Fudgy Marbled Cheesecake Brownies

My Fudgy Marbled Cheesecake brownies
Photo credit: Me!

My dear friend and soul sister, Zelda Winter, asked if I would share my brownie recipe that I keep talking about, so here it is 🙂

This is a recipe that I got from The Food Network, and it is the best brownies I have ever had. If you are a cheesecake and brownie fan, this is the recipe for you. The link is there for a reference to my directions and to give credit where it is due 🙂

There are 8 steps, and it says the total hours to make them is: 3 HR 45 MIN, and this yields 16 brownies. This time includes chilling time.

Ingredients:

2 Sticks (16 TBSP) Unsalted Butter, (plus a little more to butter the foil)

1/3 C. Unsweetened Cocoa Powder (not Dutch-process)

1/2 tsp. fine salt

1 ^3/4 C. All-Purpose Flour (1 ^1/2 C. for 2nd step & ^1/4 C. for step 4)

4 ounces semi-sweet chocolate, chopped

2 ^1/3 C. sugar (this will be split like the flour in steps 3 and 4)

5 Large Eggs (see steps 3 and 4 on split)

12 ounces of Cream Cheese, room temperature

1 tsp. pure vanilla extract

Directions:

Step 1: Position rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9- by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides.

Step 2: Wisk together the cocoa powder, salt, and 1 ^1/2 flour in a medium-sized bowl.

Step 3: Melt the butter and chocolate, stirring frequently * in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 Minutes. After cooling, whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.

Step 4: While the chocolate mixture is cooling, beat together the cream cheese, vanilla extract, the remaining 1/3 cup of sugar, and one egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup of flour and beat until it is just combined.

Step 5: Use 2 ice cream scoops or spoons to drop alternating scoops of batters into the prepared (foil-lined) pan. You will have more brownie batter than cheesecake batter, disperse as evenly as possible. Spread a kitchen towel on the counter and gently drop the pan on the countertop a few times to level out the batter.

Step 6: Make the swirls by using a long skewer (reaches the bottom of the pan) through the batter. This is where the two batters marble. Tap pan on the countertop a few more times.

Step 7: Bake the brownies at 325 degrees F, rotating halfway through until top is set and the skewer comes out with only a few moist crumbs (about 50 minutes)

Step 8: Let the brownies cool completely in the pan set on a rack. When cooled, use the foil overhang to help lift them out of the pan, then you cut them into 16 pieces. Store in an air-tight container at room temperature for 3 days.

_{*I do this by using a bowl on top of the saucepan with water and melting it slowly.}

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There you have it! Easy peasy right? It’s a bit tedious but the end result is magnificent! They are addictive! Enjoy!

xoxo, E.M.