These simple cheesecake brownies are thick, warm, and full of flavor. A thick fudge brownie is swirled with cheesecake topping - you'll want to make this yummy recipe again and again!
- 2 sticks of butter melted
- 1 3/4 cups of granulated sugar
- 4 large eggs
- 1 tablespoon vanilla
- 1 1/4 cups of cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 2 cups chocolate chips 1 cup each, milk chocolate & semi-sweet dark chocolate
- 8 oz. softened cream cheese
- 1/3 cup sour cream
- 1/3 cup sugar
- 1 tablespoon vanilla
- 1 egg
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Combine 8 oz cream cheese, 1/3 cup sugar, 1/3 cup sour cream, and 1 tbsp vanilla extract in a bowl of a mixer and beat together until smooth, scraping downsides of the bowl as needed. Add 1 egg and beat until smooth again. Transfer to a tall glass.
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Turn oven to 350°F and place a baking rack in the middle. Spray 9x13 baking dish with nonstick spray and set aside.
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In the same bowl as you used for making the cream cheese mixture, add 1 3/4 cups sugar, 1 tbsp vanilla extract, 2 sticks melted and slightly cooled butter and 4 eggs. Beat to combine. Add 1 1/2 cup flour, 1 1/4 cup cocoa powder, 1 tsp baking powder, and 1/2 tsp salt and again beat to combine. Add 2 cups chocolate chips and fold together with a spatula.
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Transfer batter to baking dish evening it out. Make 5 long grooves within the batter with the long end of the spoon for the cheesecake mixture.
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Spoon the cheesecake mixture into the grooves. With a butter knife, run parallel to the cheesecake ‘stripes’ alternating directions to make the swirls. Bake for 20-30 minutes. Set your time for 20 minutes and check. Pull out the pan as soon as the mixture in the middle of the pan is starting to puff up.
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Allow cooling completely before serving. To cut and serve, run a knife under hot water, wipe, then cut. Refrigerate until ready to serve.