Ingredients
Cooking spray
1 large egg
1/3 c. vegetable oil
1/4 c. water
1 (18-oz.) box Ghirardelli Double Chocolate Brownie Mix
8 oz. cream cheese, room temperature
1/3 c. granulated sugar
1 large egg white
1 tbsp. all-purpose flour
1 tsp. pure vanilla extract
Flaky sea salt (optional)
Preparation
Step 1Preheat oven to 325º. Lightly grease a 9"-by-9" baking pan with cooking spray. Line with parchment, leaving a 2" overhang on 2 sides; grease parchment.Step 2In a large bowl, whisk egg, oil, and water until smooth. Add brownie mix and stir until well combined. Pour all but 1/4 c. brownie batter into prepared pan.Step 3In a medium bowl, whisk cream cheese, sugar, egg white, flour, and vanilla until smooth and well combined. Dollop spoonfuls of cream cheese mixture over brownie batter. Spoon a bit of reserved brownie batter in center of each cream cheese dollop. Using tip of a butter knife or skewer, gently swirl brownie and cheesecake batters, creating a marbleized effect.Step 4Bake until a tester inserted into center of brownies comes out with just a few crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack at least 15 minutes or let cool completely. Remove from pan using parchment overhang and cut into squares. Sprinkle with sea salt, if desired.
Don’t get us wrong, we love our homemade brownie recipe. When our lives get extra busy though, we appreciate how saving a few extra steps can motivate us to still get into the kitchen and bake. With a little assistance from Ghirardelli, these fabulous cheesecake-swirled brownies come together in around an hour, using fewer than 10 ingredients. They’re a semi-homemade approach you can return to whenever the cheesecake or brownie craving hits, minus all the effort! Made these? Let us know how it went in the comments below.
