Cheesecake Brownies
Swirls of rich, creamy cheesecake stuffed in thick, fudgey brownies.
Cheesecake Brownies
Description
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Servings: 9-12
Ingredients
Scale
- 1 brick (8 ounces) cream cheese, at room temperature
- 3/4 cup granulated sugar
- 3 eggs
- 2 cups semi-sweet chocolate chips
- 1/4 cup butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 9″ square baking dish, set aside.
- Cream together the cream cheese, 1/4 cup granulated sugar, and 1 egg in a large bowl. Beat in 1 cup of the chocolate chips.
- Bring some water to a boil in a saucepan. Turn off the heat, and place a heatproof (preferably glass) mixing bowl over the water. In the mixing bowl, combine the butter with 1 cup chocolate chips, and stir until it’s a creamy blend. Stir in the remaining 1/2 cup of granulated sugar and 2 eggs.
- Remove bowl from saucepan and sift in flour, baking powder, and salt into the chocolate mixture until combined.
- Pour half the brownie batter into the baking pan. Lay the cream cheese blend over the chocolate layer. Pour the remaining brownie batter on top. Using a butter knife and making a swirling motion, swirl the top brownie batter layer into the cream cheese layer to marble.
- Bake for 25-30 minutes. The top should be crinkled and edges should slightly pull away from the pan. Allow the brownies to cool completely. Cut into 9 squares for large brownies, or 12 squares for smaller brownies. **Cutting tip: Use an Ultimate Cheese Knife (found at The Carrot Seed) for a smooth, clean cut!
Notes
Recipe courtesy of learninghowtocook.com.