Hybrid Dessert Brownie – Cheesecake – Cookie

Ingredients

• 250 g All‑purpose flour (Divided: 100 g for the brownie, 150 g for the cookie dough)
• 200 g Unsalted butter (100 g melted for the brownie, 100 g softened for the cookie dough)
• 150 g White sugar (For the brownie)
• 100 g Brown sugar (For the cookie dough)
• 30 g Unsweetened cocoa powder (For the brownie)
• 1 pinch Salt
• 2 tsp Vanilla extract
• 2 units Eggs (At room temperature)
• 100 g Dark chocolate chips (To incorporate into the cookie dough)
• 30 ml Whole milk
• 250 g Cream cheese (type Philadelphia) (At room temperature)
• 80 g Powdered sugar (for the cheesecake)

Instructions

1. Prepare the brownie batter

   In a large bowl, mix the white sugar with the melted butter. Add the cocoa powder, a pinch of salt and the vanilla extract, then whisk until you obtain a thick and homogeneous mixture.

   Time: PT10M

2. Incorporate the eggs and flour into the brownie

   Add the eggs one at a time, mixing well after each addition. Then pour the 100 g of flour all at once and mix until the batter is smooth.

   Time: PT5M

3. Bake the brownie

   Grease the bottom and sides of the pan with a piece of butter, pour the batter in and smooth the surface with a spatula. Bake for 15 minutes at 160°C.

   Time: PT15M

   Temperature: 160°C

4. Prepare the cookie dough

   In another large bowl, cream the softened butter with the white sugar and brown sugar using an electric mixer. Add the vanilla extract, a pinch of salt and the milk, then mix. Reduce the speed and gradually incorporate the 150 g of flour until you obtain a homogeneous dough.

   Time: PT10M

5. Add the chocolate chips

   Roughly break the chocolate into chips with a knife and fold them into the cookie dough using a spatula or your hands.

   Time: PT5M

6. Form the cookie sheet

   On a sheet of parchment paper, place the dough, cover with a second sheet and roll it out with a rolling pin until you obtain a thin layer (about 3 mm) the same size as the pan. Refrigerate for 5 minutes.

   Time: PT10M

7. Prepare the cheesecake filling

   In a large bowl, whisk the cream cheese with the powdered sugar until you obtain a smooth texture. Incorporate the flour, the eggs and a pinch of salt, then mix until homogeneous.

   Time: PT8M

8. Assemble the dessert

   On the already cooled brownie, pour the cheesecake filling and smooth the surface. Gently place the cooled cookie sheet on the cheesecake, cut the excess with a knife.

   Time: PT5M

9. Final bake

   Bake the assembled cake for 50 minutes at 160°C until the cookie layer is golden and the centre of the cheesecake is set.

   Time: PT50M

   Temperature: 160°C

10. Cool and cut

    Allow the dessert to cool to room temperature, then cut it into small uniform cubes.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: whole wheat flour
• Instead of Unsalted butter: margarine, coconut oil
• Instead of White sugar: cane sugar
• Instead of Brown sugar: brown sugar
• Instead of Unsweetened cocoa powder: cocoa powder
• Instead of Vanilla extract: vanilla bean
• Instead of Eggs: apple sauce puree (for egg‑free version)
• Instead of Dark chocolate chips: milk chocolate, white chocolate chips
• Instead of Whole milk: almond milk, soy milk
• Instead of Cream cheese (type Philadelphia): cream cheese, fresh cheese
• Instead of Powdered sugar (for the cheesecake): cane sugar

Equipment Needed

• Large mixing bowl
• Electric mixer
• Silicone spatula
• Square pan (20 cm)
• Parchment paper
• Rolling pin
• Kitchen knife
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Incorporate the eggs one by one into the brownie batter to avoid coagulation.
• Bake the brownie: do not exceed 15 minutes to keep the centre molten.
• Roll the cookie dough very thinly and refrigerate before assembly.
• Obtain a perfectly smooth cheesecake filling before pouring it.
• Final bake of 50 minutes at 160°C so the cookie is golden and the cheesecake is set.

Chef Tips from the Video

• Use 70 % cocoa chocolate for a more intense flavor.
• Lightly dust the top of the cookie with powdered sugar before the final bake for a shiny finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Can be frozen for 1 month, well wrapped.

Room temperature: Consume the same day, otherwise refrigerate.

Make-Ahead Tips

• Bake the brownie and the cookie sheet ahead of time, keep them separate in the refrigerator.
• Prepare the cheesecake filling the day before and keep it chilled before assembly.