Cheesecake Swirl Brownie

Directions

Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper. Light grease and set aside.

Cheesecake: In the bowl of a stand mixer fitted with a paddle attachment, whip cream cheese until smooth. Scrape down bowl as needed. Add sugar, flour, and espresso powder. Mix until incorporated. Then add vanilla and heavy cream. Add eggs and mix until combined. Set aside.

Brownies: In a medium bowl, whisk together cocoa powder, salt, baking powder, baking soda and espresso powder. Set aside.

In a large sauce pot, melt butter over medium heat. Once melted, add sugar. Continue to heat and mix until mixture is shiny. Remove sauce pot from heat.

Add dry mixture into pot. Stir to combine. Add eggs and whisk to combine. Add flour and fold to combine until mixture is smooth. Add chocolate chip and mix until incorporated.

Take about half of chocolate brownie mixture and transfer to prepared baking pan. Spread into an even layer.

Top with cheesecake layer. Spread into an even layer.

Dollop remaining chocolate brownie mixture on to top of cheesecake layer.

Using a mini offset spatula or a knife, swirl together the top brownie layer and cheesecake layer.

Bake for 40-50 minutes until center of brownies are no longer jiggly and the edges have slightly pulled away from the pan. Do not over bake the brownies, as they will dry out. Let brownies cool to room temperature before slicing.