Vanilla Cheesecake Swirl Brownies

By Addie

I love cheesecake and I love brownies. How could I resist a combination of these two?? A sweet satisfying rich dessert! These brownies are the best I have tasted. The cheesecake with the chocolaty fudgy brownie is an absolute delight. Without further ado, here is the recipe! As always with baking, it is important that all the ingredients are at room temperature.

Ingredients

• Cheesecake Topping:
• Cream Cheese – 8 oz (softened)
• Sugar – 1/4 cup
• Egg – 1 large
• Pure vanilla extract – 1 tsp
• All purpose flour – 2 Tbsp
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• Brownies:
• Unsalted butter – 1/2 cup
• Semisweet chocolate – 7 oz (coarsely chopped)
• Sugar – 1 1/4 cups
• Pure vanilla extract – 1 tsp
• Eggs – 3 large
• All purpose flour – 1 cup
• Cocoa powder – 2 Tbsp
• Baking soda – 1/8 tsp
• Salt – a pinch

Preparation

Step 1

For the Cheesecake Topping:

Preheat oven to 350 F. Generously spray an 11 by 7 inch rectangular pan with nonstick cooking spray. Keep this pan on a parchment paper lined baking sheet.

For cheesecake topping, in a food processor or medium bowl, using a stiff wire whisk, blend cream cheese with sugar and then add egg, vanilla and flour. Set aside.
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For the brownies:

Melt butter and chocolate in a microwave safe bowl for 1/2 to 2 1/2 minutes and let cool to almost room temperature. Whisk in sugar, vanilla, and eggs until smooth. Fold in flour, cocoa, soda, and salt to make a smooth batter.

Pour the batter into the prepared pan. Add cheesecake topping in dollops on top of brownie batter. Using a butter knife, make deep swirls so you get a contrast of batters.


Bake for 35-45 mins or until brownies seem just set. It is tricky to test these, but if they are just set to touch and cheesecake part is not wet, then they are done. Cool in pan for 1 hour and then refrigerate for at least 2 hours before cutting.

These brownies are best kept refrigerated and are good served cold or warmed a bit. They also freeze well.