Cheesecake Brownies
These rich, fudgy cheesecake brownies are the ultimate dessert fusion—combining deep chocolate flavor with a creamy, tangy cheesecake swirl. A guaranteed crowd-pleaser for any occasion.
Ingredients
- Brownie Layer
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder Dutch-processed recommended
- 1/2 cup all-purpose flour spooned and leveled
- 1/4 tsp salt
- 1/4 tsp baking powder
- Cheesecake Layer
- 8 oz cream cheese softened (full-fat recommended)
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1/2 tsp vanilla extract
- Optional Topping
- 1/2 cup semi-sweet chocolate chips melted (for drizzle)
Instructions
- Preheat Oven and Prepare Pan
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- Make the Brownie Batter
- In a medium bowl, whisk melted butter and 1 cup sugar until well combined. Add 2 eggs and 1 tsp vanilla extract; whisk until glossy.
- Sift in cocoa powder, flour, salt, and baking powder. Gently fold together just until no dry streaks remain. Set aside.
- Make the Cheesecake Layer
- In another bowl, beat the softened cream cheese until smooth. Add 1/4 cup sugar, 1 egg, and 1/2 tsp vanilla extract. Mix until creamy and lump-free.
- Assemble the Brownies
- Spread two-thirds of brownie batter evenly in prepared pan. Pour cheesecake batter over it. Drop spoonfuls of the remaining brownie batter on top and swirl gently with a knife or toothpick to create a marbled effect.
- Bake
- Bake for 35–40 minutes, until the center is set and a toothpick inserted comes out with moist crumbs. If using chocolate chip topping, drizzle on at minute 30 and return to oven for last 5 minutes.
- Cool and Chill
- Let cool completely in the pan, then refrigerate for at least 2 hours (preferably overnight) before cutting into squares.
Notes
For best texture and flavor, use room temperature eggs and cream cheese. Avoid overmixing brownie batter to maintain a fudgy texture. Store in an airtight container in the fridge for up to 5 days. These freeze well—wrap individual brownies tightly and freeze for up to 3 months. Variations: Add espresso powder to the brownie batter, swirl in raspberry jam, or top with salted caramel after baking.
