½ cup cocoa powder
¼ teaspoon salt
For the Cheesecake Swirl:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large mixing bowl, whisk together melted butter, sugar, and vanilla extract until well combined.
Add eggs, one at a time, mixing well after each addition.
Sift in flour, cocoa powder, and salt, and stir until just combined.
In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla extract, and beat until creamy.
Pour the brownie batter into the prepared pan and spread it evenly.
Drop spoonfuls of the cheesecake mixture on top of the brownie batter.
Use a knife or skewer to swirl the cheesecake mixture into the brownie batter, creating a marbled effect.
Bake for 25-30 minutes, or until the edges are set and the center is slightly firm.
Allow the Cheesecake Brownies to cool completely in the pan before slicing into squares.
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