Cheesecake Swirl Brownies


For the Brownie

3/4 cup All purpose flour

2 tablespoon Cocoa powder

1/4 teaspoon Salt

1/2 cups Unsalted butter, melted

1 cup sugar

2 Eggs

1 1/2 teaspoon Vanilla

1 teaspoon vinegar

1/2 tablespoon Red food coloring

1/2 tablespoon Green food coloring

For the Cheesecake

6 Oz. Cream cheese, softened

1/3 cup sugar

1 Egg white

1/2 teaspoon Vanilla

1/2 tablespoon All purpose flour

Preheat your oven to 350, then line a 9" x 9" pan with parchment paper or spray with oil.

For the Brownie

Combine flour, cocoa and salt, then set aside.

In another dish combine butter and sugar.

Add vanilla, vinegar and eggs and beat until combined.

Slowly fold in dry ingredients and beat at low speed until well combined.

Pour ¼ of the batter in a separate, smaller dish.

Put red color in a larger dish and beat until combined.

Put green color in a smaller one and beat until combined.

For the Cheesecake

Beat cream cheese and sugar at medium speed.

Add vanilla and egg white and beat until creamy.

Finally add flour and beat to combine.

For the Brownie/Cheesecake layers

Pour red brownie batter in a baking pan and spread evenly.

Gently spread cheesecake mixture over red velvet brownie layer.

Drop spoonfuls of the green velvet brownie batter on top of the cheesecake.

Drag a toothpick or a knife over the batter and cream cheese mixture to create swirls.

Bake for 25 to 30 minutes or until a toothpick placed in the center comes out clean.

Take out of the oven and leave to cool at a room temperature, then transfer to fridge to cool completely.

This recipe is great for a Holladay party dessert. Enjoy!
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