Description
Decadent, fudgy brownies swirled with creamy cheesecake, these cheesecake brownies combine the best of both worlds in one irresistible dessert. Perfect for beginners, this easy recipe requires simple ingredients yet delivers a bakery-quality treat with rich chocolate flavor and tangy cheesecake goodness.
Ingredients
Scale
- For the Brownie Layer:
- 1 ½ sticks (170g) unsalted butter
- 10.5 oz (300g) dark chocolate (at least 70% cocoa)
- 3 large eggs
- 1 ¼ cups (250g) granulated sugar
- 1 cup (120g) all-purpose flour
- ½ teaspoon salt
- For the Cheesecake Layer:
- 13 oz (370g) full-fat cream cheese (room temperature)
- 1 ½ cups (180g) powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (180°C) and line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Melt the butter and chocolate: In a heatproof bowl, melt the butter and dark chocolate together in the microwave in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
- Whisk eggs and sugar: In a separate bowl, whisk the eggs and granulated sugar together until the mixture is pale, thick, and slightly foamy. This helps create a rich, fudgy texture.
- Combine the chocolate and egg mixture: Slowly pour the slightly cooled chocolate mixture into the egg mixture, stirring continuously until smooth and glossy.
- Incorporate dry ingredients: Sift in the flour and salt, then gently fold them into the batter until just combined. Do not overmix, as this can create a cakier texture. Reserve ⅓ cup of the batter for swirling and pour the rest into the prepared pan, spreading evenly.
- Prepare the cheesecake layer: In a medium bowl, beat the cream cheese, powdered sugar, vanilla extract, and eggs until completely smooth. Avoid overmixing to prevent excess air bubbles.
- Assemble the cheesecake brownies: Pour the cheesecake mixture evenly over the brownie batter. Dollop small spoonfuls of the reserved brownie batter on top, then use a toothpick or knife to swirl the two layers together, creating a marbled effect.
- Bake to perfection: Bake for 30-35 minutes, or until the edges are slightly golden and the center still has a slight wobble. Avoid overbaking, as the cheesecake will continue setting as it cools.
- Cool and slice: Let the brownies cool completely in the pan. For the cleanest cuts, chill them in the refrigerator for at least one hour before slicing with a warm knife.
Notes
- Chilling before slicing ensures neat, professional-looking squares.
- Use high-quality dark chocolate for a deep, rich flavor.
- For a firmer cheesecake layer, refrigerate for a few hours before serving.
- Variations: Add chopped nuts, swirl in fruit preserves, or mix chocolate chips into the brownie batter.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 420 kcal
- Sugar: 32g
- Sodium: 237mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.4g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 98mg