Cheesecake Swirled Fudge Brownies

Last weekend was my birthday but I was too sick to celebrate. Later in the week, I dreamed of warm brownies topped with ice cream and hot fudge sauce. VIOLA! A dear friend took me out to lunch for a belated celebration and just guess what we had for dessert?? Of course, the most decadent warm brownies topped with vanilla gelato and drizzled with warm fudge AND caramel sauce and sprinkled with pecans! Well, you only have a birthday once a year! The celebration was heavenly!! So, I thought I would share another favorite brownie recipe this week. 

These brownies are double chocolate and swirled with cheesecake rivers. They are truly decadent and worthy of a celebration or just a late night snack. You decide!

The only down side to this recipe is that they really need to be chilled overnight before you eat them! So, plan ahead! 

Cheesecake Swirled Fudge Brownies

2 sticks butter, melted
2 1/4 cups sugar
4 eggs 
1 tablespoon vanilla
1 1/4 cups unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups all-purpose flour
2 cups chocolate chips

8 oz. softened cream cheese
1/3 cup sour cream
1/2 cup sugar
1/2 teaspoon vanilla
1 egg

Grease a 9x13-inch baking pan. Line the pan with aluminum foil strips hanging over each side and the ends of the pan. This makes it easy to lift the brownies out of the pan when ready to serve. Preheat oven to 350º.

Combiner butter, sugar, eggs, and vanilla, stirring until smooth. Mix together the cocoa powder, salt, baking powder, and flour and add to the butter sugar mixture. Stir until combined. Stir in the chocolate chips. Pour the batter into the prepared pan.

 Combine cream cheese, sour cream, sugar, vanilla, and egg. Stir until well mixed.

Make long trenches in the batter with the end of a wooden spoon.  Fill the trenches with cream cheese mixture. With a knife cut rows through the batter across the trenches.

Bake for 30 minutes. Cool in pan 15 minutes; refrigerate several hours or overnight before serving.