Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
8 ounces cream cheese softened
Add in the sugar and beat until combined.
1/2 cup granulated sugar
Beat in the egg and vanilla extract until smooth.
1 egg,½ teaspoon vanilla extract
Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a thin layer with an offset spatula.
Drizzle or spoon the remaining brownie batter over the top.
Bake for 30 to 35 minutes or until an inserted toothpick comes out with a few moist crumbs. (Watch the brownies closely after 30 minutes. Don’t rely on the time so much as the inserted toothpick.)
Let cool completely in pan. Use the parchment paper overhang to pull the brownies out and cut into squares.
Store in an airtight container in the refrigerator.
Notes
Using a box mix? No problem. Just prepare the brownie batter as directed on the box and proceed with the recipe starting with the cheesecake layer and bake as directed.
Nutrition
Calories: 377kcal | Carbohydrates: 39g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 159mg | Potassium: 273mg | Fiber: 2g | Sugar: 28g | Vitamin A: 390IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 1.7mg
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