@brighteyes847: Cheesecake Brownies – Fudgy, Creamy, Irresistible - COOKING WITH BRIGHT EYES ✨ What Makes These Special? These brownies are super fudgy at the base, with a velvety cream cheese swirl on top. It’s like two desserts in one — and no one’s complaining. 🧈 Ingredients For the Brownie Layer: • 1/2 cup (113 g) unsalted butter • 170 g (6 oz) dark chocolate, chopped • 3/4 cup (150 g) granulated sugar • 2 large eggs • 1 tsp vanilla extract • 1/2 cup (65 g) all-purpose flour • 2 tbsp unsweetened cocoa powder • 1/4 tsp salt For the Cheesecake Swirl: • 200 g (about 7 oz) cream cheese, softened • 1/4 cup (50 g) sugar • 1 egg yolk • 1/2 tsp vanilla extract 🍰 Instructions 1 Preheat oven to 175°C / 350°F. Line an 8x8-inch (20x20 cm) square pan with parchment paper. 2 In a heatproof bowl, melt butter and chocolate together (microwave or double boiler). Stir until smooth. Let cool slightly. 3 Whisk in sugar, then eggs and vanilla. Stir in flour, cocoa powder, and salt until just combined. 4 Pour the brownie batter into the prepared pan, smoothing the top. 5 In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. 6 Spoon dollops of the cheesecake mixture on top of the brownie batter. Use a knife or skewer to swirl gently for a marbled effect. 7 Bake for 28–32 minutes, or until the center is just set and a toothpick comes out with moist crumbs (not wet batter). 8 Cool completely before slicing for clean, layered bars. 💡 Tips • For extra fudgy brownies, slightly underbake and chill before cutting. • Add a handful of chocolate chips to the brownie batter for more texture. • Store in the fridge for up to 5 days — or freeze individually for a sweet emergency.

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Tuesday 20 October 2026 13:24:25 GMT