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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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