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

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.