Seriously, how amazing do these Milky Way Cheesecake Brownies look? I mean, it’s three desserts turned into one dessert. Doesn’t that kind of make you want to pee your pants a little?? I dreamed up this idea when I was working on my new book Sweet Girl. The story is about a young baker who’s just landed a new job working for her idol (an odd old French woman who happens to be a master pastry chef). The book is filled with moments in the kitchen and cool recipes (like this one!) and yes, a great love story because I’m nothing if not a romantic. Try this dessert out for your next celebration or just as something to nosh on while you eat– er, I mean read the book.
Let’s first make the cheesecake layer. Start by mixing together the softened cream cheese, sugar, egg and vanilla until smooth and lump free.
Set it off to the side and make the brownie batter. In a microwave proof bowl, melt the chocolate butter and oil together. Cook in microwave for about 20 to 30 seconds on high until melted and smooth.
Allow to cool down slightly and then add the remaining ingredients. Stir until well incorporated and the batter is thick. Fold in the chopped up milky way pieces.
Pour the batter (reserving about half a cup) into a 8 or 9-inch square baking pan that is fitted with parchment paper. Top with the cream cheese layer and spread out evenly.
Dollop with the reserved brownie batter on top of the cheesecake layer and then using a wooden skewer or knife, swirl the batters together to create a marbled pattern.
Bake for about 30 to 35 minutes or until the center has set. Be careful to not over cook the brownies because they’ll get dry and tough. It’s better to slightly undercook them so that your Milky Way Cheesecake Brownies are still moist.
Remove from oven and allow to cool down completely before cutting. Cut into 9 even squares.
You can enjoy them right away or keep them stored in the fridge until ready to eat. Allow them to come to room temperature before eating.
- 1 (8oz) block cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 ounces semisweet chocolate, chopped
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- pinch of salt
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup buttermilk
- 2 large egg whites
- 2 teaspoons vanilla extract
- 1/2 cup chopped Milky Way pieces
- Preheat oven to 350 degrees F and line a 8 or 9-inch square baking pan with parchment paper so that it comes up the sides.
- In a medium bowl, cream together the cheesecake layer ingredients on high until light, creamy and lump-free. Set aside.
- Combine the chopped chocolate, butter and oil in a heat-proof bowl. Heat in microwave for 30 seconds and stir cook for another 30 seconds, or until melted and smooth. Allow to cool down. Add the brown sugar, granulated sugar, egg whites, buttermilk and vanilla to the melted chocolate. Whisk until well combined.
- In a separate bowl, combine the flour, cocoa, baking powder and salt. Add to the chocolate mixture and stir until just incorporated. You don't want to overmix. Fold in the Milky Way chocolate bar pieces. Pour the batter into the prepared baking dish, reserving about 1/2 a cup of the batter. Top with the cheesecake layer and spread out evenly. Dollop with reserved chocolate batter. Using a wooden skewer or pairing knife, swirl the batters together to create a marbled design.
- Bake for about 25 to 30 minutes or until the center has set. Remove from oven and allow to cool down completely before cutting. Cut into 9 pieces and serve.
