Cheesecake Brownies


Awesome idea and pretty too. I usually put 2/3 of the brownie batter into the pan first, then ALL of the cream cheese on top, then add remaining brownie batter. This way, it makes a nice swirl, and not too white on top. I sometimes use a 9-inch springform pan to make this then cut into pie wedges and garnish with fresh strawberry slices for an easy, attractive, elegant dessert.

Cheesecake Mixture:
    1 (8 ounce) package cream cheese, softened
    ¼ cup white sugar
    1 egg
    1 cup white chocolate chips
Brownie Mixture:
    ¼ cup butter
    1 cup milk chocolate chips
    ½ cup white sugar
    2 eggs
    ⅔ cup all-purpose flour
    ½ teaspoon baking powder
    ¼ teaspoon salt

  • Preheat oven to 350.
  • In a mixing bowl, combine cream cheese, ¼ cup sugar and 1 egg and beat until smooth.
  • Stir in 1 cup white chocolate chips until well combined. Set aside.
  • On the stove, fill a saucepan with water and bring to a boil. Turn off heat and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter and milk chocolate chips; stir until its just melted and blended together. Mix in the remaining ½ cup sugar and 2 eggs.
  • In a separate bowl, mix your flour, baking powder, and salt; stir into your chocolate mixture until evenly blended.
  • Pour half of your batter into a greased 9x9 baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture. Swirl the top chocolate layer into the cream cheese to make a marble pattern.
  • Bake at 350 degrees for 25 to 30 minutes, or until top is crinkled and center is cooked through. Let cool. ENJOY!
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