Marbled Cheesecake Brownies
Have a little cheesecake with your brownies.
Marbled Cheesecake Brownies is one of the best of dessert mashups.
Have a little cheesecake with your brownies.
Marbled Cheesecake Brownies is one of the best of dessert mashups.
Marbled Cheesecake Brownies
Text and Photo by Jac Kyles Baker
Makes one 6 inch square pan
Ingredients
For the brownie:
1/4 tsp baking powder
1/2 cup all purpose flour
1/2 tsp vanilla extract
4 TB unsalted butter, softened
1/3 cup granulated sugar
1/4 tsp salt
1/3 cup cocoa powder
1 egg, lightly beaten
For the cheesecake topping:
1 tsp vanilla extract
3 TB powdered sugar
1 TB all purpose flour
4 oz cream cheese
1 egg, lightly beaten
Preparation
Line a 6 inch square microwave safe pan with parchment paper.
Make cheesecake batter:
In a bowl, beat cream cheese until light and fluffy. Sift flour and powdered sugar into cream cheese. Stir well. Beat in egg. Set aside.
Make brownies:
In a large bowl, whisk flour and baking powder together. Make a well in the bottom of bowl.
In separate bowl: beat butter, salt and sugar until light and creamy. Whisk in cocoa. Beat in the egg. Stir in vanilla.
Pour about a third of the liquid mixture into the bowl. Slowly stir in some of the flour. Repeat until a smooth batter forms.
Spread batter evenly into prepared pan. Drop tablespoons of cheesecake batter over the surface of the brownie batter. Swirl into brownie batter with the tip of a small knife or skewer.
Microwave on MEDIUM HIGH (70% power) for 2 to 3 minutes, checking progress after 1 minute. Test if brownie is done by sticking a toothpick in the center. Brownie is done if toothpick has a few crumbs attached when removed. The top of the brownie should look set.
Cool on a wire rack for 10 minutes. Remove brownie from pan. Cool completely on a wire rack.
Store in an airtight container. Keep refrigerated.