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Cheesecake Brownies

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Rich, fudgy brownies swirled with creamy cheesecake for the ultimate dessert mashup. These cheesecake brownies combine the best of both worlds — the deep chocolate flavor of brownies and the tangy smoothness of cheesecake, beautifully marbled for a stunning presentation.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 45 minutes (including cooling)
  • Yield: 9–12 brownies
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For The Brownie Layer:
  • 120 g unsalted butter, cut into cubes
  • 150 g dark chocolate, chopped
  • 150 g granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 80 g all-purpose flour, sifted
  • 2 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • For The Cheesecake Filling:
  • 200 g full-fat cream cheese, softened
  • 60 g powdered sugar, sifted
  • 1 large egg, at room temperature
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 175°C (350°F). Grease or line a 20×20 cm (8×8 inch) baking pan with parchment paper.
  2. In a heatproof bowl, melt butter and dark chocolate together using a double boiler or microwave in short bursts, stirring until smooth.
  3. Whisk in the sugar, then add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Gently fold in the sifted flour, cocoa powder, and salt until just combined and smooth.
  5. In a separate bowl, beat cream cheese until creamy. Add powdered sugar, mixing until smooth, then add egg and vanilla, blending until silky.
  6. Pour half of the brownie batter into the prepared pan and spread evenly. Spoon cheesecake mixture over it, then top with remaining brownie batter.
  7. Using a knife or skewer, swirl the two batters together to create a marbled pattern.
  8. Bake for 30–35 minutes, until edges are set and the center is slightly soft.
  9. Cool completely in the pan, then chill for 1 hour before slicing for clean edges.

Notes

  • Do not overbake — the center should remain slightly soft for fudgy texture.
  • For extra richness, add chocolate chips or espresso powder to the brownie batter.
  • Chill before slicing for neat, bakery-style squares.
  • Store in the refrigerator for up to 5 days or freeze for up to 2 months.
  • For gluten-free brownies, use a 1:1 gluten-free flour blend.

Nutrition

Find it online: https://savorymomskitchen.com/cheesecake-brownies/