MARBLED CHEESECAKE BROWNIES
- Brownie Base Ingredients
- 1 ¾ cup All Purpose Flour
- ¾ tsp Baking Soda
- ¾ tsp Salt
- 12 Tbls Unsalted Butter, room temperature
- 10 oz Bittersweet Chocolate, chopped
- 1 ½ cup Sugar
- 3 ea Eggs
- 2 tsp Vanilla Extract
- Cheesecake Filling Ingredients
- 6 oz Cream Cheese, room temperature
- 4 Tbls Unsalted Butter, room temperature
- ½ cup Sugar
- 1tsp Vanilla Extract
- 3 ea Egg Yolks
- ¼ cup All Purpose Flour
Preheat oven to 350ºF. Lightly spray the Baker’s Edge with non-stick cooking spray.
First, make the brownie base. Combine the flour, baking soda and salt in a small
In a medium bowl, sitting over a simmering pot of water (make sure the bottom of the
bowl does not touch the water) melt the butter and chocolate, stirring occasionally
until melted and then remove from the heat. Stir in the sugar to the chocolate
mixture. Stir in one egg at a time followed by the vanilla extract. Stir in the flour
To make the cheesecake filling, combine the cream cheese and butter in a small
bowl until smooth and creamy. Stir in the sugar and vanilla extract. Stir in the egg
yolks, one at a time. Add the flour and stir to combine.
Pour the brownie base into the prepared pan. Pour the cheesecake filling on top of
the brownie base. Using a non-stick safe utensil, swirl the cheesecake into the
brownie base making sure not to mix the two completely.
Bake for 45-50 minutes or until a toothpick inserted into it comes out with moist
crumbs. Cool the brownies completely in the pan.