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Irresistible Cheesecake Brownies Recipe

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★★★★★

4.5 from 79 reviews

These irresistible cheesecake brownies combine rich, fudgy chocolate brownies with a creamy cheesecake swirl for the perfect indulgent treat. Loaded with chocolate chips, crunchy nuts, and a hint of peanut butter, this dessert is a delightful balance of textures and flavors that’s ideal for any chocolate lover.

Ingredients

Scale

Brownie Batter

  • 1 cup Unsweetened Cocoa Powder (Choose high-quality for best results.)
  • 1 cup Granulated Sugar (Balances the richness of cocoa and cream cheese.)
  • 2 Large Eggs (Use fresh ones for optimal texture.)
  • 1 cup All-Purpose Flour (Essential for the perfect bite.)
  • 1/2 cup Melted Unsalted Butter (Don’t skip this for creamy brownies.)
  • 1 teaspoon Vanilla Extract (Enhances and deepens the overall flavors.)
  • 1 cup Chocolate Chips (For extra chocolate flavor.)
  • 1 cup Nuts, crushed walnuts or pecans (Add crushed walnuts or pecans for crunch.)
  • 1/2 cup Peanut Butter (Swirl in for a nutty upgrade.)

Cheesecake Swirl

  • 8 oz Cream Cheese (Opt for full-fat to maximize creaminess.)
  • 1/2 cup Powdered Sugar (Creates a delightful creamy texture.)
  • 1 teaspoon Vanilla Extract (Use part of the total for cheesecake mixture.)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Brownie Batter: In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Add the eggs one at a time, mixing until the batter is smooth and glossy. Sift in the unsweetened cocoa powder and all-purpose flour, then gently stir until just combined to maintain a fudgy texture. Fold in the chocolate chips, crushed nuts, and peanut butter carefully.
  3. Prepare the Cheesecake Swirl: In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy, making sure there are no lumps.
  4. Layer the Batter: Pour half of the brownie batter into the prepared pan. Spoon dollops of the cheesecake mixture evenly over the brownie batter. Then, pour the remaining brownie batter on top. Using a knife, gently swirl the layers together for a marbled effect.
  5. Bake: Place the pan in the preheated oven and bake for 30-35 minutes. Insert a toothpick into the center; it should come out slightly moist but not wet, indicating perfect doneness.
  6. Cool and Serve: Allow the brownies to cool completely in the pan. This helps them set and makes slicing into neat squares easier. Once cooled, cut into portions and serve.

Notes

  • For best texture, do not overmix the batter after adding flour.
  • You can substitute walnuts or pecans with your favorite nuts or omit them for a nut-free option.
  • Use full-fat cream cheese for the creamy cheesecake layer; low-fat versions may affect texture.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Peanut butter swirl is optional but adds a delicious nutty flavor to the brownies.

Keywords: cheesecake brownies, chocolate brownies, dessert recipe, peanut butter brownies, nutty brownies, fudgy brownies

Find it online: https://www.cheftara.com/irresistible-cheesecake-brownies-recipe-2/