Description
Irresistible Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, tangy cheesecake swirl for a decadent dessert that satisfies both chocolate and cheesecake cravings.
Ingredients
Scale
Brownie Batter
- 1 cup Granulated Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 2 large Eggs
- 1/2 cup All-Purpose Flour
- 1/2 cup Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
- 1/2 cup Chocolate Chips (optional)
Cheesecake Layer
- 8 oz Cream Cheese (full-fat)
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan to prevent sticking and for easy removal of the brownies.
- Make the Brownie Batter: In a large bowl, whisk together the melted unsalted butter and granulated sugar until fully blended and smooth. Add the eggs one at a time, whisking well after each addition to incorporate air and ensure even texture.
- Add Dry Ingredients: Sift the unsweetened cocoa powder and all-purpose flour into the wet mixture to avoid lumps, then gently fold the ingredients together until just combined to preserve the batter’s lightness. Stir in the chocolate chips if using for extra chocolatey bursts.
- Prepare the Cheesecake Mixture: In a separate bowl, blend the cream cheese with powdered sugar and vanilla extract until the mixture is smooth, creamy, and free of lumps. This will create the luscious cheesecake layer that contrasts with the brownie.
- Assemble: Pour half of the brownie batter into the prepared pan and spread evenly. Dollop the cheesecake mixture over the brownie layer in spoonfuls, then pour the remaining brownie batter on top. Use a knife or skewer to swirl the layers together gently, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. To check for doneness, insert a toothpick into the center; a few moist crumbs are ideal for fudgy brownies, but no wet batter should remain.
- Cool and Serve: Allow the brownies to cool completely in the baking pan on a wire rack. Cooling lets the cheesecake set and makes cutting easier. Once cool, slice into squares and serve.
Notes
- Use full-fat cream cheese for the best creamy texture in the cheesecake layer.
- Do not overmix the batter to keep the brownies chewy and fudgy.
- Allow brownies to cool completely before slicing to prevent crumbling.
- Optional chocolate chips add extra richness but can be omitted for a simpler flavor.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake brownies, chocolate brownies, dessert recipe, creamy cheesecake swirl, fudgy brownies
