Cheesecake Swirl Brownies

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Cheesecake swirl brownies? Yes, only we’re going to up the ante and make these mocha cheesecake swirl brownies! These are incredible to make as a hostess gift when you’re invited to someone’s house for dinner– the swirly cheesecake makes you look super fancy. Or you can make them because you’re craving something rich and delicious. Either way, this recipe is going to be a winner!

Want some other options for your sweet tooth? Try our Cookie Ice Cream Skillets or our No Bake Cheesecakes in a Mason Jar.

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Cheesecake Swirl Brownies, makes 9×13-inch pan

Ingredients

Cheesecake:

16 oz cream cheese (2-8 oz packages)

2/3 cup granulated sugar

1/2 cup all-purpose flour

1 tsp espresso powder

1 tsp vanilla

1/4 cup heavy cream

2 large eggs

Brownies:

1 cup (2 sticks) unsalted butter

2 cups granulated sugar

1 1/4 cup unsweetened cocoa powder

1 tsp fine sea salt

1 tsp baking powder

1 tsp baking soda

2 tsp espresso powder

4 large eggs

1 cup all-purpose flour

2 cups dark chocolate chips (or semi-sweet)

Instructions

1. Preheat oven to 350 degrees F.  Line a 9×13-inch baking pan with parchment paper.  Light grease and set aside.

2.  Cheesecake: In the bowl of a stand mixer fitted with a paddle attachment, whip cream cheese until smooth.  Scrape down bowl as needed.  Add sugar, flour, and espresso powder.  Mix until incorporated.  Then add vanilla and heavy cream.  Add eggs and mix until combined.  Set aside.

3. Brownies: In a medium bowl, whisk together cocoa powder, salt, baking powder, baking soda and espresso powder.  Set aside.

4. In a large sauce pot, melt butter over medium heat.  Once melted, add sugar.  Continue to heat and mix until mixture is shiny.  Remove sauce pot from heat.

5.  Add dry mixture into pot.  Stir to combine.  Add eggs and whisk to combine.  Add flour and fold to combine until mixture is smooth.  Add chocolate chip and mix until incorporated.

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6.  Take about half of chocolate brownie mixture and transfer to prepared baking pan.  Spread into an even layer.

7. Top with cheesecake layer.  Spread into an even layer.

8.  Dollop remaining chocolate brownie mixture on to top of cheesecake layer.

9. Using a mini offset spatula or a knife, swirl together the top brownie layer and cheesecake layer.

10.  Bake for 40-50 minutes until center of brownies are no longer jiggly and the edges have slightly pulled away from the pan.  Do not over bake the brownies, as they will dry out.  Let brownies cool to room temperature before slicing.

[recipe adapted from King Arthur Flour]

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Chic Tip: Want perfectly clean-cut brownies?  Let the brownies chill in the fridge to firm up.  Then you a sharp knife to cut brownies.  Clean knife with a kitchen towel with each cut.

22 Responses to “Cheesecake Swirl Brownies”

  1. sarah preston

    These look amazing! Can’t wait to try baking them and hopefully they look as beautiful as yours!

    Reply
  2. Paris

    How do you keep the cheese cake part from getting runny?? I live in a warm place so is that why it’s always runny and not thicker?

    Reply
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