What you will need:
For the brownies:
Double my Brownie recipe
For cheesecake filling:
2 8oz packages (brick style) cream cheese, room temperature
½ cup sugar
1 egg
½ tbsp vanilla bean paste (or vanilla extract)
2 tbsp flour
Directions:
Preheat the oven to 350°F and line a 9x13 pan with parchment.
Cheesecake filling- Beat cream cheese with sugar until smooth. Add vanilla and scrape down the sides.
Add in flour and egg and beat until smooth.
For brownies- follow directions in brownie recipe for combining ingredients.
Spread ⅔ of the brownie batter into your parchment lined 9x13 pan.
Dollop the cheesecake filling over the brownie
and then dollop the remaining brownie batter.
With a knife, swirl the two batters together.
Bake for 25 min or until center is set and
doesn't jiggle.
Cool on the counter, and then refrigerate for at least a few hours before slicing.
Enjoy!
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