Ingredients
Equipment
Method
- Make the Cheesecake Filling
- Preheat the oven to 350°F (175°C). Line a 9-inch (23 cm) square pan with parchment paper, leaving an overhang on two sides.
- In a medium bowl, beat the cream cheese and 1/3 cup (65 g) sugar until smooth. Beat in the egg, 1 tablespoon (8 g) flour, and 1 teaspoon vanilla until creamy, and set aside.
- Make the Brownie Batter
- In a large bowl, whisk the melted butter and 1 cup (200 g) sugar until combined. Whisk in the eggs one at a time, then the vanilla and black food coloring, until smooth and glossy.
- Sift the flour, cocoa, baking powder, and salt over the batter and fold until just combined. Stir in the chocolate chips. Spread 3/4 of the batter in the pan in an even layer.
- Swirl and Bake
- Pour the cheesecake mixture over the brownie layer and spread it gently. Drop spoonfuls of the remaining brownie batter over the top. Drag a butter knife or skewer through both layers in a figure-eight or zigzag pattern to create swirls. Do not overmix.
- Bake for 32 to 36 minutes, until the edges are set and the center has only a slight jiggle. A toothpick inserted into the brownie part should come out with a few moist crumbs. Cool in the pan on a wire rack for 1 hour.
- Refrigerate for at least 2 hours, until fully chilled and firm.
- Drizzle and Serve
- Melt the white chocolate chips with the coconut oil in 15-second microwave bursts, stirring until smooth. Stir in the orange food coloring. Transfer to a small piping bag, snip off a tiny tip, and drizzle over the chilled brownies in zigzags or a spiderweb pattern. Let set for 10 minutes. Lift out with the parchment and cut into 16 squares with a sharp knife, wiping the blade between cuts.
Notes
Black cocoa: Black cocoa gives a very dark color and Oreo-like flavor. If you use regular Dutch cocoa, the brownies will be dark brown, and the black gel will help deepen the color.
Room temperature: Use room temperature cream cheese and eggs for a smooth filling with no lumps.
Swirling: Keep the swirls shallow. Too much stirring blends the layers and loses the marbled effect.
Doneness: The cheesecake layer should be set at the edges with a slight wobble in the middle. It finishes setting as the brownies chill.
Clean cuts: Chill thoroughly, and use a sharp knife dipped in hot water and wiped dry between cuts.
Orange color: Use gel coloring for bright orange without thinning the chocolate. Add more oil, 1/4 teaspoon at a time, if the drizzle is too thick.
Allergies: This recipe contains wheat, eggs, dairy, and soy.
Storage: Store covered in the refrigerator for up to 5 days. Serve cold or at room temperature. Freeze undrizzled brownies for up to 2 months. Nutrition (per brownie) Calories 265 kcal Carbohydrates 30 g Protein 4 g Fat 15 g Saturated fat 9 g Cholesterol 65 mg Sodium 115 mg Potassium 150 mg Fiber 2 g Sugar 24 g
Room temperature: Use room temperature cream cheese and eggs for a smooth filling with no lumps.
Swirling: Keep the swirls shallow. Too much stirring blends the layers and loses the marbled effect.
Doneness: The cheesecake layer should be set at the edges with a slight wobble in the middle. It finishes setting as the brownies chill.
Clean cuts: Chill thoroughly, and use a sharp knife dipped in hot water and wiped dry between cuts.
Orange color: Use gel coloring for bright orange without thinning the chocolate. Add more oil, 1/4 teaspoon at a time, if the drizzle is too thick.
Allergies: This recipe contains wheat, eggs, dairy, and soy.
Storage: Store covered in the refrigerator for up to 5 days. Serve cold or at room temperature. Freeze undrizzled brownies for up to 2 months. Nutrition (per brownie) Calories 265 kcal Carbohydrates 30 g Protein 4 g Fat 15 g Saturated fat 9 g Cholesterol 65 mg Sodium 115 mg Potassium 150 mg Fiber 2 g Sugar 24 g