Description
These Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy cheesecake swirl, creating a decadent dessert that’s both visually appealing and irresistibly delicious. Perfect for sharing, they offer a delightful balance of chocolate and cheesecake in every bite.
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup milk
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper or spray with cooking spray to ensure easy removal of the brownies.
- Make the Brownie Base: In a medium bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and well combined. Add the all-purpose flour, unsweetened cocoa powder, salt, and baking powder, stirring until just combined. Pour in the milk and stir until the batter is smooth and uniform.
- Spread Brownie Batter: Pour the brownie batter into the prepared pan and spread it evenly across the bottom to create a uniform layer.
- Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, and flour, continuing to mix until the cheesecake mixture is fully incorporated and smooth.
- Add Cheesecake Layer and Swirl: Spoon dollops of the cheesecake mixture over the brownie batter in the pan. Use a knife or toothpick to gently swirl the cheesecake mixture into the brownie batter to create a marbled effect without fully mixing the two layers.
- Bake: Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean, with a few moist crumbs or cheesecake clinging. This ensures the brownies are fully baked but still moist.
- Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan before cutting into 16 squares. This cooling step helps the brownies set properly for clean slicing.
Notes
- Use full-fat cream cheese for the best texture and flavor in the cheesecake layer.
- Allow the cream cheese to soften at room temperature before mixing for a smoother batter.
- Do not overmix the cheesecake and brownie batters when swirling to maintain the marbled effect.
- Ensure the brownies cool completely to firm up and make cutting easier.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a richer chocolate flavor, consider increasing the cocoa powder by a tablespoon.
