A perfect way to use up that leftover cranberry sauce marbled through this rich cream cheese topping above a layer of fudgy, decadent brownies!
4 stars (2 ratings)
Ingredients
⅔cupall-purpose flour
1tablespoonunsweetened cocoa powder
⅔cupsugar
⅛teaspoonsalt
½cup1 stick unsalted butter, melted
¾cupsemi-sweet chocolate chips
2large eggs
1teaspoonvanilla
For the cheesecake filling
8ouncescream cheese, at room temperature
1large egg yolk
¼cupplus 1 tablespoon sugar
¼teaspoonvanilla
½cupleftover cranberry sauce
Instructions
Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray; then line baking dish with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, egg yolk, sugar and vanilla until smooth and creamy, about 2-3 minutes; set aside.
In a medium bowl, combine flour, cocoa powder, sugar and salt.
Microwave butter and chocolate chips in a large bowl in 30 second intervals, stirring in between, until completely melted and smooth, about 1-2 minutes. Add eggs and vanilla, whisking until well combined. Add flour mixture, stirring just until incorporated.
Spread the brownie batter into prepared baking dish. Then spread the cheesecake mixture evenly over the bottom brownie layer. Top with cranberry sauce, swirling into the batter using figure eight motions.
Place into oven and bake for 35-45 minutes, or until set.