Cheesecake Swirl Brownies
Fat, gooey, fudgy brownies marbled with beautiful swirls of rich, decadent cheesecake. Life does not get better than this, people.This is easily the richest, gooiest, recipe on my entire blog. And if you’re a regular here, you know… that is saying a lot.
Actually, this is an old recipe from my trusty arsenal. This post for Cheesecake Swirled Fudge Brownies contains some of the first photos I ever took that I was really proud of.
Now, not so much. HA.
But though I may look at all the “photography successes” of my younger days (um… like everything previous to last year) down a snobbishly upturned nose, I at least have to give myself a little credit for the invention of these babies.
If you’re like me and you like the super gooey richness of a somewhat underbaked brownie, DO NOT CHANGE A THING ABOUT THIS FABULOUS RECIPE.
But. If you are a boring person and like your brownies to have a slightly less… raw quality, you may want to add ten minutes or so to the baking time.
Also, if you did look at the old pictures I took of these brownies back in 2011, you may notice that the brownie batter looks super thick. Well, I don’t know why, but it just turned out to be less thick this time. I make these brownies all the time, so you would think I would know what the “normal” consistency of the batter is, but… I don’t.
Pretty much though, whatever the consistency is you’ll just want to dig one trench in the batter at a time to pour the cheesecake into. There’s no such thing as being too sloppy. It’s called rustic.
- Cheesecake Swirled Fudge Brownies
- For the Brownies:
- 2 sticks of butter, melted
- 2 1/4 cups of sugar
- 4 large eggs
- 1 tablespoon vanilla
- 1 1/4 cups of cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 2 cups chocolate chips
- For the Cheesecake:
- 8 oz. softened cream cheese
- 1/3 cup sour cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 egg
- Grease a 9×13 in. pan. and preheat the panggangan to 350º.
- Melt the butter with the sugar in the microwave or in a pot on the stove until bubbly, whisking occasionally. Allow to cool for at least ten minutes. Add the eggs and vanilla until smooth. Add the cocoa powder, salt, baking powder, and flour and mix well to combined. Stir in the chocolate chips. Pour the batter into the pan.
- In a separate bowl combine the cream cheese, sour cream, sugar, vanilla, and egg.
- Make about one long trench at a time in the brownie batter with the end of a wooden spoon (or with the underside of a regular dessert spoon) and fill it with the cream cheese mixture. You’ll probably need about 5 trenches going across the long side of the pan.
- Take a knife and cut rows all the way through the batter the opposite direction of the trenches.
- Bake for about half an hour (or 10-15 minutes longer for less “gooey” brownies). Refrigerate until ready to serve.