Cheesecake-Swirled Ghirardelli Brownies

 


Cheesecake-Swirled Ghirardelli Brownies

Ingredients

Cooking spray

1 large egg

1/3 c. vegetable oil

1/4 c. water

1 (18-oz.) box Ghirardelli Double Chocolate Brownie Mix

8 oz. cream cheese, room temperature

1/3 c. granulated sugar

1 large egg white

1 tbsp. all-purpose flour

1 tsp. pure vanilla extract

Flaky sea salt (optional)

Directions

Step 1 Preheat oven to 325º. Lightly grease a 9"-by-9" baking pan with cooking spray. Line with parchment, leaving a 2" overhang on 2 sides; grease parchment.

Step 2 In a large bowl, whisk egg, oil, and water until smooth. Add brownie mix and stir until well combined. Pour all but 1/4 c. brownie batter into prepared pan.

Step 3 In a medium bowl, whisk cream cheese, sugar, egg white, flour, and vanilla until smooth and well combined. Dollop spoonfuls of cream cheese mixture over brownie batter. Spoon a bit of reserved brownie batter in center of each cream cheese dollop. Using tip of a butter knife or skewer, gently swirl brownie and cheesecake batters, creating a marbleized effect.

Step 4 Bake until a tester inserted into center of brownies comes out with just a few crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack at least 15 minutes or let cool completely. Remove from pan using parchment overhang and cut into squares. Sprinkle with sea salt, if desired.

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