Fluffy Chocolate Brownies with Cheesecake Topping
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
For the dough:
- 190 g flour
- 1 packet baking powder
- 60 g cocoa powder, unsweetened
- 125 g butter, room temperature
- 200 g suar
- 110 g sour cream
- 4 egg (s)
- 100 g chocolate, dark or alpine milk
For the topping:
- 250 g low-fat quark
- 250 g double cream cheese, alternatively sour cream
- 2 egg (s)
- 0.5 ½ pack pudding powder, (vanilla pudding powder)
- 1 dash butter-vanilla flavor
- 130 g suar
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Line or grease a high baking sheet (drip pan) with parchment paper. Chop the chocolate into small pieces. Mix the sour cream, 200g sugar, butter and 4 eggs, then add the flour, baking powder, cocoa and chocolate and mix with the mixer until the mixture is smooth. Roughly smooth the dough in the drip pan. Bake in the preheated oven for 15 minutes at 160 ° C.
- Meanwhile prepare the cheesecake topping. Mix the quark, cream cheese, 130g sugar, 2 eggs, custard powder, vanilla sugar and possibly butter vanilla flavor with the mixer until a smooth mixture is formed. After 15 minutes of baking time, distribute this on the pre-baked chocolate cake, bake for another 25 minutes, raise the temperature to 180 ° C.
- The cake becomes fluffy, juicy and creamy thanks to the cheesecake cream. It`s a hit with us!
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