Fudgy Marbled Cheesecake Brownies
- Level: Easy
- Yield: 16 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 398
- Total Fat
- 23
- Saturated Fat
- 13
- Carbohydrates
- 46
- Dietary Fiber
- 1
- Sugar
- 34
- Protein
- 5
- Cholesterol
- 112
- Sodium
- 176
- Total: 3 hr 45 min (includes chilling and cooling time)
- Active: 45 min
Ingredients
2 sticks (16 tablespoons) unsalted butter, plus more for buttering the foil
1/3 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon fine salt
1 3/4 cup all-purpose flour (see Cook's Note)
4 ounces semisweet chocolate, chopped
2 1/3 cups sugar
5 large eggs, at room temperature
12 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract
Directions
Special equipment:
a wooden skewer- Position a 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. Butter the foil.
- Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
- Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
- Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
- Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
- Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
- Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
- Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.