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Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a bowl, whisk together the melted butter and 1 1/4 cups of sugar until smooth.
- Add in 3 eggs and 1 teaspoon of vanilla extract, whisking until fully combined.
- Sift in the flour, cocoa powder, and salt, and gently fold until the batter is just combined. Set aside.
- In a separate bowl, beat the cream cheese, 1/3 cup of sugar, 1 egg, and 1 teaspoon of vanilla extract until smooth and creamy.
- Spread half of the chocolate batter into the prepared pan.
- Spoon the cream cheese mixture over the chocolate layer, reserving a little for marbling on top.
- Gently pour the remaining chocolate batter over the cream cheese layer, then spoon the reserved cream cheese mixture in dollops on top.
- Use a knife to swirl the layers together, creating a marbled effect.
- Sprinkle the chocolate chips evenly over the top.
- Bake for about 35 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the brownies to cool completely before slicing. Enjoy!
Chef’s Tips
- Use room temperature ingredients for a smoother batter.
- Do not over-swirl the cheesecake mixture; a few gentle swirls will suffice.
- For easy slicing, chill the brownies in the fridge for a couple of hours after cooling.
Nutrition (per serving)
Approximate calories: 350, Protein: 5g, Carbs: 38g, Fat: 20g
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