Cheesecake Swirl Brownies

Cheesecake Swirl Brownies

I made these brownies recently as a grad "cake", and they were a big hit! Don't be fooled by how fancy they look; they're extremely easy to prepare (and even easier to eat!)

This recipe yields approximately 24 squares. Perfect for entertaining!

1 1/2 cups (or 375 ml) of butter

1 cup (or 250 ml) of semi-sweet or bittersweet chocolate chips

1 cup (or 250 ml) of cocoa powder

2 1/4 cups (or 560 ml) of granulated sugar

1 cup (or 250 ml) of light brown sugar, packed

5 large eggs

1 tbsp (or 15 ml) of pure vanilla extract

2 cups (or 500 ml) of unbleached all-purpose flour

3/4 tsp (or 3.75 ml) of sea salt

2 cups (or 500 ml) of cream cheese, room temperature

1/2 cup (or 125 ml) of granulated sugar

2 large eggs

2 tsp (or 10 ml) of pure vanilla extract

1) Preheat the oven to 350°F/175°C. Line a 13 x 9" cake pan with parchment, and lightly grease the bottom and sides.

2) In a medium saucepan over medium-low heat, melt the butter with the chocolate chips, cocoa powder, sugar and brown sugar. Remove from the heat, then whisk in the eggs, one at a time, until smooth. Whisk in the vanilla, flour and sea salt until fully blended. Pour 2/3 of the batter into the prepared pan; set the remaining 1/3 aside while you mix the cheesecake.

3) For the cheesecake, using an electric handheld beater, whisk the cream cheese with the sugar until smooth, then whisk in the eggs and vanilla. Pour the cheesecake batter over the brownie batter, then dollop the reserved brownie batter on top. Using a toothpick, swirl the two batters together.

4) Bake for 30-35 minutes, or until a toothpick inserted near the centre comes out mostly clean (a few crumbs are OK). Remove from the oven, and cool on a wire rack until fully cool. Slice and decorate as desired.