Just in time for Father’s Day, graduation parties and summer entertaining, allow me to tantalize you with my newest confection! If you are a cheesecake aficionado like me, I am betting you will adore these ultra-creamy and incredibly chocolaty brownies laced with pillows of cheesecake in every bite.
Meal Planning Maven’s “peeps” know my penchant well for quick ‘n clean meals and sides that get dinner on the table FAST. But how many of you know I also have a passion for creating sweet treats, made with wholesome ingredients (like these) that allow you to indulge consciously without remorse?
Check out my favorite Healthier Indulgences HERE.
You see, I believe it’s what you do most days that counts. So to me, if you spend the majority of your days focusing on feeding your body with nutrient-packed foods while maintaining an active lifestyle, there may be some wiggle room for some little extras-occasionally-if you so choose.
Disclaimer: all opinions are mine alone and consist of what I have found works for me. If you are following a prescribed diet, please consult your medical professional before partaking in indulgent desserts such as these.
Swirled Cheesecake Brownies
Recipe Adapted from: Cream Cheese Brownies via Joy of Baking
Yield: 9 to 12 brownies (depending on preferred size)
Click HERE for the complete recipe, but in the nutshell, here is what you do:
Instruction
Line a 9 x 9-inch baking pan with parchment paper, allowing paper to hang over two opposite sides.
Brownie Batter
In a double boiler (or a heat-proof set over a 2-quart pot), melt chocolate and butter over simmering water. Stir until completely melted.
Using a spatula or wooden spoon, stir in sugar and vanilla extract. Stir in eggs, one at a time, incorporating well after each addition. Fold in the flour and salt. Continue to beat until the batter is completely smooth and glossy.
Take out 1/2 cup brownie batter and reserve for swirling through cheesecake batter.
Spread balance of brownie batter into lined pan.
Cheesecake Batter
Place cream cheese in a food processor (can also use a hand or stand mixer) and blend until smooth. Add sugar, egg and vanilla, blending until just smooth and creamy. With a clean spatula, carefully layer cream cheese batter over brownie batter.
With a tablespoon, place dollops of reserved 1/2 cup brownie batter over cheesecake batter.
Next, with a table knife (or skewer), carefully draw lines between the dollops, creating a swirling pattern. Do not over-swirl or you will lose the prettiness of the pattern you created!
Bake according to directions or until the brownies begin to pull away from sides of the pan and edges barely have begun to brown. Remove pan from oven; place on a rack to cool.
Cutting Brownies
Place brownies in refrigerator for about 2 hours, or until just firm enough to cut. (Brownies are easier to cut when cold.) Holding overlapping ends of parchment paper, lift out brownies to a cutting board. Using a sharp knife, cut into desired size squares or rectangles. If brownies are challenging to cut, wipe knife blade off between slices.
Using a wide spatula, transfer brownies to a decorative plate.
Refrigerate until serving.
Swirled Cheesecake Brownies
Recipe Adapted from: Cream Cheese Brownies via Joy of Baking
Yield: 9 to 12 brownies (depending on preferred size)
Ingredients
Brownie Batter
- 4 ounces unsweetened chocolate coarsely chopped
- 6 tablespoons unsalted butter cut into bits
- 1 cup sugar *I used organic evaporated cane sugar, but feel free to use regular cane sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup white whole wheat or whole wheat pastry flour
- 1/8 teaspoon salt
Cheesecake Batter
- 1 8 ounce bar cream cheese, softened (I used full-fat, but you could try reduced-fat)
- 1/4 cup sugar *see note above
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Line a 9 x 9-inch baking pan with parchment paper, allowing to hang over two opposite sides.
- Preheat oven to 325 degrees F; place rack in the middle of the oven.
Brownie Batter
- In a double boiler (or a heat-proof set over a 2-quart pot), melt chocolate and butter over simmering water. Stir until completely melted. Remove from heat; allow to cool for 5 minutes.
- Using a spatula or wooden spoon, stir in sugar and vanilla extract. Stir in eggs, one at a time, incorporating well after each addition. Fold in the flour and salt. Continue to beat until the batter is completely smooth and glossy. (batter will start to come away from sides of bowl.) This should take about 1 minute.
- Take out 1/2 cup brownie batter and reserve for swirling through cheesecake batter.
- Spread balance of brownie batter into lined pan.
Cheesecake Batter
- Place cream cheese in a food processor (can also use a hand or stand mixer) and blend until smooth. Add sugar, egg and vanilla, blending until just smooth and creamy
Assembly and Baking
- With a clean spatula, carefully layer cream cheese batter over brownie batter.
- With a tablespoon, place dollops of reserved 1/2 cup brownie batter over cheesecake batter.
- Next, with a table knife (or a skewer), carefully draw lines between the dollops, creating a swirling pattern. Do not over-swirl or you will lose the prettiness of the pattern you created!
- Bake for 23 to 25 minutes or until the brownies begin to pull away from sides of the pan and edges barely have begun to brown. With your finger, gently touch center which should feel just a bit jiggly. (Like cheesecakes and brownies, center will firm up upon cooling and chilling.)
- Remove pan from oven; place on a rack to cool.
Chilling and Cutting
- Place brownies in refrigerator for about 2 hours, or until just firm enough to cut. (Brownies are easier to cut when cold.)
- Holding overlapping ends of parchment paper, lift out brownies to a cutting board. Using a sharp knife, cut into desired size squares or rectangles. If brownies are challenging to cut, wipe knife blade off between slices.
- Refrigerate until serving.
Notes
Notes
Not familiar with using white whole wheat flour? Tips for swapping white flour with white whole wheat flour from King Arthur can be found HERE.
Need to go gluten-free? These brownies come out perfectly if you use a gluten-free baking mix such as King Arthur’s or Trader Joe’s. (of course, do make sure the rest of the ingredients are also gluten-free.)
More Must-Not Miss Favorite Healthier Indulgences!
Coming to the Blog: Mango Shrimp Salad
Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven
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