White Chocolate Cheesecake Brownies

The other day I posted about our White Chocolate Cherry Cheesecake and how I used the leftover cheesecake batter to make some cheesecake brownies. Well, I’m pretty sure these brownies are illegal in many countries…or they should be. 
It was shortly after these brownies that I noticed my pants were a little snug. I would undo the top button or change back into my yoga pants and make excuses… But the reality is, I ate half of these brownies. I did not go to the gym. And I only felt a little bit bad because they were so good.
White Chocolate Cheesecake Brownies

6 tablespoons margarine
4 ounces semi-sweet chocolate, chopped
2/3 cup sugar
2 large eggs
1/2 cup flour
3 tablespoons cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chocolate chips
Leftover white chocolate cheesecake batter (or follow directions for cheesecake topping)
Spray 9″ square pan with cooking spray. Preheat oven to 350°F.
Melt margarine and chocolate in a medium bowl at 30 second intervals, until completely melted. Beat in sugar and then eggs, one at a time. Mix in flour, cocoa powder, and salt. Stir in vanilla and chocolate chips. Pour into prepared pan and spread to even it out. 
Drop dollops of cheesecake batter onto the top of the brownie batter. Using a dull knife, swirl the cheesecake mixture. Bake for 35 minutes, or until the batter in the center feels just set. Cool and cut into 16 squares. 
Recipe adapted from Momma Hen’s Kitchen.
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3 Responses to White Chocolate Cheesecake Brownies

  1. Aron says:

    death by brownies

  2. Jennifer says:

    GREAT brownies!!! I made Dorie Greenspan's brownie infused cheesecake last year and it was a great combo.

  3. Joanne says:

    So basically…I should make these but only if I know I'm going to have multiple guys over with the metabolisms of wild bulls to help me eat some of them. They look amazing.

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