Ingredients for Blue Ribbon Cheese Cake Brownies
- 8 ounces (225g) cream cheese, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups (350g) granulated sugar
- 1 cup (125g) all-purpose flour + 1 tablespoon all-purpose flour for cheesecake topping
- Milk Chocolate Chips
- 2 tablespoons olive oil
- 1/2 cup (113g) unsalted butter, softened
- Dark Brown Sugar
- Eggs
- 1/4 teaspoon salt
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How to Make Blue Ribbon Cheese Cake Brownies
- **Cheesecake Topping:**
- In a medium bowl, combine 8 ounces (225g) cream cheese, softened; 1/4 cup (50g) granulated sugar; 1 large egg; 1 teaspoon vanilla extract; and 1 tablespoon all-purpose flour. Mix until smooth and creamy.
- **Brownie Base:**
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a microwave-safe bowl, melt 1 cup (200g) semi-sweet chocolate chips with 2 tablespoons olive oil in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- In a large bowl, cream together 1/2 cup (113g) unsalted butter, softened, and 1 1/2 cups (300g) granulated sugar until light and fluffy.
- Beat in the melted chocolate until well combined.
- Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the brownie batter into the prepared pan and spread evenly.
- Dollop spoonfuls of the cheesecake topping over the brownie batter.
- Using a knife or toothpick, gently swirl the cheesecake batter into the brownie batter, creating a marbled effect. Don't overmix.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let cool completely before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
62g
Fat
50g
Carbs
7g
