Cheesecake Swirl Brownies
Pretty much the best brownies I have ever eaten!!!!
Ingredients
FUDGY BROWNIES:
- ¾ cup (1½ sticks) unsalted butter
- 2 cups granulated white sugar
- 1 cup Dutch process cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 cup all purpose flour
- 1 cup chocolate chips
CHEESECAKE SWIRL:
- Two 8 ounces packages cream cheese, at room temperature
- ¾ cup granulated white sugar
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 2 large eggs
Instructions
- Preheat the oven to 325℉. Lightly grease a 9x13 inch pan.
- Prepare the brownie batter: In a medium sized microwave-safe bowl (or a medium saucepan over low heat), melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot but not bubbling. Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs, stirring until smooth, then add the flour and chips, and stir again until smooth.
- Prepare the cheesecake batter: In a medium bowl, beat the cream cheese until smooth. Add the sugar and vanilla, blending until smooth. Mix in the sour cream and eggs.
- Spread three-quarters of the brownie batter into the prepared pan. Spoon the cheesecake batter over the brownie batter, smoothing it out. Drop spoonfuls of the reserved brownie mix on top. Draw a dull knife through the top third of the two batters, gently swirling it to make a swirly design.
- Bake for 39 to 42 minutes. The top should be set and the edges should be puffy. Remove from the oven and let them cool on a rack. Chill until you're ready to cut and serve them (refrigerate any leftovers).
Nutrition
Serving: 1brownieCalories: 294kcalCarbohydrates: 35gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 75mgSodium: 183mgPotassium: 127mgFiber: 1gSugar: 28gVitamin A: 510IUVitamin C: 0.02mgCalcium: 44mgIron: 1mg
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