It’s clearly not social distancing without desserts so I decided to take my day off yesterday and bake these really cool looking camouflage brownies from Bon Appetite. This is actually a Basically recipe which makes me more excited. I love simple recipes. They give me confidence.

These camouflage brownies should really be called cheesecake brownies because the lighter parts of the brownie aren’t actually brownie batter at all, they’re cheesecake.

The recipe calls for a cheesecake batter that gets divided into two, one regular and one with cocoa powder to give it that chocolate cheesecake flavor. Then a brownie batter is made separately.

Ingredients wise, there’s a short list; but this recipe calls for a double boiler situation to melt the cream cheese and the butter for each batter while then being able to mix the other ingredients for everything to come together.

My problem with this recipe was an issue of consistency. My cheesecake batter got too warm and was pretty runny while my brownie batter seized up and wasn’t as loose and runny as in the online instructions. In the end, the brownies still came out great but the top wasn’t as pretty as in the original recipe. Flavor over appearance. It’s worth another shot and I can see these being a real hit with people, but only if you like cheesecake and brownies.