Lemon Cream Cheese Brownies

Lemon Cream Cheese Brownies

Lemon cheesecake brownies with a bright lemon flavor, dense, fluffy texture and cheesecake swirls are delicious. Made with lemon and white chocolate, they’re the lemon equivalent of fudgy brownies. Lemon Cheesecake Brownies are super moist, dense, and not doughy at all.

Firstly, someone will probably think that these shouldn’t be called brownies. You can call them lemon blondies, lemons or lemon bars.But whatever you call them, they are so delicious. However, these are not the lemon bars that everyone knows.

These lemon cheesecake brownies may not be brown, but like I said, they are the lemon equivalent of fudgy brownies. These are made with melted butter and white chocolate, which is why they were so dense, chewy and fluffy and not doughy at all.

These are made exactly like brownies, they have the same consistency, so they are lemon brownies!!!

White chocolate is complemented by a rich lemon flavor from lots of freshly grated lemon peel and lemon extract. The key to the best lemon flavor is the lemon peel.

And don’t forget the cheesecake swirls.White chocolate, lemon and cream cheese provide the perfect balance of sweet and tart flavors.

Lemon Cheesecake Brownies are a true lemon cheesecake delight. They are really delicious and if you love lemon then

Ingredients

Lemon Brownie:

• ½ cup unsalted butter
• 4 oz. Finely chopped white chocolate (or white chocolate chips)
• ¾ cup sugar
• Zest of 2 large lemons
• 2 eggs
• 1 teaspoon lemon extract
• ¼ teaspoon salt
• 1 cup all-purpose flour

Cream cheese layer:

• 8 oz. Cream cheese, room temperature
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1 egg

Instructions

Preheat oven to 325 F. Line an 8×8 inch pan with parchment paper, leaving the large sides up, then spray with cooking liquid. put aside.
In a large microwave-safe bowl, combine white chocolate and butter and microwave each for 30 seconds, stirring occasionally, until melted.Let cool for 5 minutes, then add the sugar. Add eggs, lemon zest, salt and lemon extract and stir until evenly combined.
Finally add the flour. Reserve 1/2 cup of the mixture as a topping and spread the remaining mixture into the prepared pan.
Mix the cream cheese with the sugar and vanilla until smooth.Add the egg to mix. Pour the cream cheese mixture over the lemon mixture and gently smooth the top.
Place small spoonfuls of the reserved brownie batter onto the cheesecake base. Stir the dough with a toothpick or thin knife.
Bake in the preheated oven for 30-35 minutes or until the center looks set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.Cool completely, then cover and refrigerate for at least 4 hours or overnight. Chilling the brownies in the fridge allows them to fully set and ensures that the brownies cut beautifully with clean edges. Also, chilling in the fridge actually improves the flavor, too.
When ready to serve remove from the fridge and lift the brownies out of the pan using the overhang from parchment paper. Cut into squares using a sharp knife.

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