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.