Cheesecake Swirl Brownies

  • 1 pkg. (~20 oz.) brownie mix, prepared according to the package directions
  • 8 oz. cream cheese, softened
  • ¼ c. granulated sugar
  • 1 large egg, room temperature
  • 1 tsp. vanilla extract

Adjust the oven rack to the lower third position. Preheat the oven to 350°F. Spray a 9x13-inch baking pan with baking spray; set aside.

Prepare the brownie mix according to the package directions. Transfer the batter to the prepared pan, smoothing the surface.

To make the cheesecake layer, in a stand mixer with the paddle attachment, add the cream cheese and mix on high speed (setting 10) until smooth, scraping down the sides as needed, 1 minute.

Add the granulated sugar and mix on medium-high speed (setting 8) until combined. Mix in the egg and vanilla extract on medium high speed (setting 8) until combined, scraping down the sides of the bowl as needed.

Add the cheesecake topping over the brownie layer. Use a spatula to smooth the surface evenly.

Use a knife to make deep swirls, creating a marbled pattern throughout.

Bake for 40-50 minutes until a toothpick inserted in the center comes out with just a few moist crumbs attached.

Cool the brownies in the pan on a wire rack until they reach room temperature before cutting into squares. Store in an airtight container in the refrigerator for up to 3 days.

  • Yields: 12-18 servings, depending on how you slice them
  • Preparation Time: 1 hour
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