Cream Cheese Brownies

These cream cheese brownies are rich and fudgy with a swirl of cheesecake. The tanginess of the cheesecake layer balances out the extra chocolate-y brownie, making these the perfect decadent brownie recipe.

Servings: 16 brownies

Ingredients

For the Brownie Layer

1/2 cup unsalted butter
4 oz dark chocolate* , I used 70%
1 cup granulated sugar
2 large eggs**
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all purpose flour , spooned & leveled

For the Cheesecake Layer

8 oz cream cheese**
1/3 cup granulated sugar
1 large egg**
1/4 teaspoon salt

Instructions

Preheat the oven to 350F degrees. Line an 8x8 inch metal pan with parchment paper, or aluminum foil and lightly grease.

Brownie Layer

In a large microwave safe bowl melt together the butter and dark chocolate in short 30 second bursts, stirring between each until entirely melted together.
Whisk in the sugar.
Cool for 3-5 minutes, then whisk in the eggs and vanilla extract.
Gently fold in the flour and salt using rubber spatula or wooden spoon.

Cheesecake Layer

In a medium bowl, beat the cream cheese and sugar until smooth with no lumps.
Beat in the egg until just incorporated.

Swirling & Baking

Reserve 1/2 cup of brownie batter. Spoon the rest of the brownie batter into the prepared pan and smooth the top.
Pour the cheesecake batter over the brownie layer.
Drop small spoonfulls of the reserved brownie batter on top of the cheesecake layer. I do 4 rows with 4 spoonfulls in each row.
Using a toothpick or sharp, thin knife - swirl the batter.
Bake for 28-32 minutes in the preheated oven, or until the center looks set and an inserted toothpick comes out clean or with just a few damp crumbs.
Cool fully, then cover and refrigerate for at least 4 hours or overnight.
When ready to serve remove from the fridge and lift the brownies out of the pan using the overhang from the aluminium foil. Cut into squares using a sharp knife.