Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup high-quality unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Red and green festive sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or non-stick spray. Line the bottom and sides with parchment paper, leaving an overhang on two sides. This “sling” makes it easy to lift the brownies out once they are cooled. Ensure your cream cheese and eggs are at room temperature to prevent lumps in your cheesecake mixture.
- In a large mixing bowl, combine the melted butter and 1 cup of sugar. Whisk in the two eggs and 1 teaspoon of vanilla until the mixture is smooth and glossy. Sift in the cocoa powder, flour, salt, and baking powder. Fold the dry ingredients into the wet ingredients using a spatula just until combined. Do not overmix, as this can make the brownies tough. Spread about 3/4 of this batter into the prepared baking pan.
- In a separate medium bowl, beat the softened cream cheese and 1/4 cup sugar until smooth and airy. Add one egg and 1/2 teaspoon of vanilla, beating until just incorporated. Drop spoonfuls of the cheesecake mixture over the brownie batter in the pan. Dollop the remaining brownie batter in the gaps. Use a knife or a skewer to gently swirl the two batters together, creating a beautiful marbled holiday pattern.
- Place the pan in the center rack of the oven. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The cheesecake should be set but still slightly jiggly in the very center. Remove from the oven and let the brownies cool completely in the pan on a wire rack. For the best “fudgy” texture, refrigerate for at least 2 hours before slicing into 16 squares.
- Cook Time: 60 minutes