Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1 tablespoon red food coloring
8 ounces cream cheese, softened (halal-friendly)
1/2 cup powdered sugar (optional, for cheesecake layer)
1/2 teaspoon vanilla extract (for cheesecake layer)
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a large bowl, mix melted butter and granulated sugar until combined.
Add eggs, 1 teaspoon vanilla extract, and red food coloring to the butter-sugar mixture. Whisk until fully incorporated.
Sift in flour, baking soda, salt, and cocoa powder. Mix until a smooth batter forms without overmixing.
Pour batter into prepared pan and spread evenly.
In a separate bowl, beat cream cheese, powdered sugar (if using), and 1/2 teaspoon vanilla extract until smooth and creamy.
Using a spoon, dollop spoonfuls of cheesecake mixture across the brownie batter.
Using a knife or skewer, gently swirl the cheesecake mixture into the brownie base for marbled effect.
Bake for 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow to cool completely before slicing into 24 pieces.
Chill for at least 1 hour before serving for optimal texture.
Notes
Use gel food coloring for vibrant color without added liquid. Ensure cream cheese is at room temperature for smooth mixing. For a cleaner marbled look, place spoonfuls of cheesecake in a vertical line before swirling. Store in airtight container at room temperature for 3 days or refrigerated for up to 5 days.
- Prep Time: 20
- Cook Time: 35
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 17g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 1.4g
- Protein: 3.2g
- Cholesterol: 45mg