Swirled Cheesecake Brownies
Allow me to tantalize you with my newest confection! (with healthier tweaks of course!) If you are a cheesecake aficionado like me, you will adore these ultra-creamy and incredibly chocolaty brownies laced with pillows of cheesecake in every bite.
Recipe Adapted from: Cream Cheese Brownies via Joy of Baking
Yield: 9 to 12 brownies (depending on preferred size)
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
Make Ahead and Storage Tips: store brownies covered, in the refrigerator for up to 1 week. Consider wrapping and freezing brownies individually for up to 3 months for a readily available portion-controlled treat!
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.)
Other yummy bars and squares to try: Choco-Oat Cookie Bars, Oh-So Fudgy Brownies and Double Chocolate Spiced Pumpkin Brownies.
