When it comes to chocolate, I could take it or leave it. It°®¶¹app™s not my favorite cake or ice cream flavor, an ingredient I often crave in cookies or even the first piece of candy I would reach for.
But just try and keep me away from a good brownie, especially one with a cheesecake swirl.
Brownies can be categorized as cakey, fudgy or chewy. I definitely prefer the substantial bite provided by latter, and the texture stands up well to the softer swirl in this recipe for Chewy Cheesecake Brownies.
These brownies are decadent and satisfy a sweet tooth while also adopting a slight tang from the cream cheese. They°®¶¹app™re definitely worth heating up the oven for this summer if you°®¶¹app™re headed to a cookout or party. Just imagine a slice of brownie with a scoop of refreshingly cool ice cream.
For an even deeper level of flavor, try using a dark chocolate cocoa powder. I used vanilla bean paste in this recipe because I was feeling fancy and you can see the specks of bean in the cheesecake, but the paste can be swapped 1-to-1 with vanilla extract if that°®¶¹app™s what you have on hand.
Chewy Cheesecake Brownies
For the swirl:
4 ounces cream cheese
1 egg
1 tablespoon flour
1/4 cup white sugar
1/2 teaspoon vanilla paste
For the brownies:
3/4 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) butter, at room temperature
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
1 tablespoon oil
2 teaspoons vanilla paste
Preheat oven to 350 degrees. Coat the inside of an 8-by-8-inch baking dish with cooking spray and set aside.
For the cheesecake swirl: Place ingredients in a bowl and beat with hand mixer until smooth. Scrape down sides and beat again. Set aside.
For the brownies: Combine flour, cocoa powder, baking soda and salt in a small bowl and set aside.
In a large mixing bowl, cream the butter and sugars with a hand mixer. Add eggs and beat one to two minutes.
Mix in oil and vanilla paste.
Gently mix about a third of the dry ingredients. If you run the mixer on high, prepare to inhale a cloud of cocoa powder and flour. Mix in another third of the dry ingredients, and repeat with the remaining third.
Scrape down the sides of the bowl and use a spoon or spatula to make sure everything is well mixed. The batter will be quite thick, almost dough-like.
Press the brownie batter into the prepared baking dish to make an even layer. Pour cheesecake mixture over the top and swirl gently with a knife.
Bake for 40 to 50 minutes until the top is browned, the middle no longer jiggles and a toothpick inserted in the center comes out clean.
Allow to cool at least one hour before cutting and serving.
Recipe Swap appears occasionally in °®¶¹app. Corey McMaken is a home cook, not a food expert. To share a comment or favorite recipe for possible inclusion, email cmcmaken@jg.net or write to Corey McMaken, c/o °®¶¹app, 600 W. Main St., Fort Wayne, IN 46802.
