Description
These irresistible cheesecake brownies combine the rich, fudgy texture of chocolate brownies with a creamy, tangy cheesecake swirl on top. Perfect for chocolate lovers looking for a decadent dessert with a beautiful marbled appearance and a luscious balance of flavors.
Ingredients
Scale
Brownie Batter
- 1 cup Granulated Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 2 large Eggs
- 1/2 cup All-Purpose Flour
- 1/2 cup Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
- 1/2 cup Chocolate Chips (optional)
Cheesecake Layer
- 8 oz Cream Cheese, softened (preferably full-fat)
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper to prevent sticking.
- Make Brownie Batter: In a large bowl, whisk the melted unsalted butter together with the granulated sugar until the mixture is smooth and combined. Add eggs one at a time, beating well after each addition to incorporate fully.
- Add Dry Ingredients: Sift together the unsweetened cocoa powder and all-purpose flour to remove lumps. Gradually add the dry ingredients into the wet batter, stirring gently until just combined to avoid overmixing.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Assemble Layers: Pour half of the brownie batter evenly into the prepared baking pan. Dollop spoonfuls of the cheesecake mixture over the batter and gently swirl it through with a knife or skewer to create a marbled pattern. Pour the remaining brownie batter on top and gently spread it out. Optionally, sprinkle chocolate chips over the top for extra chocolate richness.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the brownie portion comes out with a few moist crumbs but no wet batter. The cheesecake layer should be set but still soft.
- Cool and Serve: Remove from oven and allow the brownies to cool completely in the pan on a wire rack. This helps the brownies set properly for cleaner slices. Once cooled, cut into squares and serve.
Notes
- Use full-fat cream cheese for the best creamy texture in the cheesecake layer.
- Do not overmix the brownie batter once the dry ingredients are added to keep them fudgy.
- Swirling the cheesecake layer gently creates a beautiful marbled effect without blending fully.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake brownies, chocolate brownies, swirl brownies, dessert recipe, fudgy brownies, cream cheese brownies
