Cream Cheese Swirl Brownies

IMG_0639 (550x367)

When my sister Elina, and I were teenagers and still lived under our parents’ roof, our usual arrangement was that I would cook dinner and she would make dessert. Of course, we switched it up once in a while, but that’s what both of us preferred. Working side by side in the kitchen, it was fun trying out new recipes or cooking up our family’s favorites. Sharing the kitchen made the task much more pleasant. It always seemed like a good deal to work for one and get the other free, dinner or dessert.

The Cream Cheese Swirl Brownies was probably the treat the we (I mean Elina) made most often. Mom subscribed to Taste of Home magazine then, and every time a new issue would come in, we girls would pour over it, looking for new goodies to try. This has been in our family for more than 10 years and it’s hard for me to believe I haven’t shared the recipe with you yet. What could be more perfect than a brownie and cheesecake in one – creamy, chocolaty and luscious?

If you have children, let them be in charge of dinner once in a while. There is something so satisfying when the whole family is enjoying your creation and praising you. They will learn the value of hard work and teamwork while expressing their creativity. It’s also a great way to teach them to make decisions, be responsible and build up their self esteem too.

Brownies:

1 1/2 sticks butter, softened

1 1/2 cups sugar

2 whole eggs, room temperature

2 egg whites

2 teaspoons vanilla

1/4 teaspoon salt

1 cup flour

1/2 cup baking cocoa

Cheesecake Filling: 

2 (8 oz. each) packages cream cheese, softened

1/2 cup sugar

2 egg whites

1 teaspoon vanilla

Preheat the oven to 350 degrees. Spray a 9 x 13 inch rimmed baking pan with baking spray.

In a standing mixer with a paddle attachment, cream the butter and sugar until light and fluffy, 3-5 minutes. IMG_0512 (550x367) Add the whole eggs, egg whites and vanilla. Mix to combine. IMG_0519 (550x367) IMG_0523 (550x367) Sift the flour, baking cocoa and salt into the batter and mix to combine, just until the batter comes together. IMG_0530 (550x367) IMG_0535 (550x367) IMG_0537 (550x367) Spread the brownie batter evenly into the prepared baking pan. IMG_0546 (550x362) In another bowl, using the standing mixer again with a paddle attachment, mix the cream cheese and sugar until evenly combined. Add the egg whites and vanilla. Mix to combine. IMG_0551 (550x367) Drop the cheesecake filling by rounded spoonfuls on top of the brownie batter. IMG_0554 (550x364) Use a butter knife to swirl the cheesecake filling throughout the brownie batter. IMG_0561 (550x367) Bake in a preheated oven for 35-40 minutes. IMG_0568 (550x366) IMG_0639 (550x367)

Cream Cheese Swirl Brownies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 36 bars
Ingredients
Brownies:
  • 1½ sticks butter, softened
  • 1½ cups sugar
  • 2 whole eggs, room temperature
  • 2 egg whites
  • 2 teaspoons vanilla
  • ¼ teaspoon salt
  • 1 cup flour
  • ½ cup baking cocoa
Cheesecake Filling:
  • 2 (8 oz. each) packages cream cheese, softened
  • ½ cup sugar
  • 2 egg whites
  • 1 teaspoon vanilla
Instructions
  1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch rimmed baking pan with baking spray.
  2. In a standing mixer with a paddle attachment, cream the butter and sugar until light and fluffy, 3-5 minutes.
  3. Add the eggs, egg whites and vanilla. Mix to combine.
  4. Sift the flour, baking cocoa and salt into the batter and mix to combine, just until the batter comes together.
  5. Spread the brownie batter evenly into the prepared baking pan.
  6. In another bowl, using the standing mixer again with a paddle attachment, mix the cream cheese and sugar until evenly combined.
  7. Add the egg whites and vanilla. Mix to combine.
  8. Drop the cheesecake filling by rounded spoonfuls on top of the brownie batter.
  9. Use a butter knife to swirl the cheesecake filling throughout the brownie batter.
  10. Bake in a preheated oven for 35-40 minutes.

 
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Comments

  1. Anna says

    So I tried these today! Well, I made brownies from the box but in 8x8in pan they were too thick, then covered with cream cheese spread the middle did not cook through at all! Need to do them much thinner next time!
    It’s a great idea though

    happymedley.blogspot.com

  2. Esther says

    Oh my goodness these look so good. I can not wait to try them. My husband and kids are big fans of brownies. :)
    Thanks for sharing the recipe.

  3. Oksana K says

    Saw these today, and knew right away that I have to do these tonight! My first time making brownies, and they came out absolutely amazing! Thanks Olichka! Everyone loved those beauties! :-D

  4. Linchara says

    These are totally amazing! Followed the recipe exactly and got perfect results! Thank you Olga for sharing all these wonderful recipes! You never disappoint!

  5. Maya says

    I went with the smaller size and with 8*8 pan. I figured i didn’t have a proper mixer and had to do it in a blender. I guess my mistake was the timing. I left it for 30 min. The topping turned out golden and like cheese cake. and too much butter although i sude twice less of everything. Still good though))

    • says

      Maya,
      By using the blender, you didn’t get the right texture for the brownies, since you need to cream the butter and sugar. It would be very different if you used the blender. I would recommend using a mixer next time. Also, if you used the 8×8 inch pan, did you halve the recipe?

  6. Maya says

    Privet Olga,
    yes, i used only half of everything. I didn’t have the right mixer so had no choice. Maybe because of that the butter started to separate while baking. And probably i left it too long in the oven.

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