We wanted a treat for Valentines and I couldn’t decide between making brownies or cheesecake. So I didn’t decide, I made these delicious marbled cheesecake brownies. I think it’s really important to have a healthy view on eating. That’s why I don’t see the point of denying myself a delicious treat once in a while
Pro-tip: If you’ve already decided to make brownies and/or cheesecake today head to your fridge and pull out the cream cheese, sour cream, and eggs. You’re going to need all of them room temperature before you can get started.
However, I always try to make my own treats with whole, good quality ingredients. “Skinny” doesn’t necessarily mean healthier. In fact, fat is necessary for brain growth and more. I will note that these are not going to hit the spot if you’re craving something super sweet. These marbled cheesecake brownies are dark chocolate with refreshing not-too-sweet swirl.
I used a kitchen scale to weigh my ingredients which made it super simple but I include the measurements as well. I put off getting a kitchen scale for a while and I can’t believe that I did. If you don’t have one yet but you do baking or cooking on a regular basis, it’s worth it to get one.
It’s also important to use the correct measuring technique for flours, cocoa powder, and other dry ingredients. You simply scoop spoonfuls of the dry ingredient into measuring cup and then lightly scrape across the top to even it out. If you don’t you could end up with a lot more ingredient than expected and it will definitely change the taste and texture.
This recipe is actually quite simple to make but it does require some waiting. But, you are well rewarded if you have a little patience to allow these brownies to cool. Enjoy!
Marbled Cheesecake Dark Chocolate Brownies
- ½ cup (64g) cream cheese, room temperature
- ½ cup (64g) sour cream
- ¼ cup (34g) sugar (coconut, raw, etc.)
- 1 tsp vanilla extract
- ¾ cup (90g) white whole wheat flour
- ¾ cup (60g) unsweetened cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ⅓ cup (80g) plain sour cream
- ½ cup (120mL) pure maple syrup
- Preheat oven to 300°F and prepare a 8-inch square baking pan by spraying it with cooking spray.
- Prepare brownies by whisking together dry ingredients; flour, cocoa, baking powder, and salt.
- In a separate bowl whisk together eggs, butter, and vanilla. Mix in the sour cream until no lumps are visible and then stir in maple syrup.
- Mix dry ingredients into wet ingredients until just incorporated together.
- Prepare cheesecake swirl by mixing cream cheese and sour cream until smooth. Add and mix in maple syrup and vanilla.
- Pour brownie mixture into prepared pan. Pour cheesecake on top and swirl together with the tip of a knife.
- Bake for 18-20 minutes. Higher altitudes need less time compared to lower altitudes.
- Remove from oven and allow to cool down to room temperature, about one hour. Place in fridge and let cool for six hour.
- Slice, top with strawberries and whipped cream if desired, and serve.
And now I may need to go bake these again. I’m pretty sure I ate 90% of this batch myself. Let me know if you like them.
If I haven’t sold you on this recipe maybe check out this Smith Island cake by Fort Birthday