Chocolate Swirl Cheesecake Brownies

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Total Time
55mins
Prep
20 mins
Cook
35 mins

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Ingredients

Nutrition

Directions

  1. Melt butter and chocolate together in a heavy pan over low heat, stirring until smooth; cool to room temperature. Stir in 1 3/4 cups sugar. Beat in 3 eggs; stir in flour. Spread into greased 13 x 9" baking pan.
  2. Beat together cream cheese and remaining sugar. Add vanilla and remaining egg. Pour over chocolate mixture; swirl batters with a knife. Bake at 350 for 30 to 35 minutes or until inserted toothpick comes out slightly sticky. Cool completely on wire rack.
Most Helpful

3 5

I swirled the cheese and chocolate batters with a knife, thinking that the chocolate would ooze up where the cheese batter was "cut" and swirled. But the cheese batter stayed mostly on top. I think it would work better if one did a bit of folding in with a rubber spatula. My family found these too sweet, even though I cut the sugar to 2 1/2 cups instead of 3 1/4. The contrasting flavors were good and I will try again, maybe using 1 3/4 cup sugar.

1 5

the worst.. just no.

4 5

I changed this recipe quite a bit so my rating is based on my changes. I am very particular about my brownies: must use real unsweetened chocolate, fudgey but not too sweet. I used 1 1/2c sugar for the brownies and 1/4c for the cream cheese. I only added 1 cup of flour (self rising, as it was all I had) to prevent it overpowering the chocolate. I also substituted 1t. Mint extract for part of the vanilla. I also turned down the oven to 325f and baked for 20 minutes as my oven runs hot. They are not as gooey as I would like and I may reduce the number of eggs if I make this again.