Perfect Cheesecake Brownies
Indulge in the ultimate dessert mashup with these decadent cheesecake brownies. Combining fudgy chocolate brownies with a creamy cheesecake swirl, this recipe delivers a perfect balance of rich chocolate and tangy sweetness in every bite.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Medium saucepan
- Mixing Bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups
- Measuring spoons
- Knife or skewer
- Toothpick
Ingredients
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar, cocoa powder, and salt until well combined.
- Stir in the vanilla extract.
- Add the eggs one at a time, mixing well after each addition. The batter will be thick.
- Gradually add the flour, mixing until just combined. Be careful not to overmix!
- In a separate bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Add the egg and vanilla extract and beat until just combined. Do not overmix.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Drop spoonfuls of the cheesecake mixture over the brownie batter.
- Use a knife or skewer to swirl the cheesecake mixture into the brownie batter. Be creative!
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don't overbake, or your brownies will be dry.
- Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang.
- Cut into squares and enjoy!
Notes
For best results, ensure your cream cheese is properly softened. Avoid overmixing the brownie batter to prevent tough brownies. To prevent cracking in the cheesecake layer, allow the brownies to cool slowly in the oven with the door slightly ajar. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For variations, add 1/2 cup of chocolate chips or chopped nuts to the brownie batter. You can also swirl peanut butter or sprinkle crushed Oreo cookies over the cheesecake layer before baking.