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Browned Butter Blondie

Irresistible Browned Butter Blondie Recipe for Pure Bliss

This dessert features the focus keyword: Browned Butter Blondie, creating a delightfully rich experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Chocolate Cookie Crumbs offers a rich, crunchy base for the cheesecakes
  • 1/2 cup Melted Butter helps bind the cookie crumbs together for a sturdy crust
For the Cheesecake Filling
  • 16 oz Cream Cheese adds creaminess and structure; can be substituted with Neufchâtel for a lighter option
  • 1 cup Granulated Sugar sweetens the cheesecake; brown sugar can offer a deeper flavor
  • 1/2 cup Unsweetened Cocoa Powder enhances the chocolate flavor
  • 1/2 cup Yogurt adds tanginess and moisture; can be replaced with cream for a richer texture
For the Topping
  • 1 cup Heavy Cream used in the ganache and whipped cream; crucial for that luxurious texture
  • 8 oz Semi-Sweet Chocolate contributes depth of flavor and richness
For the Chocolate Ganache
  • 1/2 cup Heavy Cream ensures that the ganache is smooth and velvety
  • 8 oz Semi-Sweet Chocolate creates a rich topping that adds to the overall chocolate experience

Equipment

  • mixing bowl
  • Muffin pan
  • Electric Mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare the Crust - Preheat the oven to 350°F. Combine chocolate cookie crumbs with melted butter until blended. Line a muffin pan with liners and press the mixture into bottoms. Bake for 8-10 minutes and cool.
  2. Step 2: Make the Cheesecake Batter - Beat room-temperature cream cheese and sugar until smooth. Add cocoa powder and yogurt until silky and free of lumps.
  3. Step 3: Fill the Muffin Tin - Spoon cheesecake batter over each crust, filling liners to the top, and smooth with a spatula.
  4. Step 4: Bake - Bake filled muffin pan for 15-20 minutes until edges are set but centers jiggle. Allow to cool.
  5. Step 5: Make Ganache - Heat heavy cream until simmering, pour over chocolate chips, and whisk until smooth.
  6. Step 6: Whip Cream - Beat heavy cream with sugar until soft peaks form, then fold in cocoa powder.
  7. Step 7: Assemble - Remove cheesecakes from the pan, drizzle with ganache, and top with whipped cream before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 32gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 5IUCalcium: 4mgIron: 5mg

Notes

Allow cheesecakes to chill in the fridge for at least two hours for the best texture and flavor. Store leftovers in an airtight container for up to three days.

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