Marbled Cheesecake Brownies

Who wouldn’t want marbled cheesecake brownies for their birthday?

Yep, it’s my 20th birthday (: Unfortunately, it’s the same day as my organic chemistry midterm in the evening. Buuut my friends and I have already made plans for this upcoming weekend to celebrate in Wicker Park. Lots of food and shopping involved. In fact, after laying down the plans for the day, one of my friends commented on why there seems to be a disproportionate amount of dessert involved in the day’s planned activities. Hmm…honestly, if you knew me, could you be surprised?

Back to these beauties. These Marbled Cheesecake Brownies are moist and chocolate-y, with half-melted chocolate chips folded inside and a thick golden ribbon of cream cheese weaving through the middle. The combination is unbeatable, and it’ll make anyone’s day more fabulous. I’m going to be thinking of these when I’m taking my (last ever!) organic chemistry midterm later tonight. Maybe it’ll bring me luck!

Cheers,
Monica

*

Marbled Cheesecake Brownies
Adapted from King Arthur Flour
Yield: 12 servings
Time: 1 hour 30 minutes

Ingredients
For the Brownie Layer:
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cup granulated sugar
1 1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
4 eggs
1 cup all-purpose flour
2 cups (12 ounces) chocolate chips

For the Cheesecake Layer:
16 ounces cream cheese (two 8-ounce packages), softened
1/2 cup granulated sugar
1/2 cup all-purpose flour
2 teaspoons pure vanilla extract
1/4 cup heavy cream
2 eggs

Directions
Preheat the oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper.

To make the brownie batter: In a large saucepan, melt the butter, then stir in the sugar until mixture is smooth and shiny. Remove from heat and stir in cocoa, salt, baking powder, baking soda, and vanilla. Whisk in eggs and flour, stirring until smooth. Fold in chocolate chips.

To make the cheesecake batter: Whip cream cheese until smooth. Add sugar and flour, and mix until incorporated. Add vanilla and heavy cream, then eggs. Mix until combined.

Transfer half of the brownie mixture to the prepared baking pan and spread into an even layer. Top with cheesecake layer and spread evenly. Dollop remaining brownie mixture on top and swirl into the cheesecake layer using a knife. Bake for 35 to 40 minutes, or until edges pull slightly away from pan and brownie center is no longer jiggly. Do not overbake. Cool to room temperature before slicing and serving. Enjoy!