Irresistible Cheesecake Brownies Recipe
These irresistible cheesecake brownies combine rich, fudgy chocolate brownie layers with a creamy, tangy cheesecake swirl, creating a perfect balance of flavors and textures. Enhanced with chocolate chips, nuts, and a peanut butter swirl, this dessert is sure to satisfy any sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 brownies (8x8-inch pan, sliced into 16 squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 (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 (Included here as it enriches the cheesecake swirl.)
Instructions
- 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.
- Mix Brownie Ingredients: In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Add the eggs one at a time, mixing after each addition until the batter is smooth and glossy.
- Add Dry Ingredients: Sift in the unsweetened cocoa powder and all-purpose flour to the wet mixture. Gently fold with a spatula until just combined to maintain a fudgy texture, being careful not to overmix. Stir in chocolate chips and nuts evenly.
- Prepare Cheesecake Swirl: In a separate bowl, beat the full-fat cream cheese with powdered sugar and vanilla extract until smooth and creamy, ensuring there are no lumps.
- Layer and Swirl Batter: Pour half of the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the cheesecake mixture over this layer. Add the remaining brownie batter on top. Use a knife to create gentle swirls through both layers, incorporating peanut butter by swirling it into the top batter if desired.
- 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 slightly moist but without wet batter.
- Cool and Slice: Allow the brownies to cool completely in the pan to set properly before slicing into squares for neat portions.
Notes
- Use full-fat cream cheese for the richest texture and flavor in the cheesecake swirl.
- For a nut-free version, omit the nuts or substitute with seeds like pumpkin or sunflower seeds.
- Allow brownies to cool thoroughly before slicing to prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- To make the peanut butter swirl more prominent, gently warm the peanut butter before swirling.
Keywords: cheesecake brownies, chocolate brownies, dessert, fudge brownies, chocolate swirl, peanut butter swirl, nuts, cream cheese dessert
