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Two Sisters Times Two, Serial #8 and Gooey Cheesecake Swirl Brownies

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What do you think of combining two dessert favorites into one scrumptious dessert?

Don’t have to twist my arm.

I’m there.

Let’s go!

O.K. We’ll start off with a super fudgey brownie. That’s a keeper all by itself.

Now we’re going to double the fun by mixing up a cheesecake filling and swirling it into the brownie batter.

Voila! Cheesecake Swirl Brownies!

And to liven up the occasion, we’ll pull them out of the oven while they are still a little underdone–give you the hint of eating the batter without being quite that naughty.

Gooey Cheesecake Swirl Brownies!

Phew! Too much excitement! Make my heart go pitty-pat–and that’s not including the sugar/caffeine rush from the dessert! But hey–we told you a few weeks ago this site is for indulgent pleasures. And this brownie/cheesecake combo will accomplish that end. And you can always go jogging or bike-riding tomorrow to burn off the calories.

Or go to the pick-your-own strawberry farm down the road. That’ll get you fit and yield a bucket of fresh berries to boot. We’ll use them in next week’s dessert!

cheesecake brownies

Gooey Cheesecake Swirl Brownies

For the brownies:

5 Tablespoons unsalted butter, melted

2/3 cup granulated sugar

1 egg plus 1 egg yolk (keep egg white for cream cheese swirl)

1/2 teaspoon vanilla extract

7 Tablespoons unsweetened cocoa powder

pinch of salt

1/4 teaspoon baking powder

1/2 cup all-purpose flour

1/2 cup chocolate chips

For the cheesecake swirl:

3 ounces cream cheese, at room temperature

2 Tablespoons plain Greek yogurt or sour cream

3 Tablespoons granulated sugar

1/4 teaspoon vanilla extract

1 egg white

cheesecake swirl brownies

Preheat your oven to 350 degrees. Generously grease a 5×7 baking pan and set aside.

To make the brownie batter, whisk the melted butter and granulated sugar together until sugar is dissolved. Whisk in the egg, egg yolk, and vanilla, stirring until a smooth batter forms. Slowly stir in the cocoa powder, salt, baking powder, and flour. Mix ingredients together until just combined. Fold in the chocolate chips.

In a separate bowl, beat the cream cheese until light and fluffy. Add the Greek yogurt, 3 Tablespoons granulated sugar, vanilla, and egg white. Beat ingredients together until well combined.

Pour the brownie batter into prepared pan. Using the handle of a wooden spoon, make a couple of trenches through the brownie batter. Pour the cheesecake batter into these trenches. Using a knife, cut rows into the batter in the opposite direction of the cheesecake trenches.

Bake brownies for 16-18 minutes, or until just set. These brownies will be very gooey. (If you prefer more baked brownies, bake an additional 5 minutes, or until a toothpick inserted in the center comes out mostly clean.) Remove the brownies from the oven and allow to cool before cutting. Store leftovers in the refrigerator.

Makes 6-8 brownies.

gooey cheesecake brownies

{Adapted from Yammie’s Noshery}

Click below to listen to or read Serial #8 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #8, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #8, text © Jeffrey Anderson


About Elaine

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