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Cream cheese brownies

Fudgy brownie with delicious cheesecake swirled through !
Print Recipe

Ingredients
  

  • 85 gram or 6 tbsp unsalted butter
  • 115 gram dark or semisweet chocolate
  • 130 gram or 2/3 cup granulated sugar
  • 2 eggs at room temperature
  • 65 grams or 1/2 cup all purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the Cheesecake portion

  • 240 grams cream cheese I used Dlecta, at room temperature
  • 1 egg at room temperature
  • 50 grams or 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 180 C /350 F. Line a 8 inch square pan with parchment or foil, leaving enough overhang on the sides to help pull it out later.
  • Using an electric mixer or whisk , beat together the cream cheese, egg , sugar and vanilla until smooth. Keep aside.
  • In a double boiler or microwave , melt chopped chocolate and butter until smooth.
  • Take off heat and whisk in the sugar.
  • Whisk in the eggs , one by one , followed by the vanilla extract.
  • Add the flour ,salt and cocoa and whisk until incorporated.
  • Pour about three quarters of the batter into the prepared pan and spread the cream cheese portion on top.
  • Pour the remaining batter on top and using a knife or toothpick , create swirls in the batter.
  • Bake for 32 to 35 minutes. The cheesecake part should be just set and a toothpick inserted in the brownie portion should come out with a few moist crumbs.
  • Cool completely in pan. Remove using parchment / foil and slice.

Notes

These brownies can be stored for 3-4 days in the refrigerator.
For the cleanest cuts , let brownies chill brownies , use the sharpest knife you have and wipe the knife with a damp cloth after every cut!
You can reduce the cream cheese portion if you want less cheesecake .
While mixing the cream cheese portion, taste and add more sugar if you want it.