Cheesecake Swirl Brownies

And just like that, I’m back 🙂

Welcome to another exciting year of The Brownie Project ~ I’m very happy to be back in the blogging world, sharing my tasty brownie discoveries with you!

Don’t these look marvelous?

I made these several weeks ago for a get-together my daughter hosted at our house – her friends went absolutely crazy for them. Ultra rich, super fudgy, and very dense, they really were over-the-top delicious ~ and will definitely make my next Top 10 list.

And as a friendly “FYI” – they are outstanding frozen 🙂

Note: As with all marbled/swirl recipes, less is always more ~ go easy on these, you don’t want the cheesecake to end up on the bottom of the pan.

Cheesecake Swirl Brownies – adapted from a recipe by Martha Stewart

½ cup unsalted butter
¾ cup plus all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
8 oz. semisweet or bittersweet chocolate, chopped
1½ cups granulated sugar
4 large eggs
4 oz. bar cream cheese, softened
Dash of vanilla extract

Preheat oven to 350°. Grease an 8-inch square baking pan; line with parchment, leaving a 2-inch overhang on 2 sides. Grease the parchment paper. Whisk  together the flour, cocoa powder, and baking powder in a bowl.

Melt the butter and the chocolate in a heatproof bowl set over (not in) a saucepan of gently simmering water; remove bowl from pan. Add 1¼ cups sugar; stir to combine. Add 3 eggs, one at a time, and mix to combine. Stir in flour mixture just until moistened (do not overmix).

In a separate bowl, using an electric mixer, beat cream cheese until smooth . Mix in remaining ¼ cup sugar, 1 egg, and a  dash of vanilla extract until smooth. Spoon the brownie batter into the prepared pan and smooth it out with an offset spatula. Dollop the cheesecake mixture on top of the brownie batter, and with the tip of a paring knife, swirl to marble.

Bake until a toothpick inserted in center comes out with only a few moist crumbs, 25 to 35 minutes. Let cool in pan on a wire rack 30 minutes. Use parchment to lift brownies from pan; transfer (on parchment) to rack to cool completely. On a cutting board, with a dampened serrated knife, cut into 16 squares. Brownies can be stored in an airtight container at room temperature up to 3 days.


4 thoughts on “Cheesecake Swirl Brownies

  1. here in Brazil do not have much custom with brownie. But I’m loving your recipes, and getting fatter too.
    Tchau; bye
    Alessandra from Brasil

  2. Ok…sad panda 😦 Just made the recipe as per your directions and you left out the 2 tablespoons of flour for the cream cheese mixture. (And the 1/2 teaspoon salt for the brownie mixture). So when I made the cream cheese it was very runny…so it didn’t dollop and wouldn’t mix. So I tried the best I could and then when coming to bake it wouldn’t bake evenly and after 40 minutes was still very gooey in the middle (might be that the original recipe calls for a 9×9″ pan). They taste good…and I hope they will firm up in the fridge. I will try them again but with the proper recipe. Good blog regardless…thanks for the idea.

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