Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking pan with aluminum foil and grease foil with either butter or vegetable shortening.
Butter (1/2 cup)
Bittersweet Chocolate (1 cup)
over low heat in a medium saucepan stirring frequently. Set aside to cool for 5 minutes.
Stir together the
All-Purpose Flour (1/2 cup)
Salt (1/4 tsp)
, set aside.
Granulated Sugar (3/4 cup)
into the melted butter until well combined.
Mix in the
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Beat in the
Large Eggs (2)
Vanilla Extract (1 tsp)
and continue mixing until well incorporated.
Mix in the flour mixture until just incorporated.
Reserve 1/2 cup of the brownie batter and spread the remainder into the prepared pan.
Prepare cheesecake batter by beating
Cream Cheese (1 cup)
with an electric mixer until smooth.
Granulated Sugar (1/4 cup)
Large Egg (1)
Cream (1 Tbsp)
Pure Vanilla Extract (1/2 tsp)
and continue to beat until smooth and well combined.
Spread cheesecake batter evenly over brownie batter in the pan. Take a spoon and place dollops of the reserved brownie batter over the cheesecake batter.
Use a wooden skewer or the tip of a knife to swirl the dollops of brownie batter into the cheesecake batter. You almost can’t go wrong, no matter what you do it will look decorative!
Bake for about 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
Let cool in the pan before using the foil to lift out the brownies and slice. For the best presentation, wipe the knife off between cuts.