Cheesecake Brownies Recipe

These chocolate cheesecake brownies are really fudgy. On top of the brownies, there is cheesecake swirl.

Ingredient

– 8 oz Cream cheese room temperature – ¼ cup White granulated sugar – 1 teaspoon Pure vanilla extract – 1 Large eggs room temperature – 1 ½ cups White granulated sugar – ½ cup Powdered sugar – 3 Large eggs room temperature – 1 Egg yolk room temperature – ½ cup Unsalted butter melted – ½ cup Oil – 1 teaspoon Pure vanilla extract – 1 cup All-purpose flour – 1 cup Unsweetened cocoa powder – 1 tablespoon Cornstarch – 1 teaspoon Salt

Direction

Pre-heat the oven to 350℉. Spray a 9X9-inch square baking pan with nonstick spray. Place parchment paper on the pan's bottom and sides. Spray again.

Burst

1

White Line

Mix cream cheese, sugar, and vanilla in a medium bowl for 2 minutes on high speed.Scrape bowl and add egg. Low-speed mix until mixed. Set aside.

Burst

2

White Line

Mix flour, cocoa powder, cornstarch, and salt in a medium basin. Set aside.For 2 minutes, mix sugar, powdered sugar, eggs, and egg yolk on high.Mix in melted butter, oil, and vanilla. Low-mix until mixed. Stir dry ingredients gently. 

Burst

3

White Line

Place half the brownie batter in the pan. Spread evenly. Grab a huge cookie scoop. Completely cover brownie batter with cheesecake batter. Spread dollops randomly. Top with random brownie batter dollops.

Burst

4

White Line

Stir gently with a butter knife. Avoid overswirling batters.Bake 40-50 minutes. Bake until a toothpick reveals moist crumbs. If raw batter, bake for 5 more minutes before testing.

Burst

5

White Line

cold brownies in the pan on a cooling rack until totally cold. Refrigerate for at least 3 hours. Cut 16 brownie squares.

Burst

6

White Line

also see

also see

Brookies  Recipe