I love brownies. I love cheesecake. Why not combine the two and make a swirled brownie? And that’s just what I did!
These are the perfect gooey brownie, with a hint of cheesecake. Couple it with a big glass of milk and you’ve got the perfect, decadent snack!
What You’ll Need for the Chocolate Brownie:
2/3 cup of butter
1 cup of bittersweet chocolate chips
1 3/4 cups of organic cane sugar
1 tablespoon of vanilla
3 large eggs
1 teaspoon of sea salt
1 cup unbleached all purpose flour
What You’ll Need for the Cream Cheese Swirl:
1 – 8 ounce package of cream cheese, softened
1 cup of organic cane sugar
1 teaspoon of vanilla
In a sauce pan melt butter and chocolate chips stirring often until completely smooth. Set aside and let cool completely.
Place oven rack in the center of the oven and preheat to 350 F.
Mix together sugar, vanilla, eggs and sea salt in a mixer. Beat on high for 5 minutes until fluffy/creamy. Slowly add cooled chocolate mixture to the egg mixture and stir until mixed. Add flour a little at a time and mix until just incorporated.
Pour batter into an 8 X 12 inch baking dish that has been sprayed with non-stick spray. Set aside.
In another bowl mix together creamed cheese, sugar, eggs and vanilla until smooth. Drop dollops of this mixture on to the brownie batter and swirl around using a knife until mixed in, but not incorporated. You should be able to see the swirls.
Bake for 45 minutes until brownies are slightly crackly on top. Let cool and cut and serve.
Notes: No notes for this one. It speaks for itself! :o)