Cheesecake Brownies

Name: Cheesecake Brownies
Ingredients: Brownie layer:; 5 tablespoons unsalted butter; 1/4 cup semisweet chocolate chips; 1 cup all-purpose flour; 1/3 cup unsweetened cocoa; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs, lightly beaten; 1 1/4 cups sugar; 1 teaspoon instant espresso granules dissolved in 1 tablespoon water; 1/2 teaspoon vanilla extract; Cheesecake swirl:; 1 (8-ounce) package 1/3-less-fat cream cheese, at room temperature; 1/2 cup sugar; 1 large egg white, lightly beaten

15 ingredients

5 steps

Ingredients

Brownie layer:
5 tablespoons unsalted butter
1/4 cup semisweet chocolate chips
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/4 cups sugar
1 teaspoon instant espresso granules dissolved in 1 tablespoon water
1/2 teaspoon vanilla extract
Cheesecake swirl:
1 (8-ounce) package 1/3-less-fat cream cheese, at room temperature
1/2 cup sugar
1 large egg white, lightly beaten

Directions

1

Preheat oven to 350°. Coat a 9- x 13-inch baking dish with cooking spray.
2

For brownie layer, combine butter and chocolate chips in a microwave-safe bowl; microwave until nearly melted. Stir.
3

Combine next 4 ingredients (through salt) in a bowl. In a separate bowl, whisk eggs, sugar, espresso mixture, and vanilla. Add chocolate mixture; stir until smooth. Add to dry ingredients; stir. Pour into prepared pan; smooth into even layer.
4

For cheesecake swirl, beat cream cheese, sugar, and egg white with an electric mixer at medium-high speed. Drop by spoonfuls onto brownie layer. Draw tip of a butter knife through brownie layer to swirl.
5

Bake 30 minutes or until a wooden pick comes out slightly damp. Cool in pan. Cut into squares.