September 2016: Cheesecake Fudge Swirl Brownies

A few years ago, I started collecting recipes. I’m kinda a “foodie”– and I like making art in the kitchen– especially when it tastes delicious!


So when I go “Visiting Teaching” (a program where the women of the church go and visit each other to ensure the women and families in the congregation are provided for, well and happy), I include a recipe, and sometimes a plate with the recipe to be shared! The September Visiting Teaching message and printable recipe card is here:¬†September 2016 VT Postcard Printable


img_20160911_145735119I created this recipe for my youngest daughter- she likes milk chocolate, but not too much. She likes a vanilla swirl and is a fan of cheesecake. So I combined her two loves with some trial and error, and made this recipe. It’s been her favorite brownie recipe since!





Cheesecake Fudge Swirl Brownies


  • 2oz / 15 grams cooking chocolate
  • 3 Tablespoons butter


  • 1 (3 ounce) / 175g package cream cheese, softened
  • 2 Tablespoons butter
  • 1/4 cup, plus 1 Tablespoon caster sugar
  • 1 tablespoon all-purpose flour
  • 1 egg
  • 1/2 teaspoon vanilla extract


  • 2 eggs
  • 3 Tablespoons butter
  • 3/4 cup honey (or fine white¬†sugar)
  • 6 tablespoons cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips

Melt chocolate with 3 tablespoons of the butter in a microwave. Stir constantly until smooth. Set aside to cool.

Cream 2 tablespoons butter with cream cheese until smooth. Gradually add 1/4 cup sugar. Cream until light and fluffy. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

Beat 2 eggs until light and fluffy, then beat in 3 tablespoons butter. Gradually add 3/4 cup sugar and continue beating until thickened. Stir in cocoa powder, baking powder, salt and 1/2 cup flour. Add the cooled chocolate mixture, then stir in white chocolate chips and vanilla.

Spread a bit more than half of the chocolate batter into an 8×8 inch greased baking pan. Spread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. Swirl through batter layers with a knife and/or spatula for a marbled look.

Bake in a preheated 350 degrees F (175 degrees C) oven for 20 35 to 40 minutes. (keep an eye on this– if the cream cheese begins to brown, then cover the dish with foil for the last 10 minutes of baking.)



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