Fudgy Chocolate Cheesecake Swirl Brownies
Ingredients
Brownie batter
- 100 g dark chocolate, roughly chopped
- 125 g butter
- 120 g sugar
- 2 medium eggs
- 100 g all-purpose flour
- a pinch of salt
- 2-3 tablespoons cocoa powder
- butter for the pan
Cheesecake swirl
- 200 g cream cheese
- 1 medium egg
- 50 g powdered sugar
- 1 packet vanilla sugar
Preparation
Preheat the oven to 180°C top and bottom heat (convection: 160°C). Grease a 28.5x23 cm brownie pan or line with parchment paper
Chop the dark chocolate roughly and melt with the butter in a double boiler. Let cool slightly. Mix the butter-chocolate mixture with sugar, then add the eggs one at a time and mix. Combine flour, salt, and cocoa powder and add to the batter, mixing until combined
For the cheesecake mixture, briefly mix the cream cheese, egg, powdered sugar, and vanilla sugar. Spread two-thirds of the brownie batter in the pan and smooth the surface. Pour the entire cheesecake mixture over the batter and spread evenly
Drop the remaining brownie batter by spoonfuls over the cheesecake layer and gently marble with a fork or wooden skewer. Bake the brownies in the preheated oven for about 30 minutes. Let cool in the pan
Tips
Try other variations such as Raspberry Cheesecake Brownies with a fruity raspberry note. They are quick to prepare and delicious
Notes
Yields 12 brownies
