Name: Cheesecake Brownies
Yield: 4 servings
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

Servings: 4 persons

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

1
Preheat oven to 350u00b0. 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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cheesecake Brownies

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