Name: Marble Chocolate-Cheesecake Brownies
Yield: Makes 16 brownies
Ingredients: ¼ cup (50 g) granulated sugar; ½ teaspoon baking powder; 1 pound (455 g) cream cheese, at room temperature; 2 teaspoons fresh lemon juice; 2½ teaspoons pure vanilla extract; 3 large eggs; ⅛ teaspoon kosher salt; ½ teaspoon plus a pinch of kosher salt; ½ cup (1 stick/113 g) unsalted butter, plus more for the pan; ½ cup (110 g) packed light brown sugar; 2 egg yolks; ½ cup (84 g) semisweet chocolate chips; ½ cup (100 g) granulated sugar

Preparation info

Makes
16
brownies

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

These brownies are a favorite among my clientele in Austin. The richness of the chocolate marries perfectly with the tangy cream cheese. For best results, I like to pipe the cream cheese over the chocolate for the perfect marbling effect, but using the back of a knife to swirl works just as well.

Ingredients

For the Brownie Batter

¾ cup (82 g) Cookie Jar Blend
½ teaspoon plus

Method

Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) square pan or a 9-by-13-inch (23-by-33-cm) jelly-roll pan with enough foil to give it a 1-inch (2.5 cm) overhang and then lightly grease the foil with butter or non-stick spray.

Make the brow

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For the Brownie Batter

Method

Make the brow

Part of