Cheesecake Swirl Brownies

Cheesecake swirl brownies

Total Time
35 min
10 min
25 min
Black beans in a brownie?! We know. Hear us out. With the rich, deep flavor of double chocolate, puréed black beans fade into the background (visually and flavor-wise) and create a dense, moist texture without a lot of butter or oil.


Cooking spray

4 spray(s)


3 item(s), large, divided

Canned black beans

15 oz, rinsed and drained


¾ cup(s), divided

Unsweetened cocoa powder

¼ cup(s)

Vegetable oil

¼ cup(s)

Kosher salt

½ tsp

Baking powder

½ tsp

Vanilla extract

1 tsp, divided

Espresso, instant powder

¼ tsp

All-purpose flour


Semisweet chocolate chips

½ cup(s), mini

Reduced fat cream cheese

¼ cup(s), at room temperature


  1. Preheat the oven to 350°F. Coat an 8-inch square baking pan with cooking spray.
  2. In a small bowl, add 2 eggs. Into a medium bowl, separate the white from the third egg. Add the yolk to the bowl with the first 2 eggs. Reserve the egg white.
  3. In a food processor, combine the beans, 2 eggs plus yolk, ½ cup sugar, cocoa powder, oil, salt, baking powder, ½ tsp vanilla, and espresso powder and process, stopping several times to scrape down the sides of the bowl, until smooth, 2 to 3 minutes. Add the flour and chocolate and pulse just to combine.
  4. In the bowl with the egg white, add the cream cheese, and remaining ¼ cup sugar and ½ tsp vanilla. Using an electric mixer, beat until fluffy. Pour the brownie batter into the prepared pan. Spoon the cream cheese on top in 16 spoonfuls, 4 down by 4 across. Using a sharp knife or toothpick, lightly drag the cream cheese through the batter to create swirl patterns.
  5. Bake until a toothpick inserted in the center comes out mostly clean, 20 to 22 minutes. Transfer the pan to a wire rack. Let cool completely in the pan.
  6. Serving size: 1/16 of pan