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.