Fudge-like brownie batter swirled with chocolate chip cheesecake make this decadent dessert irresistible.
As we go through our annual shopping list, I have to wonder why I thought I needed twenty pounds of chocolate chips! It is a challenge to shop for a whole year in one fell swoop. In most regards, we were really accurate, but I must have been suffering from a chocolate craving while we were in Costco! I did make it through about five pounds so far. With 15 pounds remaining and big chocolate lovers around, I am inspired to keep baking wickedly chocolate confections.
Marvelous Marbled Chocolate Cheesecake Brownies
- 1 (8 ounce) package cream cheese, softened
- 3/4 cup white sugar
- 1 tsp vanilla
- 3 eggs
- 2 cups semisweet chocolate chips, separated
- 1/4 cup unsalted butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking pan or baking dish.
- Combine cream cheese with 1/4 cup sugar, 1 egg, and vanilla in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
- Fill a saucepan with water and bring to a simmer. Set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining 1 cup of chocolate chips; stir until just melted and blended together.
- Mix in the remaining 1/2 cup sugar and 2 eggs in a bowl. Sift together flour, baking powder, and salt. Stir flour mixture into sugar and egg mixture. Mix in chocolate-butter mixture into flour mixture so that it is evenly blended.
- Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern by cutting the blade through the mixtures in a swirling pattern.
- Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is cracked and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in refrigerator or freeze.
We tried the brownies cooled on the counter and chilled in the refrigerator. We preferred them chilled in the refrigerator.
Recipe adapted from http://allrecipes.com/recipe/chunky-cheesecake-brownies/Detail.aspx.