Cheesecake Brownies

My husband love, love, loves Cheesecake. Over the years, I've tinkered with lots of different takes for him... Peanut Butter Cheesecake, Basque Cheesecake, and Cookies & Cream Cheesecake Cupcakes. Hell, I've even stuffed Cheesecake into Waffles. All delightful for one reason or another. This Father's Day, I was looking for something supremely simply yet still indulgent as a little celebratory treat for my dear husband.

So I turned to a box of Ghirardelli (gluten-free) brownie mix, grabbed a block of cream cheese and went to town!

Yes, I've made brownies from scratch. But I often struggle to find brownie recipes that surpass a good quality box mix. And these days, with my ever-growing to-do list and exceeding lack of energy, I'm giving myself (and you) all kinds of permission to use a little store-bought help!

I love this recipe in particular because it's to the point and off-the-charts delicious. Make some brownies, make some cheesecake, and swirl it together. Plus, the stunning swoops and swirls leave your guests thinking you spent hours making dessert.

And if you're anything like me, you probably have most, if not all ingredients already in your pantry and fridge. So what exactly are you waiting for?

Cheesecake Brownies

Ingredients

·       1 box brownie mix plus all necessary ingredients

·       8oz cream cheese, softened

·       1/3 cup sugar

·       1 egg

·       1 tsp vanilla extract

Preheat oven to 350F.

Line an 8x8in pan with parchment paper; leave a 2in overhang of parchment for easily lift bars from the pan. Lightly coat the parchment with non-stick spray.

Prepare the brownie mix per package instructions.

In a medium bowl, cream together the cream cheese, sugar, egg and vanilla using a hand mixer. Beat together until smooth.

Pour all but 1/3 cup of the brownie batter into the prepared pan. Spread evenly into the pan. Spoon the cheesecake mixture evenly over the brownie batter. Artfully dollop the remaining brownie batter over the cheesecake. Drag a butter knife across the top of the brownies in lines to swirl the colors.

Bake for about 60 minutes until the center is set and the cheesecake is just golden brown.

Allow the brownies to cool in the pan for about 1 hour. Lift the brownies out of the pan using the parchment sling and cut into 16 equal squares.

Makes 16 brownies

Gluten Free Friendly!

Ghirardelli makes a really fabulous gluten free brownie mix!