smittenkitchen
Cheesecake Swirled Brownies
The Smitten Kitchen would never make you choose between brownies and cheesecake.
👥 16 Servings👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●whisk
- ●oven
- ●microwave
- ●bowl
- ●spatula
- ●knife
📝 Preparation Steps
1
Make brownie batter: Heat oven 350°F. Butter an 8-inch square baking pan or line the bottom and sides with parchment paper. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. [You can also melt them together in a microwave in 30-second bursts, stirring and repeating as needed.] Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in the prepared pan.
(85 grams) unsweetened chocolate, chopped3 ounces(200 grams) granulated sugar1 cuplarge eggs2(225 grams) cream cheese, softened8 ounces
2
Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula. [I actually like using a butter knife because the tip of it is round enough that you can use it to fold bits of the brownie batter
3
the cheesecake batter for a more visibly marbled effect. Try it!]
4
Sprinkle chocolate chips brownie/cheesecake swirl.
5
Bake brownies: Bake until edges are slightly puffed and center is just set, about ⏱️ 35 minutes. Serve warm or at room temperature.
6
Slicing tip: I like to chill my brownies fully in the fridge, or in the freezer until they’re almost frozen before cutting them. It makes it much easier to get a clean slice. I also like to eat my super-cold brownies, but that’s just my personal, impeccable taste.
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