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Decadant fudgy brownies with a swirl of rich white chocolate cheesecake.
Brownies are the first thing I ever learned to bake. My mom’s brownie recipe was also the first recipe I ever memorized, and while I’ve made other brownie recipes, I always go back to the same one. I’ve probably made them at least once a month since I was 15 or 16 years old. They’ve always been something that seemed to take minimal effort after a long day of work or school, but maybe a little too easy to bring as a dessert to a party. This version is based on the same recipe, but is fancied up by adding a marbled layer of white chocolate cheesecake.

Posted by Tiffany L. Published See Tiffany L.'s 7 projects »

  • Step 1

    Make the Brownie Layer: Preheat the oven to 350° F (180° C.) Prepare a 9 x 13 inch (~33 x 23 cm) baking pan with parchment paper.

  • Step 2

    Add the sugar and salt to a large mixing bowl and stir with a spoon. Melt the butter and add it with the liqueur into the sugar and stir until the mixture is well combined.

  • Step 3

    Add the eggs one at a time, stirring until each one is fully incorporated. Add 1/2 cup flour, then the milk, then the remainder of the flour, stirring after each addition only until the mixture is just combined.

  • Step 4

    Pour the brownie batter into the prepared baking pan and set aside. You can also reserve some of the batter to layer on top of the cheesecake.

  • Step 5

    Make the Cheesecake Layer: Using a stand or hand mixer, whip the cream cheese until it is fluffy, 1-2 minutes on high. Melt the chocolate using either a double boiler or a microwave. If using a microwave with high wattage, cook only 10-15 seconds at a time, stirring in between, until the chocolate is just melted.

  • Step 6

    After the chocolate has cooled a little, add it to the cream cheese and mix until it is fully combined and fluffy, 2-3 minutes. Add the eggs one at a time, mixing until each one is fully combined.

  • Step 7

    Spoon the cheesecake batter over the brownie layer. Then, using a table knife, dip down through the batter and swirl upwards, like using a rowing oar. This should create a swirl pattern. Alternatively, you can layer reserved brownie batter on top of the cheesecake and then use a knife or toothpick to create swirls.

  • Step 8

    Cover with pan with aluminum foil. Bake at 350° F (180° C) for 60-70 minutes, until a chopstick or toothpick inserted in the center comes out mostly clean.

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