Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting. This will ensure your brownies come out cleanly.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.1 cup unsalted butter, 2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.4 large eggs, 1 teaspoon pure vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the semi-sweet chocolate chips.1 cup semi-sweet chocolate chips
- Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly. Reserve the remaining batter.
- In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.2 (8-ounce) packages cream cheese, 3/4 cup granulated sugar
- Beat in the egg and vanilla extract until just combined.1 large egg, 1 teaspoon pure vanilla extract
- Add green food coloring, starting with a few drops and adding more until you achieve your desired St. Patrick's Day shade of green. Mix until the color is uniform.green food coloring
- Spoon dollops of the green cheesecake mixture over the brownie batter in the pan.
- Dollop the remaining brownie batter over the cheesecake dollops. Using a knife or a toothpick, gently swirl the brownie batter into the cheesecake mixture to create a marbled effect. Be careful not to over-swirl, as you want distinct layers.
- Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The cheesecake layer should be set but may jiggle slightly.
- Let the brownies cool in the pan on a wire rack for at least 2-3 hours. This is crucial for them to set properly. For cleaner cuts, you can chill them in the refrigerator for another hour after they've cooled at room temperature.
- Once completely cooled and set, lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve. Add optional toppings like chocolate ganache, whipped cream, or festive sprinkles if desired.Chocolate ganache, Whipped cream, Green sprinkles or shamrock candies
Notes
Store refrigerated in an airtight container for up to 4-5 days. Can be frozen for 2-3 months.
