You know when you’re craving something and no matter what you do, you’re not satisfied until you actually satisfy the craving? That was me with cheesecake brownies. Out of nowhere, I decided that I must have them.
Foolishly, I assumed that I could make a trip to the store where a cheesecake brownie kit would be waiting for me on the shelves of the baking aisle. That was not the case at all. Believe me, I looked and looked and looked.
Once home, I took to Google to search for a simple recipe. I’m not sure why, but every website I went to, felt the need to complicate a recipe which I figured had to be simple. Either that, or the recipe called for a boxed brownie mix – which for some reason, I didn’t pick up.
What I ended up having to do was combine a brownie recipe (with some minor changes) and a cheesecake recipe from two different pages in order to get the recipe that I wanted to make. I mean, do people really waste chocolate chips by using them as the main cocoa source when making brownies?!
- 1 1/2 cups Sugar
- 3/4 cup Flour
- 1/2 cup Cocoa Powder
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 1/2 tsp Vanilla Extract
- 3 Eggs
- 3/4 cup Vegetable Oil
- 8 ounces Cream Cheese, softened
- 1/3 cup Sugar
- 1/2 tsp Vanilla Extract
- 1 Egg
- Preheat the oven to 350 degrees.
- Grease an 8x8 baking dish. I found that butter worked best.
- In a large bowl, combine dry ingredients until mixed.
- Add wet ingredients and mixed until completely combined.
- Pour the batter into the greased baking dish. If desired, reserve approximately 2 tbsp of brownie batter to marble cheesecake.
- In a separate bowl, beat the cream cheese and sugar until combined and smooth.
- Add the vanilla extract and egg. Continue to beat until well incorporated.
- Evenly spread the cream cheese mixture over the brownie batter.
- If desired, thinly swirl remaining brownie batter over cheesecake batter. Use tooth pick to create desired design.
- Bake for approximately 35 minutes, or until a toothpick inserted comes out clean.