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Fudgy Brownies

Fudgy Brownies with White Chocolate Cheesecake Swirl

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Recipe Details


When it comes to brownies, there tend to be two camps: cakey or fudgey. Here in our Test Kitchen, we’re big fans of the latter. For an extra special twist, we’re melting white chocolate with cream cheese and vanilla to create a sweet, creamy cheesecake swirl.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Liz

    By Chef Liz

    Nutritional info

    • Calories 1010
    • Protein 11g
    • Total Carb 114g
    • Total Fat 80g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • unsalted butter
      2 half sticks
      unsalted butter
    • semisweet chocolate chips
      3/4 cup
      semisweet chocolate chips
    • flour
      1 cup
    • sugar
      1 cup
    • cocoa powder
      1/3 cup
      cocoa powder
    • white chocolate
      1 ounce
      white chocolate
    • cream cheese
      2 ounces
      cream cheese
    • vanilla extract
      1 teaspoon
      vanilla extract
    • 8" aluminum tin
      8" aluminum tin

    What You’ll Need

    • eggs
    • canola oil
    • kosher salt
    • baking sheet

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 350°F. In a large heatproof bowl, combine butter and half of semisweet chocolate chips. Microwave in 30-second intervals, stirring between each, until completely melted. Separate 1 egg over a small bowl; place yolk in a separate small bowl and set aside for next step. To bowl with egg whites, add 1 tablespoon flour and whisk to combine; set aside for Step 4.

    2. Prepare brownie batter

      Prepare brownie batter

      To bowl with melted chocolate, add sugar and whisk until fully combined. Whisk in remaining 1 egg, reserved egg yolk, 2 tablespoons water, and ¼ cup canola oil to combine.

    3. Finish brownie batter

      Finish brownie batter

      To bowl with chocolate mixture, add cocoa powder, remaining flour, and ½ teaspoon salt. Stir until just combined, being careful not to overmix. Fold in remaining semisweet chocolate chips. Reshape aluminum tin, if bent, then rub with 1 teaspoon canola oil to coat. Transfer brownie batter to tin, spreading evenly. Place tin on a baking sheet to help stabilize the brownies for easy transfer to the oven and even baking.

    4. Make cheesecake batter

      Make cheesecake batter

      Rinse bowl from batter clean and wipe very dry, then add white chocolate and cream cheese. Microwave in 30-second intervals, stirring between each, until chocolate is completely melted and cream cheese is soft. Whisk in vanilla, egg white–flour mixture, and 2 teaspoons canola oil until smooth.

    5. Swirl and bake brownies

      Swirl and bake brownies

      Dollop small spoonfuls of white chocolate cheesecake batter evenly over brownie batter. Using spoon handle or a knife, swirl together to create a marbled pattern. Transfer baking sheet with tin to oven and bake until cheesecake swirl is set, and a toothpick or sharp knife inserted in the middle of the brownies comes out clean, 25-30 minutes.

    6. Plate fudgy brownies

      Plate fudgy brownies

      Use the downtime while the brownies bake to get a head start on cleanup, or kick back and enjoy the sweet smells filling up your kitchen. Once baked, let fudgy brownies cool and set for at least 10 minutes. Cut into 2-inch squares and enjoy warm! Store any leftovers in an airtight container at room temperature for up to 3 days.

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