Description

These Irresistible Cheesecake Brownies combine the rich, fudgy texture of classic chocolate brownies with a creamy, tangy cheesecake swirl. Perfectly balanced with a hint of peanut butter and crunchy nuts, this dessert is a decadent treat that satisfies every chocolate lover’s cravings.

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 (Add crushed walnuts or pecans for crunch)
1/2 cup Peanut Butter (Swirl in for a nutty upgrade)

Cheesecake Swirl

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 (Enhances and deepens the overall flavors)

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.
Mix 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 until the mixture is smooth and glossy for a perfect base.
Add Dry Ingredients: Sift the unsweetened cocoa powder and all-purpose flour into the wet ingredients. Gently stir until just combined, avoiding overmixing to maintain a fudgy texture.
Prepare Cheesecake Mixture: In a separate bowl, beat the cream cheese with powdered sugar and 1 teaspoon of vanilla extract until smooth and creamy with no lumps visible.
Layer Batter and Cheesecake: Pour half of the brownie batter into the prepared pan. Spoon dollops of the cheesecake mixture over this base, then add the remaining brownie batter on top. Use a knife to swirl the layers together artistically to create a marbled effect.
Bake the Brownies: Slide the pan into the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick; it should come out slightly moist but without wet batter.
Cool and Serve: Allow the brownies to cool completely in the pan to set properly. Once cooled, cut into squares for neat portions and enjoy your decadent dessert.

Notes

Use full-fat cream cheese for best creaminess in the cheesecake swirl.
Swirling the layers gently prevents the batter from blending too much, keeping distinct veins of cheesecake and brownie.
Peanut butter adds a rich, nutty flavor but can be omitted for a simpler version.
Cool brownies completely before cutting to avoid crumbling and ensure clean slices.
You can substitute nuts with your favorite choice or omit if you prefer nut-free brownies.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

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

Keywords: cheesecake brownies, chocolate brownies, dessert recipe, fudgy brownies, cream cheese swirl, peanut butter brownies, walnut brownies, easy brownies