Cheesecake Brownies Recipe

Introduction

Cheesecake brownies combine the rich, fudgy texture of classic brownies with a creamy cheesecake swirl, creating a delightful treat that satisfies both chocolate and cheesecake cravings. These brownies are perfect for parties or an indulgent snack at home.

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter (melted)
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract
• 8 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 1 large egg (for cheesecake layer)
• 1/2 cup chocolate chips (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
2. Step 2: In a medium bowl, combine the melted butter and cocoa powder until smooth. Stir in the granulated sugar, then add the eggs one at a time, mixing well after each addition.
3. Step 3: Gently fold in the flour and vanilla extract, mixing just until incorporated to avoid overmixing the batter.
4. Step 4: In a separate bowl, beat the softened cream cheese with powdered sugar until smooth. Add the additional egg and mix until fully blended.
5. Step 5: Pour half of the brownie batter into the prepared pan. Spread half of the cream cheese mixture evenly over the top. Repeat the layers with the remaining batter and cheesecake mixture. Use a knife to gently swirl the two layers together to create a marbled effect.
6. Step 6: If desired, sprinkle chocolate chips on top. Bake for 30-35 minutes, until the edges are set but the center remains slightly soft. Allow to cool completely before cutting into squares.

Tips & Variations

• For extra chocolate flavor, fold in the optional chocolate chips into the brownie batter or sprinkle on top before baking.
• Use full-fat cream cheese for the creamiest texture and best flavor in the cheesecake layer.
• Swirling the cheesecake and brownie layers gently ensures a beautiful marbled appearance without blending the flavors completely.
• Try adding a pinch of espresso powder to the brownie batter to enhance the chocolate taste subtly.

Storage

Store cheesecake brownies in an airtight container in the refrigerator for up to 5 days. They can be enjoyed cold or warmed briefly in the microwave for a soft, melty treat. For longer storage, freeze the brownies wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese?

While low-fat cream cheese can be used, it may result in a less creamy and slightly tangier cheesecake layer. Full-fat cream cheese provides the best texture and richness.

How do I know when the brownies are done?

The brownies are done when the edges are set and beginning to pull away from the pan, while the center still feels a bit soft but not liquid. They will firm up as they cool, so avoid overbaking to keep them fudgy.

Cheesecake Brownies Recipe

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★★★★★

4.4 from 89 reviews

These decadent cheesecake brownies combine rich, fudgy chocolate brownie layers with a creamy cheesecake swirl for a perfect dessert that satisfies both chocolate and cheesecake cravings. Easy to make with simple ingredients, they bake up moist and luscious with a beautiful marbled effect.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract

Cheesecake Layer

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 large egg

Optional

• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by greasing it well or lining it with parchment paper to prevent sticking.
2. Make Brownie Batter: In a medium bowl, combine the melted butter and unsweetened cocoa powder until smooth. Add the granulated sugar and eggs one at a time, mixing well after each addition until fully incorporated and smooth.
3. Add Dry Ingredients: Gently fold in the all-purpose flour and vanilla extract into the cocoa mixture just until combined. Be careful not to overmix to keep the brownies tender.
4. Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add the large egg and mix until fully blended and lump-free.
5. Layer Batter and Cheesecake: Pour half of the brownie batter into the prepared baking pan and spread evenly. Spoon half of the cheesecake mixture over the brownie layer. Repeat with the remaining brownie batter and then the rest of the cheesecake mixture. Use a knife to gently swirl the layers together, creating a marbled effect.
6. Bake: Bake in the preheated oven for 30 to 35 minutes, or until the top is set but still slightly soft in the center when tested with a toothpick. Avoid overbaking to maintain a fudgy texture.
7. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into squares for serving.

Notes

• For a more intense chocolate flavor, you can use dark cocoa powder.
• If desired, fold chocolate chips into the brownie batter before layering for added texture and chocolate bursts.
• Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake layer.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These brownies can also be frozen for up to 2 months; thaw completely before serving.

Keywords: cheesecake brownies, chocolate cheesecake swirl brownies, fudgy brownies, easy dessert, chocolate dessert, cheesecake dessert