Marbled Cheesecake Brownies

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

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, combine flour and baking powder.  Make a well in the bottom of bowl.  

In another bowl, beat butter, salt and sugar until light and creamy.  Stir in cocoa.  Mix well.  Beat in the egg.  Stir in vanilla.

Pour about a third of the liquid mixture into the bowl and fold in some of the flour.  Repeat this step until all the liquid is used and the batter is mixed.  

Spread batter evenly into a parchment lined 6 inch square microwave safe 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.

Carefully remove pan from microwave.  Cool on a wire rack for 10 minutes.  Remove from pan and cool completely on a wire rack.

Refrigerate leftovers in a covered container.