Irresistible Cheesecake Brownies Recipe

Introduction

These Irresistible Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy cheesecake swirl. Perfect for chocolate lovers looking to impress with a decadent dessert that’s easy to make at home.

Ingredients

• 1 cup Unsweetened Cocoa Powder
• 1 cup Granulated Sugar
• 2 Large Eggs
• 1 cup All-Purpose Flour
• 1/2 cup Melted Unsalted Butter
• 1 teaspoon Vanilla Extract
• 8 oz Cream Cheese
• 1/2 cup Powdered Sugar
• 1 cup Chocolate Chips
• 1 cup Nuts (crushed walnuts or pecans)
• 1/2 cup Peanut Butter (optional, for swirling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. Step 2: In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Add the eggs one at a time, mixing until smooth and glossy.
3. Step 3: Sift in the unsweetened cocoa powder and all-purpose flour. Gently stir until just combined to maintain a fudgy texture.
4. Step 4: In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth, ensuring no lumps remain.
5. Step 5: Pour half of the brownie batter into the prepared pan. Spoon dollops of the cheesecake mixture over it, then add the remaining brownie batter on top. Use a knife to swirl the layers together gently.
6. Step 6: Optionally, swirl in peanut butter or sprinkle chocolate chips and nuts on top for extra flavor and texture.
7. Step 7: Bake for 30-35 minutes. Check with a toothpick; it should come out slightly moist but not wet.
8. Step 8: Allow the brownies to cool completely in the pan before slicing into squares for neat portions.

Tips & Variations

• Use full-fat cream cheese for the creamiest texture in the cheesecake layer.
• For a nut-free version, omit the nuts and substitute with extra chocolate chips.
• If you prefer a more pronounced peanut butter flavor, warm the peanut butter slightly before swirling it in.
• Chilling the batter for 15 minutes before baking can help sharpen the cheesecake swirls.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual squares in the microwave for 10-15 seconds to restore softness and creaminess.

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 yields a richer, creamier cheesecake layer, while low-fat versions might be a bit less smooth.

How do I know when the brownies are done baking?

The toothpick inserted in the center should come out with a few moist crumbs but not wet batter. This ensures fudgy brownies without overbaking.

Irresistible Cheesecake Brownies Recipe

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★★★★★

5 from 50 reviews

• Author: Olivia
• Total Time: 45-50 minutes
• Yield: 16 brownies 1x

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Description

Irresistible Cheesecake Brownies combine rich, fudgy chocolate brownie layers with creamy, tangy cheesecake swirls to create a decadent dessert perfect for any occasion. Featuring high-quality cocoa, cream cheese, and a crunchy nut topping, these brownies deliver a delightful balance of textures and flavors with each bite.

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Ingredients

Scale 1x2x3x

Brownie Batter

• 1 cup Unsweetened Cocoa Powder (Choose high-quality for best results)
• 1 cup Granulated Sugar (Balances the richness of cocoa and cream cheese)
• 2 Large Eggs (Use fresh ones for optimal texture)
• 1 cup All-Purpose Flour (Essential for the perfect bite)
• 1/2 cup Melted Unsalted Butter (Don’t skip this for creamy brownies)
• 1 teaspoon Vanilla Extract (Enhances and deepens the overall flavors)
• 1 cup Chocolate Chips (For extra chocolate flavor)
• 1 cup Nuts (Crushed walnuts or pecans for crunch)
• 1/2 cup Peanut Butter (Swirl in for a nutty upgrade)

Cheesecake Mixture

• 8 oz Cream Cheese (Opt for full-fat to maximize creaminess)
• 1/2 cup Powdered Sugar (Creates a delightful creamy texture)
• 1 teaspoon Vanilla Extract (Included in cheesecake mixture for flavor)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of brownies.
2. Make Brownie Batter: In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Add the eggs one at a time, mixing smoothly after each addition to create a glossy, cohesive batter. Sift in the unsweetened cocoa powder and all-purpose flour, then gently stir in to just combine—avoiding overmixing—to maintain a fudgy texture.
3. Prepare Cheesecake Mixture: In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until completely smooth and lump-free, ensuring a creamy cheesecake layer.
4. Layer the Batter and Cheesecake: Pour half of the brownie batter into the prepared baking pan. Spoon dollops of the cheesecake mixture evenly over it, then carefully add the remaining brownie batter on top. Use a knife to swirl the two layers together for a beautiful marbled effect. Optionally, sprinkle the chocolate chips, nuts, and peanut butter dollops/swirl onto the top layer to add flavor and texture.
5. Bake: Slide the pan into the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out slightly moist but not wet, preserving fudginess.
6. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve to enjoy the rich, creamy, and crunchy layers combined.

Notes

• Use full-fat cream cheese to achieve the best creamy texture in the cheesecake layer.
• High-quality unsweetened cocoa powder enhances the depth of chocolate flavor significantly.
• Ensure eggs are fresh for optimal texture of the brownie batter.
• Do not overmix the batter after adding flour to keep the brownies fudgy and tender.
• Swirling the cheesecake and brownie batters gently creates an attractive marbled look while maintaining flavor distinction.
• You can substitute nuts with your preferred choice or omit them to keep it nut-free.
• Allowing brownies to cool completely before cutting helps them set and hold their shape better.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cheesecake brownies, fudgy brownies, chocolate cheesecake swirl, easy brownie recipe, chocolate dessert, creamy brownies, nutty brownies