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Cheesecake Brownies

Is there anything better than a warm, fudgy brownie? Only if you combine with a creamy cheesecake ripple. I probably end up eating more brownie batter than is good for my health, but I say that it’s part of the joy of baking at home. 

These brownies are rich, deeply chocolatey and super fudgy. The cheesecake topping is smooth and tangy and pairs brilliantly with chocolate. Best of all, this recipe comes together in a snap and uses only 3 bowls. Minimal clean up, minimal effort, maximum pleasure.

Serve these by themselves or topped with vanilla or chocolate ice cream. Enjoy!

12 tablespoons butter
1/2 cup semi-sweet chocolate chips
1 cup sugar
1/2 cup dark brown sugar, packed
1/2 cup cocoa powder
1/2 teaspoon salt
2 eggs and 1 egg yolk
1 teaspoon vanilla extract
1 cup flour

8 ounces softened cream cheese
1/4 cup flour
1 egg
1 teaspoon vanilla extract

Preheat your own to 350 degrees F. Spray a 9 by 13 inch baking pan with Baker’s Joy and set aside.

In a small bowl, add the butter and chocolate. Microwave in short bursts of 20 seconds until the butter and chocolate is melted.

Meanwhile, combine the sugars, cocoa powder, salt, eggs and vanilla extract in a large bowl. Pour in the melted butter and chocolate and mix until fully combine. Add the flour and mix until just combined. Spread this mixture into you pan with a spatula.

In another bowl, combine the cream cheese and sugar and beat until smooth. Add the egg and vanilla extract and combine well. Spread this cheesecake swirl over the brownie batter; using a knife, swirl the two batters together. 

Bake in the oven for 20 minutes or until the center is set. Remove from the oven and cool completely before cutting. Enjoy!


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