Description
These Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy cheesecake swirl, creating a decadent and irresistible dessert perfect for any occasion.
Ingredients
Scale
Brownie Batter
- 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 and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and for easy removal of brownies.
- Make Brownie Batter: In a mixing bowl, combine melted butter, 1 cup sugar, eggs, and 1 teaspoon vanilla extract. Stir in cocoa powder, all-purpose flour, salt, and baking powder until just combined, being careful not to overmix.
- Layer Brownie Batter: Pour most of the brownie batter into the prepared pan, reserving about 1/4 cup of batter for the cheesecake topping swirl.
- Prepare Cheesecake Layer: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add 1/4 cup sugar, 1 large egg, and 1/2 teaspoon vanilla extract, mixing until the mixture is uniform and creamy.
- Assemble Cheesecake Brownies: Spread the cheesecake mixture evenly over the brownie batter in the pan. Drop spoonfuls of the reserved brownie batter on top of the cheesecake layer.
- Swirl Batter: Use a knife or skewer to gently swirl the brownie batter into the cheesecake layer, creating a marbled effect without blending them completely.
- Bake: Bake in the preheated oven for 35–40 minutes or until the center is set and a toothpick inserted comes out with a few moist crumbs.
- Cool and Slice: Allow the brownies to cool completely in the pan before slicing into 9 squares for clean, easy serving.
Notes
- For a fudgier brownie, reduce baking time by a few minutes to avoid overbaking.
- Chill the brownies before cutting to get clean, firm slices.
- You can double the recipe and bake in a 9×13-inch pan for a larger batch, adjusting the baking time accordingly.
