Almond Cheesecake Swirl Brownies
As most of you know, I’m a sucker for a good brownie. When it’s hot outside, they’re totally worth turning the oven on for. (And it’s as good an excuse as any to top them with a scoop of ice cream.)
A brownie is, I think, chocolate in its ultimate form.
As I mentioned earlier this summer, I partnered with the Almond Board of California (and Joy the Baker did too! I love her holiday recipe booklet – especially the almond + grape focaccia) to come up with some almond-y summer recipes – and these dense, fudgy brownies, topped with an almond cheesecake swirl – are one of my favourites. Cheesecake goes so well with chocolate which goes so well with almonds… it’s a marriage made in brownie heaven – one you can eat with your fingers.
And here’s an idea: you can make almond butter and jelly brownies by dropping a big spoonful or two of raspberry jam or jelly over the batter along with the almond butter mixture and swirl both throughout the batter. So totally yum. I’m already thinking back-to-school. (Ha! Almost.)
For a more elaborate, dinner-party-worthy summer dessert, bake the brownies in two 8 or 9-inch cake pans and serve them cut in wedges, topped with vanilla ice cream and topped with fresh berries or a drizzle of hot fudge sauce. What better way to end a summer evening?
You can find the rest of the recipes inspired by summer + California almonds (I did 6 altogether) here – you’ll want to print the entire booklet (I hope!) as I’ve managed to cover everything from cooling warm-weather ice caps to frozen summer treats.
And yes, these brownies.
Almond Cheesecake Swirl Brownies
AuthorJuliePreheat the oven to 350F.
In a small saucepan, melt the chocolate and butter over low heat. Stir until smooth and scrape into a mixing bowl, and set aside to cool for a few minutes.
Stir in the sugar, eggs and vanilla; blend well. Add the flour, cocoa and salt and stir just until combined.
In a medium bowl, beat the cream cheese, almond butter, sugar and egg until well-blended and smooth. Spread the chocolate batter into a greased 9-x13-inch pan, and drop the almond butter mixture in large spoonfuls on top. Draw a bamboo skewer or the tip of a knife through both batters, creating a swirled effect.
Bake for 30-35 minutes, or until just set, with the sides starting to pull away from the side of the pan. (A toothpick inserted will come out with lots of moist crumbs sticking to it.) Set the pan on a wire rack to cool before cutting into squares.
Ingredients
Directions
Preheat the oven to 350F.
In a small saucepan, melt the chocolate and butter over low heat. Stir until smooth and scrape into a mixing bowl, and set aside to cool for a few minutes.
Stir in the sugar, eggs and vanilla; blend well. Add the flour, cocoa and salt and stir just until combined.
In a medium bowl, beat the cream cheese, almond butter, sugar and egg until well-blended and smooth. Spread the chocolate batter into a greased 9-x13-inch pan, and drop the almond butter mixture in large spoonfuls on top. Draw a bamboo skewer or the tip of a knife through both batters, creating a swirled effect.
Bake for 30-35 minutes, or until just set, with the sides starting to pull away from the side of the pan. (A toothpick inserted will come out with lots of moist crumbs sticking to it.) Set the pan on a wire rack to cool before cutting into squares.
These look amazing~ some of my favorite flavors!
These look fantastic! Fun to do this with almonds instead of the usual peanut butter – yum! 🙂
Looks like the Almond Board changed the link? The booklet is now at: http://www.almondboard.com/Consumer/Documents/Dinner%20with%20Julie%20Booklet%20FINAL.pdf
hope that you are safe and dry in Calgary !
Yum!!
Fantastic. A new yummy summer book(let) to enjoy!
Thanks, Julie
Hope you’re safe and not in the flooding zone. Take care!
Julie, I hope you, your family and your home are all ok. I am thinking of you during this disaster and hope that the flood waters subside soon.
Thanks Gemma! All OK. will update soon. xo
Oooh, these brownies look fantastic! I have to try that almond swirl idea 🙂 Yum!
Yes, Julie I hope you, your fam, and your home are alright. I’ve been thinking about you a lot during this terrible disaster and I know your area was evacuated. Stay safe and stay dry!
Beautiful recipe…and I love the screenshot too…a reminder of the human side of this tragedy!
How indulgent. I love it! With only calling for one cup of flour, this should turn out a great gluten free version. Thanks for the inspiration!