Swirled Cheesecake Brownies
Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
8 ounces cream cheese, softened
½ cup powdered sugar
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
4. In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
5. Pour half of the brownie batter into the prepared pan. Spread evenly.
6. Dollop spoonfuls of the cream cheese mixture over the brownie batter. Using a knife or toothpick, swirl the cream cheese mixture into the brownie batter, creating a marbled effect.
7. Pour the remaining brownie batter over the swirled mixture and spread evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
9. Let cool completely in the pan before cutting and serving.
Notes:
You can adjust the amount of cream cheese mixture to your preference. For a more intense cheesecake swirl, use more cream cheese mixture. For a more subtle swirl, use less. Allowing the brownies to cool completely will prevent them from crumbling when cutting.