Ingredients
Equipment
Method
Directions:
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a mixing bowl, beat the cream cheese and 1/3 cup granulated sugar using an electric mixer until smooth and creamy. Add in the large egg and 1 teaspoon vanilla extract, mixing until fully incorporated. Set aside.
- In a large saucepan, melt the unsalted butter over medium heat. Once melted, remove from heat and stir in the 2 1/4 cups granulated sugar, 1 1/4 cups Dutch-process cocoa, 1 teaspoon baking powder, 1 teaspoon salt, and 1 tablespoon vanilla extract until well combined. Allow the mixture to cool slightly.
- Once the mixture is cool, whisk in the 4 large eggs, one at a time, ensuring each is fully incorporated. Gently fold in the 1 1/2 cups all-purpose flour and 1 cup chocolate chips until just combined.
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly. Next, dollop the cheesecake mixture over the brownie layer, using a spatula to spread it evenly. Finally, pour the remaining brownie batter on top, ensuring it covers the cheesecake layer. Gently swirl with a knife to create a marbled effect.
- Evenly distribute the halved LINDOR Fudge Swirl Milk Chocolate Truffles on top of the brownie batter, pressing them down slightly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want these brownies to remain fudgy!
- Allow the brownies to cool in the pan for at least 15 minutes before lifting them out using the parchment overhang. Transfer to a wire rack to cool completely, then slice into squares and enjoy!
Notes
- These brownies can be made ahead of time and stored in an airtight container for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Feel free to experiment with different flavors of chocolate truffles for a unique twist!