These Special Brownies Will Make You Lose Your Marbles!
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If you don’t want the marble effect, you can simply just pour the entire chocolate batter into the baking pan first. However, I think the marble effect looks beautiful, and it’s not a difficult step to create it.
I’m tempted to turn these into colorful brownies by adding a few drops of food coloring to the cheesecake batter. Maybe a beautiful pink, what do you think? If you have tried this recipe already, I’d love to hear about it in the comments below!
Ingredients
Chocolate batter:
1 cup unsalted Land O’ Lakes butter
2 1/4 cups Domino sugar
1 1/4 cups baking cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder, optional
1 Tbsp vanilla extract
4 large Eggland’s eggs
1 cup Gold Medal all-purpose flour
2 cups semisweet chocolate chips
Cream cheese batter:
16 oz. Philadelphia cream cheese, at room temperature
3/4 cup Domino sugar
1/2 cup Gold Medal all-purpose flour
2 tsp vanilla extract
1/4 cup Borden heavy cream
2 large Eggland’s eggs
Instructions:
Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
Chocolate batter: Melt the butter in a sauce pan, then stir in the sugar, cooking until the mixture is smooth and shiny.
Remove from heat; add the cocoa, salt, baking powder, espresso powder, and vanilla and mix well.
Allow to cool slightly, around 5 minutes.
Whisk in the eggs, then the flour, stirring until smooth.
Cream cheese batter: Beat the cream cheese until no lumps remain. Mix in the sugar and flour, then the vanilla, cream, and eggs.
Fold the chocolate chips into the brownie batter.
Spoon half the brownie batter into the prepared pan, then top with the cream cheese batter.
Dollop the remaining brownie batter onto the cream cheese, swirling the two together.
Bake the brownies for 35 to 45 minutes, until a tester inserted into the center comes out clean, and the edges are set.
Remove them from the oven, and loosen the edges with a table knife. Cool completely before cutting.
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Quick tip: This recipe makes about 2 dozen brownies.