Description
Delight in rich, fudgy cheesecake brownies that combine the deep chocolate flavor of classic brownies with a creamy, tangy cheesecake layer. These decadent treats are perfect for dessert lovers craving a luscious twist on traditional brownies, combining moist cocoa-infused cake with swirls of smooth cream cheese in every bite.
Ingredients
Scale
Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Set your oven temperature to 350°F (175°C) to prepare for baking. Line an 8×8 inch baking dish with parchment paper or lightly grease it to prevent sticking.
- Prepare the Brownie Layer: In a medium bowl, combine the melted butter and 1 cup of sugar until well mixed. Add the eggs and vanilla extract, stirring until smooth. Sift in cocoa powder, flour, salt, and baking powder, gently folding to just combine without overmixing.
- Prepare the Cheesecake Layer: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add 1/4 cup sugar, one large egg, and 1/2 teaspoon vanilla extract; mix thoroughly until the mixture is well combined and silky.
- Assemble the Brownies: Pour about two-thirds of the brownie batter evenly into the prepared baking dish. Spread the cheesecake mixture evenly over this brownie layer. Drop spoonfuls of the remaining brownie batter over the cheesecake layer, then use a knife or toothpick to gently swirl the two batters together for a marbled effect.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter. Once baked, remove from oven and allow to cool completely in the dish.
- Serve: Use the parchment paper to lift the brownies out of the pan. Cut into 16 squares and serve. These brownies are delicious served at room temperature or chilled.
Notes
- For best results, ensure the cream cheese is softened to room temperature to avoid lumps in the cheesecake layer.
- Do not overmix the brownie batter once the flour is added to maintain a tender crumb.
- Swirling the cheesecake and brownie batters creates a visually appealing marbled pattern—take your time with this step.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
