Marbled Malted Cheesecake Brownies

Preparation

A quick way to take marbled cheesecake brownies (even more) over the top? Stir malted milk powder into both batters. They bake up uniformly thanks to the HexClad Hybrid Rectangular Cake Pan’s quick and even heating. For the cleanest slices, chill the brownies an extra hour before cutting and wipe your knife between each cut.

*This recipe originally ran stateside on HexClad.com.

1. Position rack in lower third of oven and preheat to 350°F/180°C. Grease a HexClad Hybrid Rectangular Cake Pan - 9” x 13” (23 cm x 33 cm) with butter and line long sides with parchment paper, leaving an overhang. Grease parchment with butter; set aside.

2. Make cheesecake. In a large bowl, combine cream cheese, sugar, malted milk powder, and vanilla bean paste. Beat with an electric mixer on medium until fully combined and smooth, about 1 minute. Add eggs and egg white and beat on medium until well combined and smooth, about 1 minute. Transfer to a medium bowl, cover with plastic wrap, and set aside.

3. Make brownies. In a HexClad 3QT/3 L Hybrid Saucepan over medium, melt butter, stirring occasionally. Remove from heat and add chocolate chips, half of cocoa powder and salt. Whisk until combined; set aside to cool for 10 minutes.

4. In a medium bowl, combine flour, malted milk powder, and remaining cocoa powder and whisk to combine; set aside. 

5. In a second large bowl, combine granulated sugar, brown sugar, eggs and vanilla bean paste. Beat with an electric mixer on medium-high until mixture is pale and thickened, 2 to 4 minutes.

6. Add butter and chocolate mixture and blend on medium until smooth, about 30 seconds. Add flour mixture and blend on low until just combined, about 30 seconds. Transfer ⅔ cup/160 grams batter to a small bowl and whisk 3 tablespoons room temperature water into batter; set aside.

7. Scrape remaining brownie batter into prepared baking pan, smoothing into an even layer. Pour cheesecake batter over top, then carefully spread to edges of pan in an even layer. Spoon about 12 tablespoon-sized dollops of reserved brownie batter onto cheesecake. Use a butter knife to swirl dollops into cheesecake batter.

8. Bake, rotating baking pan front to back and covering loosely with foil after 25 minutes, until a toothpick inserted into center of brownies comes out with a few moist crumbs stuck to it, 40 to 45 minutes. 

9. Place pan on a cooling rack and cool completely in pan. Tilt baking pan over a cutting board and use parchment paper to slide cooled brownies out of pan and onto board. Use a serrated knife to cut brownies into 18 to 24 bars and serve.

MAKE AHEAD TIPS

Wrap brownies well in plastic wrap and refrigerate for up to 5 days. Let sit at room temperature for 30 minutes before serving. 

NOTES

The brownie batter is thick and fudgy, providing a dense, chocolatey base for the cheesecake layer. Use a large offset spatula to evenly spread the batter across the pan.