The BAKED Brownie recipe + the most delicious cheesecake recipe = outrageous cheesecake swirled brownies.
Oh yes, this is for real.
The brownie batter (the baked recipe, nothing less) is topped with a generous dose of cheesecake batter and swirled for the happy marbled effect, and then finally scattered with a good handful of semisweet chocolate chips. With a little time in the oven, this soon transforms into a dense, intensely chocolatey brownie that has subtle flavours of cheesecakiness (yes, this is a word in the Purple Foodie household) in some places, and tangy, thick layers in other places.
You know what inspired me to make these? The photos of the cheesecake brownies on Deb’s blog. I kept going back to the post again, and again, and again, until I finally baked them over the weekend.
Although I was predominantly filled with a lot of excitement, there was a wee bit of trepidation; for as most Baked recipes go, the brownie recipe calls for a lot of bittersweet chocolate (12 oz. at that!). And if you’ve been reading this blog long enough, you know that real chocolate is a precious commodity here and in its absence, I’m reduced to using chocolate compound. I. Hate. Compound. So I’m going to say goodbye to chocolate rich desserts for now. But these brownies? You have got to try them. Like they say, they’re the shiz!
Cheesecake Swirled Brownies
Yield: 24 bars
1 portion brownie batter (Super Rich, Fudgy, Gooey, Intensely Chocolatey Baked Brownies, no less)
1/3rd portion cheesecake batter
½ cup semisweet chocolate chips
- Preheat oven to 350°F/175°C. Butter a 9×9 light coloured baking pan or line it with baking parchment.
- Pour the brownie batter into the tin.
- Dollop the cheesecake batter over the brownie batter, leaving spaces for the brownie batter to be visible.
- With a butter knife, swirl the cheesecake batter into the brownie batter and fold the brownie batter over the cheesecake batter for a very visible marbled effect. This works way better than using a skewer.
- Scatter the chocolate chips and bake for 45-50 minutes or until a wooden skewer comes out clean. I usually switch off the oven when the wooden skewer comes out *almost* clean and let them sit in the oven because they will continue to cook.
- Let the brownies cool before cutting them into squares. If you want very clean cuts, refrigerate the brownies for a few hours before slicing.
- They are wonderfully gooey when warm and fudgy when cold. Have the way you prefer.
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{ 43 comments… read them below or add one }
Ooh yum!! Wish i cld pull them out of this stupid monitor! Thank u for posting these!! N wot compound u using??
They look like the best.
Brownie heaven…delicious!
Ahhhh – maze – ing! Your brownies look fantastic! These will definitely be in my Friday Favorites this week!
That is utterly delcious looking!!!
My goodness..a truly sinful indulgence..:)
Oh no!
You've just given me the perfect excuse to make dessert tonight…24 brownie bars and not a soul to share them with…this could be dangerous
Great idea though–2 desserts in 1!
i have died and gone to heaven this looks sensational.
Wow mouthwatering brownies…superb clicks dear..so tempting.
outrageous indeed!!
These look divine! I've been wanting to make something like this for a week now!
Ahhh, they look utterly fantastic! Brownies that delicious shouldn't be allowed to exist!
You are killing me! I just gained 2 pounds looking atyour pictures. LOL. I so want a piece (or the whole thing) right now.
Cheesecake? Check.
Brownie? Check.
Best Dessert Combination ever? Check.
Thanks,Helene, Deeba, Rachel, Divya, Tina, Nags and Palidor!
Jen: Oh yay! Thank you!
Looking forward to your Friday Favourites.
Disha: I haven't used compound in a little over a hear, thank God for the constant supply of chocolate. But otherwise, I think Selbourne is our best bet here.
S: OMG NOW I'm just jealous. I had to share mine and I wasn't one bit happy about giving up such amazing stuff.
The Double Dipped Life: Do make them. You will be very happy with the results.
Ben: Heheh that's so sweet of you!
Even I have been admiring Deb's cake. This looks delectable. I must say your folks are "lucky" to have someone like you whip up delicacies continually.
MY!!! they looks as pretty as a picture…
I bet one of these brownies can stay on your hips forever. My word, they are decadent and rich and all other adjectives I am at a loss for right now!!!
Talk about double deckers of love! Beautifully mouthwatering.
whimper… that looks too good to be trye…!!
utterly scrumptous.
Oh, yeah, baby! Those look delish! Thanks for sharing!
~ingrid
Oh my. Are these to die for or what? Those photos are fabulous and I bet these brownies are too. Going to make them for my company next week- there will be a fight to get to the plate!
Anushruti: Heheh I tihnk by now they take it for granted!
Thanks, S!
Nina: Stay on the hips forever? WOW nwo you are suddenly making me feel so guilty!
Thanks Bethany, Mel, Elbellisher and Ingrid!
Brabara: I'd love to know how they turn out for you.
So pretty and oh-so Outrageous! Thanks for making these and making me drool all over the screen. The swirls are absolutely gorgeous….oh, just everything about this recipe is gorgeous!
Oh my god, I need to be invited to a dinner party because I need an excuse to make these! They look so sinfully delicious!
wow, these look absolutely gorgeous! I make them with just a slight variaiton, and aren't they the perfect treats!!
btw, I'd also like to invite you to dish out something sweet for the Sweet celebrations event on my blog if you can!:)
oh they sound decadent and amazing!!! what a fabulous dessert!
Awww, this looks so good! I love those swirls. They take the good old brownie to another level. Yum!
Oh, these look so good! Cheesecake brownies – two favourite things in our household. And brownies are so lovely when the weather gets colder!
Seriously? I really want some of those. Now please =D.
Thank you so much, Danielle!
Katie – do you really *need* to be invited – just make them anyway
stepchows: thanks!
Mansi: LOVE them! Let me check out your event…
Farida: thank you!!
Muse in the Kitchen: You are so right!
Come over, Lauren!
Hello,
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Hi Shaheen, I am at present in the US and plan to buy a Kitchen Aid. I want to know if it will work in India. I will be very happy if you can reply to my query. thanks so much.
~Jay
Hi Jay,
While the KitchenAid that is available in the US(110V) will work here. It isn't advisable to use it simply because the motor will burn out too soon.
However, you can order a KitchenAid that runs on 220V from Piraeus International in Baltimore and bring that back for use in India.Here is where you will find more details about the place.
Hope this helps!
OMG a must try!
im sure im going to gain all the lbs i lost last week..
hubbyjaan is saying lets try this in friday..
pigpigscorner: do try!
shifa firoz: haha i know, but what can you do when hubby darling makes a special request!
yummyyyyyyyyyy:)awesome……
They look delicious……
this HAS to be the best dessert ever!
Awww thank you Basyyyyyy! You’re really going through my archives all over -I’m impressed!
hey,
fantastic.
I will make it right away
thanks
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