Cheesecake Swirled Brownies
Ingredients
Brownie Batter
-
½
cup
unsalted butter
-
½
cup
cocoa powder, Dutch processed
-
1
tsp
finely ground espresso powder or instant coffee
-
1
cup
sugar
-
1
tsp
pure vanilla extract
-
½
tsp
salt
-
2
large
eggs
-
1
tsp
baking powder
-
½
cup
all-purpose flour
-
½
cup
mini chocolate chips
-
to taste
none
flaky sea salt for topping
Cheesecake Mixture
-
4
oz
cream cheese, room temperature
-
¼
cup
sour cream
-
1
large
egg yolk
-
¼
cup
sugar
-
¼
tsp
pure vanilla extract
Instructions
- Preheat the oven to 350°F and line an 8x8 baking pan with foil, spraying it lightly with baking spray.
- Melt the butter in a medium saucepan over low heat, then whisk in cocoa and espresso powder.
- Remove from heat and stir in sugar gradually until fully blended. Ensure the mixture cools to room temperature before adding eggs one at a time.
- Mix in salt and vanilla, then add flour and baking powder, stirring until combined. Fold in chocolate chips and set aside.
- In a separate bowl, blend cream cheese, sour cream, egg yolk, sugar, and vanilla until smooth.
- Pour half of the brownie batter into the prepared pan, spreading it evenly. Add half of the cheesecake mixture and swirl gently with a knife.
- Repeat with the remaining brownie batter and cheesecake mixture, swirling again.
- Bake for 40-45 minutes until the center is set. Remove from the oven, sprinkle with flaky sea salt, and cool for 10 minutes.
- Transfer to a rack to cool for an additional 5 minutes before cutting into 16 squares and serving warm.
Nutrition Facts (estimated)
Servings
16 small brownies
Calories
216
Total fat
12g
Total carbohydrates
25g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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