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Cheesecake Brownies Recipe

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These stunning cheesecake brownies feature a rich, fudgy chocolate brownie base swirled with creamy, tangy cheesecake. The perfect combination of two classic desserts in one irresistible treat that looks as impressive as it tastes.

Ingredients

Scale

For the Brownie Layer:

  • ½ cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (40g) unsweetened cocoa powder
  • ½ cup (65g) all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder

For the Cheesecake Layer:

  • 8 oz (226g) cream cheese, softened to room temperature
  • ⅓ cup (65g) granulated sugar
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal. Lightly spray the parchment with non-stick cooking spray or brush with butter.
  2. Make the Brownie Batter: In a large mixing bowl, whisk together the melted butter and sugar until well combined and slightly glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. Add the cocoa powder, flour, salt, and baking powder, then fold gently with a spatula until just combined—do not overmix. The batter should be thick and glossy.
  3. Prepare the Cheesecake Layer: In a separate medium bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy with no lumps, about 2 minutes. Add the sugar and beat until fluffy and well incorporated, another minute. Add the egg and vanilla extract, beating on low speed until just combined and smooth. Scrape down the sides of the bowl to ensure everything is evenly mixed.
  4. Layer the Batters: Pour the brownie batter into your prepared pan and spread it evenly to all corners using a spatula. Drop large spoonfuls of the cheesecake mixture on top of the brownie batter, distributing it as evenly as possible across the surface. You should have 8-10 dollops of cheesecake batter.
  5. Create the Swirl: Using a butter knife, toothpick, or skewer, gently swirl the two batters together by dragging the tool through the layers in a figure-eight or S-pattern. Don’t overmix—you want distinct swirls, not a completely blended batter. Make 8-10 swirls for a beautiful marbled effect.
  6. Bake: Place the pan in the preheated oven and bake for 35-40 minutes. The brownies are done when the edges are set, the center is just barely jiggly, and a toothpick inserted into the brownie portion (not the cheesecake) comes out with a few moist crumbs. The cheesecake portion should look set but still slightly soft.
  7. Cool Completely: Remove from the oven and place the pan on a wire cooling rack. Allow the brownies to cool completely in the pan at room temperature for at least 1 hour. For the cleanest cuts, refrigerate for 2-3 hours or overnight before slicing.
  8. Slice and Serve: Using the parchment overhang, lift the entire brownie slab out of the pan and place it on a cutting board. Use a sharp knife, wiping it clean between cuts, to slice into 16 squares. Serve chilled or at room temperature.

Notes

  • Room temperature ingredients are crucial – Cold cream cheese won’t mix smoothly, and cold eggs can cause the chocolate to seize. Plan ahead and let ingredients sit out for 30-45 minutes.
  • Don’t overbake – The center should still have a slight jiggle when you remove the pan from the oven. The brownies will continue cooking as they cool, and overbaking results in dry, cakey texture.
  • For cleaner cuts – Chill the brownies completely before slicing, and use a sharp knife dipped in hot water and wiped dry between each cut.
  • Pan size matters – Using an 8×8-inch pan will give you thicker brownies that need 5-8 minutes longer baking time. A 9×13-inch pan will make thinner brownies that bake faster (check at 25-28 minutes).

Nutrition

Find it online: https://focialy.com/cheesecake-brownies-recipe/