Great Edibles Recipes: Cheesecake Swirl Brownies

If you’ve never experienced cream cheese swirled into brownies before, prepare for your dessert palate to have its mind blown! Cheesecake swirl brownies are arguably the perfect pairing of smooth, delectable cheesecake and rich, chocolate-y brownies. This medicated recipe features home-made brownies made with semi-sweet chocolate, crowned with cheesecake batter, and then swirled together into a marbleized dessert fit for the divine.

Serves 10-12

Here’s What You Need:

• 4 ounces cream cheese
• 1 cup + 2 tablespoons sugar (divided)
• 2½ teaspoons organic pure vanilla extract (divided)
• 1 large egg yolk (room-temperature)
• ¾ cup whole wheat pastry flour
• ½ cup unsweetened cocoa powder
• ¾ teaspoon baking powder
• ½ teaspoon fine sea salt
• ¼ cup cannabis-infused extra virgin coconut oil (melted)
• 6 ounces of semi-sweet chocolate (chopped, or chips)
• ½ cup buttermilk
• ½ cup unsweetened apple sauce
• 1 large egg white (room-temperature)
• 1 large egg (room-temperature)
• Nonstick cooking spray
• Optional garnishes: whipped cream, a scoop of ice cream, a drizzle of chocolate or caramel syrup, a dusting of powdered sugar, etc.

How to Make Cheese Cake Swirl Brownies

To begin, preheat your oven to 325 degrees Fahrenheit.

Next, prep an 8″ cooking dish with some nonstick cooking spray.

In a large bowl, beat the cream cheese, 2 tablespoons of sugar and ½ teaspoon of pure vanilla extract with a standing mixer or an electric hand-held mixer until smooth and creamy.

Then, add the room-temperature egg yolk to the cream cheese mixture and mix until well combined. Set the cream cheese mixture to the side for now.

Next, in a medium-size bowl whisk together the flour, cocoa powder, baking powder and sea salt.

Then, in a large skillet over medium-heat, add the cannabis-infused extra virgin coconut oil and the chopped chocolate (or chocolate chips). Continue to stir the two ingredients together until everything is fully melted.

Once melted, whisk in the remaining 1 cup of sugar, and stir until the sugar has dissolved.

After, add in the buttermilk, applesauce, and remaining 2 teaspoons of pure vanilla extract, whisking to combine and then removing the skillet from the heat. Allow the skillet to cool for up to 5 minutes before proceeding.

Once the skillet is off of the heat and has cooled a bit, proceed to add in both the room-temperature egg white and 1 whole egg, whisking constantly as you go to prevent the eggs from scrambling.

Finally, slowly add the dry goods to the skillet containing the chocolate, stirring until the batter is just combined.

Pour the brownie batter into your prepared dish. Shaking and wiggling the dish as it is set firmly on the counter-top will help bubbles escape and will create an even layer of brownies.

Next, using a tablespoon, carefully drop roughly 9 dollops of cream cheese mixture on top of the surface of the brownie batter. Draw a sharp knife through the two layers of batter, in a crisscross fashion, in order to achieve that marbleized or swirled look.

Bake the brownies for approximately 40 minutes, or until the top of the brownies are firm to the touch. Make sure you don’t forget to rotate the dish once about halfway through the cooking process for an even end result.

After 40 minutes has passed, carefully remove the brownies from the oven.

Immediately place the entire dish of brownies onto a cooling rack to cool for 1 hour before cutting and plating.

Tip: before cutting the brownies, you may want to spray your knife with some nonstick cooking spray as it will prevent any residual brownie batter from adhering to the knife as you make your cuts.

Serve these brownies with a big glass of hemp milk, or any of your favorite garnishes.

Enjoy!