Description
Indulge in the ultimate dessert fusion with these Creamy Cheesecake Brownies! A rich, fudgy brownie base is swirled with a tangy, smooth cheesecake layer, creating a marbled masterpiece that’s both visually stunning and incredibly delicious. Perfect for any gathering or a special treat.
Ingredients
For the Brownie Layer:
1/2 cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (60g) all-purpose flour
1/3 cup (30g) unsweetened cocoa powder (Dutch-process preferred)
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (170g) semi-sweet chocolate chips or chunks
For the Cheesecake Swirl:
8 ounces (226g) full-fat cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Instructions
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch square baking pan, or line with parchment paper, leaving an overhang on two sides.
2. Make the Brownie Batter – Wet Ingredients: In a medium bowl, combine melted butter and granulated sugar; whisk well. Add eggs one at a time, beating after each. Stir in vanilla extract.
3. Make the Brownie Batter – Dry Ingredients: In a separate small bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add to wet ingredients, mixing until just combined. Do not overmix.
4. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips or chunks.
5. Spread Brownie Batter: Pour about two-thirds of the brownie batter into the prepared pan and spread evenly. Reserve the remaining one-third.
6. Make the Cheesecake Swirl: In a separate medium bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add 1/4 cup granulated sugar, beating until light and fluffy. Scrape sides. Add egg yolk and 1/2 teaspoon vanilla extract; beat on low until just combined.
7. Assemble the Layers: Dollop the cheesecake mixture randomly over the brownie batter. Then, dollop the reserved one-third of the brownie batter in the gaps.
8. Create the Swirl: Take a butter knife or skewer and gently swirl the two batters together. Do not overdo it.
9. Bake: Bake in the preheated oven for 30-35 minutes. Brownies are done when edges are set and a toothpick inserted into the brownie portion comes out with moist crumbs attached (not wet batter). The cheesecake swirl should look set.
10. Cool Completely: Let the brownies cool completely in the pan on a wire rack for at least 1-2 hours. Once cooled, cover and refrigerate for at least another 2 hours, or preferably overnight. Chilling helps with clean cutting and texture.
11. Cut and Serve: Once thoroughly chilled, use the parchment overhangs to lift the brownies out. Cut into squares using a sharp knife, wiping the blade clean between cuts. Serve chilled or at room temperature.
Notes
**Room Temperature Ingredients:** Ensure cream cheese and eggs are at room temperature for a smooth cheesecake swirl and well-incorporated brownie batter.
**Do Not Overmix:** Overmixing the brownie batter develops gluten, leading to tough brownies. Mix only until no streaks of flour remain.
**Cooling and Chilling is Key:** This step is crucial for the brownies to set properly, especially the cheesecake layer, and for achieving clean cuts and a truly fudgy texture. Don’t rush it!
- Prep Time: 25-30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert, Brownies, Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250-300 kcal
- Sugar: 20-24 g
- Sodium: 80-100 mg
- Fat: 15-18 g
- Saturated Fat: 9-11 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28-32 g
- Fiber: 1-2 g
- Protein: 3-4 g
- Cholesterol: N/A