These Delicious Cheesecake Brownies are thick with a Fudgy Center and Cheesecake swirl throughout. CLICK HERE FOR THE FULL RECIPE VIDEO
Ingredients:
*Brownie Batter
-1/4 cup Melted Butter
-1/4 Canola Oil
-1/2 cup Chocolate Chips or Chocolate Chunks (I used Ghiradelli Dark Chocolate Wafers)
-1 cup Brown Sugar
-2 Eggs
-1/4 teaspoon Vanilla Extract
-1-1/4 cup Bisquick Baking Mix
-1/4 cup Unsweetened Cocoa Powder
-Pinch of salt
*Cheesecake Batter
-8 oz. Package Cream Cheese (softened)
-1/3 cup Granulated Sugar
-1/2 teaspoon Vanilla Extract
-1 Egg
Directions:
To get started add the melted butter and chocolate into a bowl, let the chocolate gradually melt in making sure that there are still chunks of chocolate. The chunks of chocolate throughout will help the brownies have a fudgy interior.
Then add the oil, brown sugar, eggs, vanilla extract and mix it all well.
In a separate bowl combine 1-1/4 cups of Bisquick Baking Mix along with 1/4 cup of Unsweetened Cocoa Powder and a pinch of salt. Then add that to the melted butter and chocolate mixture.
*If you prefer to use All purpose flour instead of Bisquick Baking Mix you can. I haven't tested this recipe with All purpose Flour yet but I would estimate to use about 1 cup of All purpose Flour.
Mix the flour mixture into the butter mixture until it is all combined like this. Set this brownie batter aside for now.
Now to make the Cheesecake filling, add the softened cream cheese into a bowl along with the Granulated Sugar, Vanilla extract, and 1 Egg. Whisk everything together well until smooth and creamy.
Grease and line an 8 inch square baking pan with parchment paper. Add half of the brownie batter into the pan and spread it evenly.
Then add half of the cheesecake batter over the brownie batter and spread it evenly. Add the rest of the brownie batter over the cheesecake and spread it evenly as well.
Finally add the remaining cheesecake batter in spoonfuls throughout the pan, and with a thin spatula mix the batters back and forth to create a swirl pattern and combine the batters so that each brownie has swirled brownie and cheesecake.
Bake the brownies at 350 degrees Farenheit for about 35 minutes total.
I baked mine for 25 minutes and then poked a few holes in the center to help release air and help the brownies bake evenly in the center. Then I let them bake for an extra 10 minutes.
I let the Brownies cool at room temperature for 1 hour and then cut them into slices.
They are so chewy and fudgy on the inside, the fluffy cheesecake swirls throughout compliment the chocolate so well and makes the perfect combination! This has to be one of the best Brownie recipes I've ever made!
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