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Cheesecake swirl brownies

Cheesecake Swirl Brownies

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Prep Time:40 minutes
Cook Time:1 hour
Servings: 12 Servings

Equipment

  • 1 Electric mixer
  • 2 Mixing Bowls
  • 1 saucepan
  • 1 Fine Mesh Sieve
  • 1 whisk
  • 1 offset spatula
  • 1 9” x 9” square baking pan

Ingredients

Cheesecake Filling

  • 16 Oz cream cheese (222g)
  • 1 Cup sugar (118g)
  • 1 Cup heavy cream (107g)
  • ½ Tsp vanilla extract (0.5g)
  • 2 egg (51g)

Brownie Batter

  • ¾ Cup all purpose flour (111g)
  • 1 Tsp baking powder (3g)
  • ¾ Cup sugar (179g)
  • 2 eggs (98g)
  • 8 Oz bittersweet chocolate (231g)
  • ¾ Cup unsalted butter (165g)
  • 1 tsp vanilla extract (3g)

Instructions

Cheesecake Filling

  • Add softened cream cheese to bowl, use electric mixer to beat cream cheese on low speed until completely smooth
  • Add sugar to cream cheese mixture and mix until smooth
  • Add heavy cream, vanilla extract and egg and mix until just combined

Brownie Batter

  • Melt butter over low heat in sauce pan
  • Roughly chop chocolate
  • Add chocolate into melted butter, stir in vanilla extract
  • Beat eggs and sugar together
  • Stir cooled chocolate mixture into eggs and sugar
  • Sift flour, sugar, and salt
  • Combine wet mixture into dry ingredients
  • Preheat oven to 350 °F
  • Liberally spray brownie pan with non stick cooking spray
  • Line brownie pan with parchment paper
  • Pour ¾ of brownie mixture into lined brownie pan and smooth
  • Add cream cheese filling on top of brownie layer and smooth
  • Take the reserved ¼ of brownie batter and add 2 tablespoons of hot water to it and mix until combined
  • Use a spoon to add the remaining brownie batter on top of the cheesecake layer
  • Use a cake tester, toothpick or knife to swirl the top brownie layer with the cheesecake layer
  • Bake at 350 °F for approximately 50 to 60 minutes or until cake tester inserted comes out clean
  • Let brownies cool for approximately 20 minutes before removing from pan
  • Once brownies are completely cooled, slice and enjoy

Notes

    • Cream cheese must be room temperature before making cheesecake filing, cold cream cheese will be difficult to mix and will make a lumpy filling
    • Butter can be melted in microwave in 15 second intervals if you prefer
    • Sift flour and sugar to remove any lumps and ensure a smooth brownie batter