Hello lovelies,
With today’s bake, I’m doing something completely new to me, it’s something I’ve never experimented with myself but boy, did it have me excited!
I’ve seen this combination going viral online recently so if the internet says it’s good, then you best believe I’m jumping on that bandwagon. Today, I’m combining two of the world’s absolute favourite deserts… a brownie and a cheesecake.
Now, I don’t know who originally decided it was a good idea to combine the two but whoever it was, deserves a knighthood as oh my word, it is quite frankly, blooming sensational.
And when better to share a recipe like todays than during spooky season as let’s be honest, what’s a gathering / party without a rich, decedent desert to make those salivary glands salivate and cause those sugar levels to rise? *wink wink*.
Although, these aren’t just any old cheesecake brownies, these have been spookified to make the perfect addition to your halloween table!
These cheesecake brownie skulls are ridiculously quick and easy to make, bake and decorate, perfect for those with little time on their hands yet want something which is still very much on theme.
So, if you’d like to indulge in these cheesecake brownies yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert / Sweet Treat
Servings: 8
Prep Time: 15 Minutes
Bake Time: 25-30 Minutes
Chill Time: 4+ Hours
Decorating Time: 5 Minutes
Overall Time: 4 Hours, 50 Minutes
Ingredients You Need For The Brownie Batter:
- 200g Of 70% Cocoa Dark Chocolate
- 200g Of Unsalted Butter
- 3 Large Eggs
- 275g Of Caster Sugar
- 100g Of Plain Flour
- 50g Of Cocoa Powder
- 300g Of Milk Chocolate Chips
Ingredients You Need For The Cheesecake Batter:
- 170g Of Full Fat Cream Cheese
- 80g Of Granulated Sugar
- 1 Large Egg
- 1tsp Of Vanilla Bean Paste / Extract
Ingredients You Need To Decorate:
- A Small Bowl Of Icing Or Melted Chocolate
- Edible Candy Eyes
How To Make The Brownie Batter:
- Firstly, gather together your equipment and ingredients, line 2x 8inch brownie tins with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a microwavable bowl, add both the 200g of dark chocolate and 200g of unsalted butter. Place the bowl into the microwave and in 20 second blasts, blast the butter/chocolate until fully melted.
- When both the ingredients have melted, remove from the microwave and place to one side to cool to room temperature.
- Now, in a large bowl, using an electric whisk, whisk together the 3 large eggs with the 275g of caster sugar for around 8 minutes, until the colour has turned pale, the mixture is mousse like and the volume has doubled in size (TIP: you will know it’s done when you lift the whisk up out from the mixture and it should leave a trail for a couple of seconds, before disappearing).
- Once whisked, pour the melted chocolate/butter mixture over the eggs and very carefully fold together (TIP: being careful and patient is crucial at this stage because you don’t want to knock the air out of the mixture).
- When combined, sift in the 100g of plain flour and 50g of cocoa powder and carefully fold into the mixture.
- Carefully fold in the 300g of milk chocolate chips
- Set the batter to one side.
How To Make The Cheesecake Batter:
- Next, cream together the 170g of full fat cream cheese with 80g of granulated sugar until smooth and combined.
- Mix in the 1 large egg and 1tsp of vanilla extract until smooth.
- Set bowl to one side.
How To Assemble The Cheesecake Brownies:
- Divide the brownie mixture between the two brownie tins (TIP: making sure to not over fill the tins otherwise the brownie will cook unevenly).
- A tablespoon at a time, dollop the cheesecake batter over the brownie batter and using a knife, swirl the two batters together to create a ‘marbled’ effect.
- Place the brownie tins into the oven and cook for 25-30 minutes, until theres a slight wobble in the centre of the tin and a skewer place into the brownies comes out mostly clean.
- Once baked, remove the brownies from the oven and allow to cool to room temperature in the tin before placing into the fridge to chill for 4 hours.
- After 4 hours, remove the brownie tins from the fridge and carefully remove the cheesecake brownies from the tin.
- Using a skull cookie cutter, cut 4 skull faces out of both cheesecake brownies (keep the scraps, they still taste delicious).
- Finally, using icing or melted chocolate, press two edible candy eyes onto each brownie skull.
That’s your Cheesecake Brownie Skulls prepared, baked, chilled, cut and decorated, ready for you to enjoy!
Notes:
- Keep these cheesecake brownies stored in an airtight container, in the refrigerator for up to 1 week.
- A skull cookie cutter similar to mine: https://www.amazon.co.uk/Skull-Halloween-Cookie-Cutter-Sizes/dp/
- The edible candy eyeballs: https://www.amazon.co.uk/Sprinkles-Decorations-Personalities-Halloween-Decorating
See, I told you! Today’s recipe is simple yet effective, don’t you agree?
I absolutely love how these skulls turned out and the addition of those spooky eyes takes these skulls to the next level!
Not forgetting the phenomenal combination of brownie and cheesecake! I mean, what a genius idea.
Let me know in the comments below if you make these skulls yourself and if you do, what your thoughts are on them. Have you ever tried this combination before? Are you obsessed?
Sending you all tons of love & hugs as always,
Elle xo
Oh, my goodness these brownies are adorable! I love a good themed bake, and these are a great idea for a party!