Cream Cheese Swirl Brownies
Cream Cheese Swirl Brownies - brownie cake layer with marble cream cheese swirl topping
Keyword: cream cheese swirl brownie
Servings: 20 brownies
- CHOCOLATE BROWNIES:
- 113 g (1/2 cup, about 8 Tbsp) butter, melted
- 1 cup sugar
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- a pinch of salt
- 2 eggs
- 3/4 cup all purpose flour
- CHEESECAKE TOPPING:
- 125 g cream cheese, room temperature
- 1/4 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
Preheat the oven to 180 C (350 F). Butter and line a 20 x 20 cm (8 x 8 inch) pan.
BROWNIE LAYER: In a large bowl, combine melted butter with sugar, vinegar, vanilla extract and salt. Whisk in the eggs. Gently fold in the flour and cocoa. Pour the mixture into the prepared pan, reserving 1/4 of a cup of this batter for the swirling effect.
In a small bowl, mix cream cheese, sugar, egg and vanilla. Spread this mixture over the top of the brownie batter. Randomly drop teaspoons of the reserved brownie batter on top of the cream cheese layer. Using the tip of a knife, swirl through the white layer to create a swirl effect.
Place in the preheated oven for 30-40 minutes. Allow brownies to cool completely before cutting.