5 Reviews

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.

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Wickedgood@Maine January 24, 2009

These brownies are just awful. Way too much sugar. I was trying to find a recipe similar to one in a cookbook I have that uses the unsweetened bakers chocolate and this was the only one I could find. I don't even know how I would tweak this recipe, besides use half the sugar. My kids wouldn't even eat these.

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kschellrn10 August 21, 2015

the worst.. just no.

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shoppingereday August 10, 2014

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.

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Just_Gwen November 30, 2011

Easy to make and absolutely delicious.

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Chicopee October 20, 2006
Chocolate Swirl Cheesecake Brownies