Paisely Brownies

Brownie Batter:

1/2 cup earth balance or butter (softened)

1/2 cup sugar

3/4 cup semi-sweet chocolate chips

2 eggs

1 teaspoon vanilla extract

2 tablespoons vanilla creamer

1/2 cup flour

1/4 cup unsweetened cocoa powder

pinch salt

pinch chili powder

Cheesecake Batter:

1 cup cream cheese–softened

1 egg yolk

1/4 cup sugar

the pulp from 1/2 vanilla bean (scraped)


*Preheat oven to 350 degrees F. Grease 9in x 13in pan. Set aside. Melt earth balance and 1/2 cup of chocolate chips in medium saucepan over medium low heat until chocolate chips are completely melted and mixture is smooth. Add to large bowl. Whisk in eggs, sugar, creamer, and vanilla. Mix in flour, cocoa powder, chili, salt, and remaining chocolate chips. Spread 3/4 of brownie batter into prepared dish. Set aside.

*In a separate bowl, beat cream cheese, egg yolk, sugar, and vanilla just until fully incorporated. Dollop cream cheese mixture onto brownie layer. Add remaining 1/4 of brownie batter. Swirl two batters together with chopstick. (Note: As fun as it is to swirl the batters together… resist… over-swirling! Over-swirling will result in light brown brownies, not paisley brownies :D ). Bake brownies 30-35 minutes or until set, but still chewy and moist!