Irresistible Cheesecake Brownies Recipe
Introduction
These irresistible cheesecake brownies combine the rich, fudgy texture of chocolate brownies with a creamy, tangy cheesecake swirl. Perfect for satisfying both your chocolate and cheesecake cravings in one delightful treat.
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
- 8 oz cream cheese (full-fat preferred)
- 1/2 cup powdered sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper.
- Step 2: In a large bowl, whisk together the melted butter and granulated sugar until well blended. Add the eggs one at a time, mixing thoroughly after each addition.
- Step 3: Sift the cocoa powder and flour into the batter. Stir gently until just combined to keep the brownies tender. If using, fold in the chocolate chips.
- Step 4: In a separate bowl, blend the cream cheese with powdered sugar and vanilla extract until smooth and creamy to make the cheesecake layer.
- Step 5: Pour half of the brownie batter into the prepared pan. Drop spoonfuls of the cheesecake mixture on top, then gently swirl with a knife or skewer to create a marbled effect.
- Step 6: Bake for 30 to 35 minutes. Check for doneness by inserting a toothpick near the center; it should come out with a few moist crumbs but no wet batter.
- Step 7: Allow the brownies to cool completely in the pan before slicing to ensure clean cuts and the best texture.
Tips & Variations
- For extra gooey brownies, slightly underbake by a couple of minutes. They will firm up as they cool.
- Use full-fat cream cheese for a richer, creamier cheesecake layer.
- Swap chocolate chips with chopped nuts or white chocolate chunks for different textures and flavors.
- To make mini cheesecake brownies, use a muffin tin and reduce baking time to about 20 minutes.
Storage
Store leftover cheesecake brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or warm in the microwave for 10–15 seconds before serving for a soft, fresh-baked feel. They can also be frozen for up to 2 months; thaw overnight in the fridge before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream cheese instead of full-fat?
Yes, but full-fat cream cheese provides the best flavor and texture. Low-fat versions might make the cheesecake layer less creamy and slightly more tangy.
Why is my cheesecake layer sinking into the brownies?
Make sure to dollop the cheesecake mixture gently and swirl just a little to maintain the distinct layers. Overmixing can cause it to blend too much and sink.
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Irresistible Cheesecake Brownies Recipe
- Total Time: 50 minutes
- Yield: 9 servings 1x
Description
Irresistible Cheesecake Brownies combine the rich, fudgy texture of classic chocolate brownies with a creamy, tangy cheesecake swirl, creating a decadent dessert perfect for any occasion.
Ingredients
Brownie Batter
- 1 cup Granulated Sugar (Balances the richness of the cocoa and cream cheese.)
- 1/2 cup Unsweetened Cocoa Powder (Provides deep chocolate flavor.)
- 2 large Large Eggs (Fresh eggs provide essential structure and moisture.)
- 1/2 cup All-Purpose Flour (Contributes to the chewy texture.)
- 1/2 cup Unsalted Butter (Enhances richness.)
- 1 teaspoon Vanilla Extract (Vital for flavor enhancement.)
- 1/2 cup Chocolate Chips (Optional, adds extra chocolatey goodness.)
Cheesecake Layer
- 8 oz Cream Cheese (Opt for full-fat for a creamier texture.)
- 1/2 cup Powdered Sugar (Sweetens the cheesecake.)
- 1 teaspoon Vanilla Extract
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan to ensure easy removal of the brownies.
- Make Brownie Batter: In a large bowl, whisk the melted unsalted butter with granulated sugar until well combined. Add the eggs one at a time, whisking thoroughly after each addition to incorporate air and ensure a smooth texture.
- Add Dry Ingredients: Sift together the unsweetened cocoa powder and all-purpose flour directly into the brownie batter. Gently fold the dry ingredients into the wet until just blended; avoid overmixing to keep the brownies tender.
- Optional Chocolate Chips: Fold in chocolate chips if you desire extra chocolate bursts within your brownies.
- Prepare Cheesecake Layer: In a separate bowl, blend the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy without lumps.
- Assemble: Pour half of the brownie batter into the prepared baking pan and spread evenly. Dollop spoonfuls of the cheesecake mixture over the brownie layer. Use a knife or skewer to gently swirl the cheesecake mixture into the brownie batter for a marbled effect. Then, pour the remaining brownie batter over the swirled cheesecake layer and gently spread to cover.
- Bake: Place the baking pan into the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick or skewer in the center; it should come out with a few moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. This lets the cheesecake layer set properly before slicing. Cut into squares and enjoy your decadent cheesecake brownies.
Notes
- Use full-fat cream cheese for the creamiest cheesecake layer and best flavor.
- Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
- Allow brownies to cool fully to achieve clean slices and avoid crumbling.
- Chocolate chips are optional but add extra texture and chocolate bursts.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cheesecake brownies, chocolate brownies, swirled brownies, dessert recipe, easy brownies, creamy cheesecake dessert
