Cheesecake Brownies
A quick, rich brownie with a cheesecake swirl
Ingredients
Brownie
- 4 ounces unsweetened baking chocolate
- 3/4 cup unsalted butter
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla
- 1 cup flour
Cheesecake
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 1 large egg, at room temperature
- 2 tbsp flour
Instructions
- Preheat oven to 350 degrees
- Line a 13 by 9-inch baking pan with foil, allowing ends to hang over edges. Brush with cooking spray
- In a large bowl, microwave chocolate and butter for 2 minutes, or until butter is melted. Stir until chocolate is melted. Allow to cool slightly (3-4 minutes)
- Stir in sugar; add eggs and vanilla. Add flour and stir until combined.
- Spread into prepared pan.
- In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and flour and mix until blended.
- Drop spoonfuls of cheesecake batter over brownie batter (you may have extra cheesecake batter). Swirl with a knife.
- Bake for 30-40 minutes until a toothpick inserted into center comes out clean.
- Cool pan on wire rack. When cool, use foil to lift from pan and transfer to cutting board to slice with a knife dipped in hot water.
Notes
- Be sure that eggs and cream cheese are at room temperature to ensure that brownie batter doesn't scramble, and cheesecake batter is smooth.