Cheesecake Swirl Fudge Brownies

One of the desserts I made for our housewarming party were these Cheesecake Swirled Brownies. I had intended to make them peppermint cheesecake swirl brownies, but my peppermint extract vanished! Had I gone the peppermint route, I would have probably tinted the cheesecake swirl green or red, but I stuck with a vanilla and almond flavor and natural color.


To make these, I used my favorite brownie recipe, and then made up a simple cheesecake swirl. I made a 1/2 sheet cake pan of these brownies, which made close to 50.

Cheesecake Swirl Brownies

Brownies adapted from Triple Chocolate Brownies (from Gourmet Magazine)

Brownie Layer:

12 ounces fine-quality bittersweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
3 sticks unsalted butter (3/4 lb)

3 cups sugar

2 teaspoons vanilla

8 large eggs

1 teaspoon salt

2 cup all-purpose flour

1 cup semisweet chocolate chips

Cheesecake Layer:

16 oz. cream cheese, softened

1 cup powdered sugar

2 eggs

1 tsp. vanilla extract

1 tsp. almond extract

Pinch of salt

Preheat the oven to 350.

First, prepare brownie layer:
In a metal bowl, set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth.

Remove the bowl from the heat, and let the mixture cool until it is lukewarm.

Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition.

Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips.

Prepare the cheesecake layer:

In a large mixing bowl, mix cream cheese until smooth.

Add powdered sugar and mix until smooth.

Add eggs one at a time, until incorporated.

Add extracts and salt, mix until combined.

Line a 1/2 sheet cake pan with foil or parchment, grease liberally.

Pour brownie batter into the pan, spread evenly.

Drop tablespoons full of cheesecake batter on top.

Using a knife, make diagonal swipes and then cross the other way to create a swirl pattern.

Do not let the knife touch the bottom!

Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.