Cheesecake Swirl Brownies


11a

Cheesecake Swirl Brownies

Yield : 9″ x 13″

INGREDIENTS:

For the Brownies:

2 sticks of butter, melted

2 1/4 cups of 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

For the Cheesecake:

8 oz. softened cream cheese

1/3 cup sour cream

1/2 cup sugar

1/2 teaspoon vanilla

1 egg

11

DIRECTIONS:

  • Grease a 9×13 in. pan. and preheat the oven to 350º.
  • Melt the butter with the sugar in the microwave or in a pot on the stove until bubbly, whisking occasionally. Allow to cool for at least ten minutes. Add the eggs and vanilla until smooth. Add the cocoa powder, salt, baking powder, and flour and mix well to combined. Stir in the chocolate chips. Pour the batter into the pan.
  • In a separate bowl combine the cream cheese, sour cream, sugar, vanilla, and egg.
  • Make about one long trench at a time in the brownie batter with the end of a wooden spoon (or with the underside of a regular dessert spoon) and fill it with the cream cheese mixture. You’ll probably need about 5 trenches going across the long side of the pan.
  • Take a knife and cut rows all the way through the batter the opposite direction of the trenches.
  • Bake for about half an hour (or 10-15 minutes longer for less “gooey” brownies). Refrigerate until ready to serve.

11b

source:  yammiesnoshery

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