Marbled Cheesecake Brownies


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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


Directions

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


bowl.


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


mixture.


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.


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