Cheesecake Swirl Brownies
Serves
24
Total Time
1hrs 5mins
Calories
217
A ribbon of creamy almond cheesecake winds its way through the middle of these super-chocolatey brownies.
- All purpose flour
1 ¼ cups (about 162 g)
- Baking powder
¾ teaspoon (about 4 g)
- Salt
½ teaspoon (about 3 g)
- Semisweet chocolate
114 g (about ½ cup)chopped
- Unsweetened chocolate
114 g (about 22 ⅔)chopped
- Unsalted butter
½ cup (about 115 g)
- Sugar
2 cups (about 408 g)
- Egg
5 (about 250 g)
- Vanilla extract
2 ½ teaspoons (about 12 ml)
- Cream cheese
340 g (about 1 ½ cups)
- Almond extract
¾ teaspoon (about 3 g)
INGREDIENTS
- 1. Pre-heat oven - 175°C
- 2. Line a clean baking pan with foil
- 3. Grease
- 4. Add all purpose flour, baking powder and salt to a clean small bowl
- 5. Whisk briefly then set aside
- 6. Add semisweet chocolate, unsweetened chocolate and unsalted butter to a clean saucepan
- 7. Melt while stirring occasionally - low heat
- 8. Get a clean large mixing bowl
- 9. Transfer chocolate mixture to large mixing bowl
- 10. Add sugar to the chocolate mixture
- 11. Beat until combined
- 12. Add egg to the chocolate mixture one by one while mixing
- 13. Add vanilla extract to the chocolate mixture
- 14. Beat until well blended
- 15. Transfer dry ingredients to chocolate mixture
- 16. Mix until just blended
- 17. Add cream cheese to a clean small bowl
- 18. Beat until smooth
- 19. Add sugar, egg, vanilla extract and almond extract to the mixture
- 20. Beat until combined
- 21. Transfer chocolate mixture to baking pan
- 22. Swirl mixture into brownies
- 23. Bake until skewer tests clean - 35 min, 175°C
- 24. Let cool
- 25. Slice into squares
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
