These are hands down my favorite brownies of all time, and quite possibly my favorite dessert of all time. They require a little patience, as they’re really best the next day. But I promise it is totally worth it! The mud bean brownie recipe is here. Here is a video of the brownie swirling in fast motion! It usually takes me about 2 minutes, not 13 seconds… gotta savor the moment.
Cheesecake Brownies
Servings: 1 8×8″ pan
Ingredients
Brownie part:
- 1 recipe mud bean brownies!
Cheesecake part:
- 4 oz cream cheese
- ¾ cup Greek yogurt
- 1 egg
- 100 grams granulated sugar
- Dash vanilla
- (optional) food coloring
Instructions
- Take the 4 eggs, butter, cream cheese, and yogurt out of the fridge at least 15 minutes before you start so they can warm up a bit. Preheat oven to 350˚F. Butter a 8×8″ brownie pan.
Brownie part:
- Make the mud bean brownie batter and pour half of it into the pan.
Cheesecake part:
- Beat together all the ingredients. Optional to add food coloring for some spunk!
- Spread on top of the brownie batter in pan.
Combining:
- Add the remaining brownie batter on top of the cheesecake layer in blobs. Use an offset spatula or knife to make patterns on the surface.
- Bake at 350˚F for 35-40 minutes, until top is cracked and slightly browned. Let cool completely before cutting–this is super important! Also really good with a dollop of whipped cream on top.