Gorgeous looking almond cheesecake brownies are perfect for munching with friends or for packing in tiffin boxes. The marbled top with streaks of white and brown make these brownies look very stylish and attractive. The flavor of semisweet chocolate makes these little brownies prefect treats for those who love brownies.
Brownies are suitable for any occasion and can be prepared very easily, even when your guests are coming on short notice. Just arrange a platter of these cheesecake brownies on your table and you will see them vanish in a second.
Preparation Time: 25-30 minutes
Baking Time: 40-45 minutes
1 cup + ½ cup of plain all-purpose flour
1 cup of unsalted butter, at room temperature
1 teaspoon of pure almond extract
2 cups of white granulated sugar
18 oz. of cream cheese, softened
½ cup of dark chocolate cubes
½ teaspoon of salt
6 large eggs, at room temperature
1 teaspoon of baking powder
½ cup of semisweet chocolate cubes
1 tablespoon + 1 teaspoon of pure vanilla extract
1. Preheat your oven by setting a temperature of 350 degrees Fahrenheit. Next, take a 9 by 13 inch baking pan and line it with an aluminium foil. Grease the aluminium foil thoroughly with butter or oil and then set it aside. Now take a microwave safe bowl and tip the butter in that. Add the two types of chocolates to the butter and then cover up the bowl with wax paper. Insert the bowl in microwave to melt the mixture for 2-3 minutes on high. Once all the chocolate and the butter cubes are thoroughly melted, remove the bowl from the microwave and then stir the mixture to combine.
2. Now take a large bowl and pour the melted chocolate mixture in that. Follow that by adding the sugar. Beat the mixture until the sugar is completely incorporated and then add 4 eggs and 2 teaspoons of vanilla extract. Whisk the mixture until the eggs and vanilla extract are nicely mixed. Once done, add the flour, salt and baking powder to the mixture and then beat the batter for 2-3 minutes to combine everything nicely. After that, set aside the bowl and take a small bowl.
3. Tip the cream cheese into the small bowl and then beat it on medium speed with the help of a blender, until smooth. Once that happens, beat-in the remaining sugar gradually while beating the mixture. Follow that by adding the 2 remaining eggs, almond extract and the remaining vanilla extract. Whisk the mixture until everything is well blended and then fetch the greased pan. Spread 1 ½ cups of the prepared batter in the pan and then spoon out the cream cheese mixture in 5-6 large dollops over the chocolate batter.
4. After that, take the remaining chocolate batter and spoon it out in large dollops to the sides of the cream cheese mixture. Now fetch a butter knife and cut through the dollops of cream cheese and chocolate batter to twist and spread the mixture. Try to keep the trails of cream cheese and chocolate batter separate so that you get a marble design. Once done, pop the baking tray into the oven to bake the brownies for 40-45 minutes. Once ready, cool the brownies on a wire rack and then cut it into 4 strips lengthwise and 6 strips crosswise.