Brownies or cheesecake?
Why pick one when you can have Cheesecake Swirled Brownies?
I love brownie edges. Seriously…I’ll fight you for the edges of the pan of brownies. And if it’s a corner piece? Watch out! (For the record, the same goes for the end piece of a loaf of sandwich bread or banana bread.) But here’s the thing. As much as I love those edge pieces, I don’t actually own one of those Edge Brownie Pans. Heck, I’ve got enough pans as it is…I don’t need one more specialty pan to store in the bottom of my pantry or on the top shelf in the basement.
We had friends over this past weekend, and we were showing them around our house. That’s when we went down to the basement (aka my office, the hangout room, my photography studio, our storage room, etc). I realized at that moment that I have a lot of baking pans. Like a lot of pans. In fact, we told our friends that if they ever needed a specific pan, chances are we had it. (We also have a lot of single plates that don’t match anything else in the house…ah, the life of a food photographer.)
I am the proud owner of a cast iron pan that bakes cornbread (or whatever else) in the shape of little bears. I also have another one in the shape of little fish. (Because everyone needs multiple specialized cast iron pans, right?) I have every size cake pan imaginable. Need a 4″ deep lasagna pan with a removable bottom? I got ya covered. Need 4 different styles of bundt pans? I got ya covered. Need a brownie edge pan? Keep on looking because I can’t help ya there.
Laura and I got to talking about some of the different cheesecakes I’ve made, and this Brownie Bite Cheesecake came to mind. It featured bits of brownies baked straight into the cheesecake. That’s when the thought hit me about switching it around. What would happen if I stuffed cheesecake into brownies? Well, I’ll tell you what happens. Cheesecake Swirled Brownies. It’s like 2 of your favorite desserts swirled, layered and generally stuffed together into one. How can you go wrong there?
So when I pulled these Cheesecake Swirled Brownies out of the pan, I transferred the whole thing right onto a large cutting board. I then proceeded to trim off all of the edges…you know, to make each brownie nice and clean. Yeah, right. I proceeded to eat all of the trimmed-off edges right there in the kitchen. Call it a mid-afternoon snack. Call it an early dessert. Either way, I can’t be trusted around brownie edges. And when they’re Cheesecake Swirled Brownie edges? That’s a no-brainer!
If you’re a fan of cheesecake and you’re a fan of brownies, then these Cheesecake Swirled Brownies need to show up for dessert in your house! They aren’t that difficult to make at all…but do me a favor and save me the edges, ok? Enjoy, friends!
Cheesecake Swirled Brownies
For the Cream Cheese Filling
- 8 oz. cream cheese
- 1 cup sour cream
- ¼ cup brown sugar
- 2 Tbsp all-purpose flour
For the Brownies
- 1 cup unsalted butter
- 3 oz. unsweetened chocolate chopped
- 1¾ cups semisweet chocolate chips divided
- 3 large eggs
- 1 cup sugar
- 1 Tbsp vanilla extract
- ⅔ cup all-purpose flour
- ½ Tbsp baking powder
- ½ tsp salt
For the Brownies
- Preheat oven to 325°F.
- Line a 9”x13” baking pan with aluminum foil, allowing 2” of overhang on all sides. Set pan aside.
- Using a medium saucepan, add the butter, unsweetened chocolate and 1 cup of chocolate chips. Place over medium-low heat, stirring often, until butter and chocolate have fully melted; set pan aside to cool.
- In a large bowl, mix together the eggs, sugar and vanilla. Stir the egg mixture into the warm (not hot!) chocolate mixture.
- In a medium bowl, sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture.
- Stir the remaining ¾ cup of chocolate chips into the batter.
- Remove 1 cup of brownie batter; set aside. Pour remaining batter into prepared baking pan. Spread cream cheese filling evenly over batter.
- Microwave reserved 1 cup of brownie batter for 15-20 seconds, or until pourable. Using a large spoon, drop dollops of the brownie batter on top of the cream cheese layer. Using a knife, swirl batter into the cream cheese layer to create a marbled pattern.
- Bake at 325°F for 53-55 minutes, or until top of brownies is just set and a toothpick comes out mostly clean.
- Let cool completely before slicing. (Tip: If you refrigerate these brownies, they’ll be easier to slice.)