We made cheesecake-marbled brownies for Thanksgiving dessert and they were excellent. Brownies with cheesecake mixed in – how can you go wrong!

The recipe was originally in Gourmet magazine, but as usual, my wife made some changes along the way. This recipe is a definite keeper!

For the brownie batter

1 stick (1/2 cup) unsalted butter, cut into pieces

2 oz. unsweetened chocolate, chopped

1 cup sugar

2 large eggs

1/2 teaspoon pure vanilla extract

2/3 cup all-purpose flour

For the cheesecake batter

8 oz. cream cheese

1/3 cup sugar

1 large egg yolk

1/4 teaspoon pure vanilla extract

Make brownie batter

  • Put oven rack in middle position and preheat oven to 350 degrees.
  • Butter and flour 8-inch square baking pan. (we used a rectangular pan, and it came out fine)
  • Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted.
  • Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined.
  • Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter

  • Whisk together cheesecake batter ingredients in a small bowl until smooth.
  • Dollop over brownie batter, then swirl in with a knife or spatula.
batter ready to bake

Bake brownies

  • Bake until edges are slightly puffed and center is just set, about 30 minutes.
  • Serve warm or at room temperature. You can even put some ice cream on top, especially if served warm.



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