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Cheesecake Swirl Brownies

Cheesecake Swirl Brownies

Ridiculously gooey, fudgy brownies swirled with rich cheesecake, there’s only one word for these – AMAZING!

Cheesecake Swirl Brownies

These cheesecake swirl brownies have to be my favourite brownie creation so far, if I had to eat one brownie for the rest of my life it would be these ones, no contest! I think I perhaps underbaked these a little and that’s why they were so decadently gooey but I wouldn’t change a thing and you shouldn’t either! The texture is perfect and melts beautifully with the creamy cheesecake

Cheesecake Swirl Brownies

The brownie base for these is an adapted version of the cocoa brownies recipe, they’re still made with cocoa but I upped the eggs to make them moister (is that a word?!). I also added baking powder to give them a little rise and increased the butter to keep them fudgy! They’re then stuff full of chunky chopped chocolate, meaning they just ooze chocolate with every bite! I think I like this adapted recipe even better, but maybe that’s the cheesecake talking!

Cheesecake Swirl Brownies

The cheesecake is a nice simple cheesecake mix, very rich and creamy making it the perfect brownie partner. And all you need to do is mix up the cheesecake ingredients and swirl it into the brownie batter. I find the best way to do this is run the back of a dessert spoon in lines down the brownie batter making little trenches, pour the cheesecake into the trenches and then use a knife to run lines in the opposite direction. Then you bake them until you have cheesecake brownie heaven! I adore this cheesecake swirl brownie recipe and I hope you will too!

Cheesecake Swirl Brownies

[recipe title=”Cheesecake Swirl Brownies”]
Ingredients 

For the brownies:

  • 225g unsalted butter
  • 500g caster sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla
  • 160g cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 190g plain flour
  • 200g chopped dark chocolate

For the Cheesecake:

  • 225g cream cheese, room temperature
  • 80ml sour cream
  • 115g caster sugar
  • 1/2 tsp vanilla
  • 1 large egg, room temperature


Method

  • Grease and line 9″ x 13″ brownie pan and preheat oven to 180C/350F
  • For the brownies, melt the butter with the sugar in microwave in 30 second intervals, until all is melted, stirring between intervals. Allow to cool slightly
  • Add the cooled melted butter and sugar to a mixing bowl. Add the eggs and vanilla and beat with a wooden spoon until smooth.
  • Add the cocoa powder, salt, baking powder and flour and beat until all combined.
  • Stir in the chopped chocolate and spread batter into the pan.
  • To make the cheesecake, beat together all the cheesecake ingredients until smooth.
  • Make trenches (4 or 5) along the length of the brownie batter using the back of a dessert spoon and fill each trench with the cheesecake mixture. Run a knife in rows the opposite way to the trenches to “swirl” the cheesecake into the brownie batter
  • Bake for 30 minutes
  • Cool in pan on a wire rack for 10 minutes, then transfer to the fridge too cool before cutting into squares

Notes

  • Bake for about 40 minutes if you want a less gooey, underbaked texture.
  • Store in the fridge, they will last about a week in a sealed container (but you’ll be lucky if they last a day once people taste them!)
  • It’s important to make sure the butter isn’t too hot when you add the eggs or they’ll start to cook!

[/recipe]
Cheesecake Swirl Brownies

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Cocoa Brownies

Cocoa Brownies

These are super fudgy and chocolatey brownies that are made with cocoa powder rather than solid chocolate, crazy right?

I was having a major brownie craving but I didn’t have your traditional brownie ingredients in the house. I did however have cocoa, so I threw caution to the wind and these were born! It was the best decision I’ve made in recent history.

Cocoa Brownies

Like most of you probably are, I was put off by the idea of making cocoa brownies. What’s the point in eating brownies if they’re not perfect! But when the craving becomes too strong, you can’t be held responsible for your actions. After some searching on the internet I found this recipe that was adored by so many blogs I came across, the recipe is originally by Alice Medrich and since trying it by myself I can see why everybody was raving! It ticks every brownie box and then some, fudgy delightfulness in every single bite!

Cocoa Brownies

I have a shameful history with brownies. I tried to make them many, many years ago and they came out rock solid (I’m pretty sure J K Rowling modelled Hagrid’s rock cakes on my brownies) and I was distraught. That was about 10 years ago, this is only the second time I’ve made them since (I don’t deal with failure well!), and what a way to restore my brownie making faith in myself! I really do urge you to give these a go the next time you have a real brownie craving and only have cocoa in the cupboards, you won’t regret it and neither will your tummy!

Cocoa Brownies

These brownies are made pretty similarly to your regular brownies and you can do it by hand. You melt the butter, sugar, cocoa and salt together. Let it cool if it’s hot and add the eggs and vanilla, beat the mixture until it’s smooth and shiny and add the flour. Beat hard for a couple of minutes, giving you a pretty thick mixture. I had some m&ms laying around so I mixed those in too. Then bake for no more than 30 minutes and voila, yumminess is in your hands (make sure they’re gloved hands, no burns please!).

Cocoa Brownies

[recipe title=”Cocoa Brownies”]
Ingredients

  • 140g unsalted butter
  • 250g caster sugar
  • 75g unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 2 large eggs
  • 60g all purpose flour

Method

  • Preheat the oven to 325F/160C and grease and line 8×8 baking pan.
  • In a large bowl, combine the butter, sugar, cocoa and salt and melt in the microwave in 30 seconds intervals, stirring between until all melted.
  • If the mixture is hot, leave to cool slightly as you don’t want to cook the eggs!
  • Using a wooden spoon, stir in the vanilla. Then beat in the eggs one at a time, combining each time until batter is thick and shiny.
  • Add the flour and stir vigorously for a couple minutes. Stir in any nuts or chocolate chips you may be adding.
  • Pour into pan and spread evenly.
  • Bake for 25-30 minutes until a skewer comes out almost clean, a few moist crumbs is good, you just don’t want them still wet and you definitely don’t want to over bake them!
  • Leave them to cool on a wire rack before cutting into squares. Put them in the fridge for a few hours to get nice clean lines when you cut them!

[/recipe]

Cocoa Brownies

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