Description
These irresistible cheesecake brownies combine rich, fudgy chocolate with a creamy, tangy cheesecake swirl, creating a perfect dessert for chocolate and cheesecake lovers alike. With a moist, chewy brownie base and a smooth cheesecake layer on top, these brownies are simple to make and bake to perfection.
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, softened
- 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.
- Mix Brownie Batter: In a large bowl, whisk together the melted unsalted butter and granulated sugar until smooth and well combined. Add the eggs one at a time, beating thoroughly after each addition to incorporate air and ensure proper structure.
- Add Dry Ingredients: Sift the unsweetened cocoa powder and all-purpose flour into the wet brownie mixture. Gently fold the ingredients with a spatula just until combined to avoid overmixing, which helps retain a chewy texture. If using, fold in the chocolate chips evenly.
- Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until the mixture is smooth and creamy, reflecting the key to a velvety cheesecake layer.
- Assemble Layers: Pour half of the brownie batter into the prepared baking pan and spread it evenly. Spoon dollops of the cheesecake mixture evenly over the brownie layer. Pour the remaining brownie batter over the cheesecake dollops. Using a knife or skewer, gently swirl both layers together to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter.
- Cool and Serve: Remove from the oven and allow the brownies to cool completely in the pan. This resting ensures clean slicing without breaking. Once cooled, cut into squares and serve.
Notes
- For best results, use full-fat cream cheese softened to room temperature to ensure a smooth cheesecake layer.
- You can add a teaspoon of instant espresso powder to the brownie batter to deepen the chocolate flavor.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow brownies to cool completely before slicing to maintain clean edges and avoid crumbling.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake brownies, chocolate brownies, dessert, chocolate cheesecake, fudgy brownies, easy brownie recipe
