Print

Irresistible Cheesecake Brownies Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

These Irresistible Cheesecake Brownies combine the rich, fudgy texture of chocolate brownies with a creamy, tangy cheesecake swirl for the perfect dessert treat. Featuring a luscious brownie base enhanced by cocoa powder and a smooth cream cheese layer, these brownies offer a delightful balance of flavors and textures, with optional chocolate chips, nuts, and peanut butter swirls for added indulgence.

Ingredients

Scale

Brownie Base

  • 1/2 cup Melted Unsalted Butter
  • 1 cup Granulated Sugar
  • 2 Large Eggs
  • 1 cup Unsweetened Cocoa Powder
  • 1 cup All-Purpose Flour
  • 1 teaspoon Vanilla Extract
  • 1 cup Chocolate Chips
  • 1 cup Nuts (crushed walnuts or pecans)
  • 1/2 cup Peanut Butter

Cheesecake Swirl

  • 8 oz Full-fat Cream Cheese
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract

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 of brownies.
  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 thoroughly until the mixture is smooth and glossy.
  3. Add Dry Ingredients: Sift in the unsweetened cocoa powder and all-purpose flour to the wet mixture. Gently stir until just combined, being careful not to overmix to maintain a fudgy texture.
  4. Prepare Cheesecake Mixture: In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and free of lumps, creating a creamy cheesecake layer.
  5. Layer the Brownie and Cheesecake: Pour half of the brownie batter into the prepared baking pan. Spoon dollops of the cheesecake mixture over the batter, then add the remaining brownie batter on top. Use a knife to swirl the two layers together to create a marbled effect.
  6. Add Optional Ingredients: Sprinkle chocolate chips and crushed nuts evenly over the batter, and drizzle peanut butter in small amounts to swirl for a nutty flavor boost.
  7. Bake the Brownies: Place the baking pan in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick; it should come out with moist crumbs but no wet batter.
  8. Cool and Slice: Allow the brownies to cool completely in the pan on a wire rack to set. Once cooled, slice into neat squares and serve.

Notes

  • Ensure butter is fully melted and cooled slightly before mixing to avoid cooking the eggs.
  • Do not overmix the batter once flour is added to keep brownies fudgy.
  • Use full-fat cream cheese for the best creamy texture and flavor.
  • Swirling too aggressively can blend layers completely; use gentle motions for visible marbling.
  • Let brownies cool completely before slicing to prevent crumbling.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: cheesecake brownies, fudgy brownies, chocolate swirl brownies, creamy brownies, dessert recipe, chocolate and cream cheese dessert

Find it online: https://www.cheftara.com/irresistible-cheesecake-brownies-recipe-4/