This irresistible dessert brings together two beloved classics—rich, fudgy chocolate brownies and silky vanilla cheesecake. The result is a beautiful swirl of flavors and textures: deep chocolate notes, a creamy tang, and a perfectly moist bite in every square. These brownies look stunning, taste indulgent, and come together with simple pantry ingredients.

Why You’ll Love This Recipe

• Combines two desserts into one elegant, crowd-pleasing treat.
• Fudgy brownie base contrasts beautifully with the smooth cheesecake layer.
• Requires only basic ingredients and minimal prep time.
• Swirled top makes each piece visually stunning without extra effort.
• Perfect for gatherings, gifting, or anytime you crave a decadent dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownie Layer

• 2 cups semi-sweet chocolate chips
• 1/2 cup unsalted butter, cubed
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 3 tablespoons cocoa powder
• 1/4 teaspoon sea salt

Cheesecake Layer

• 8 oz full-fat cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1/4 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F. Prepare an 8-inch square pan by spraying lightly with oil and lining with parchment paper, leaving overhangs on two sides for easy removal.
2. In a microwave-safe bowl, combine 1 1/2 cups chocolate chips and the cubed butter. Heat for 30 seconds, stir, and continue in 10–20 second intervals until melted and smooth.
3. Stir in the sugar. Add the eggs one at a time, mixing fully before adding the next. Stir in the vanilla.
4. In a separate bowl, whisk together the flour, cocoa powder, and sea salt. Add this dry mixture to the chocolate mixture and fold just until incorporated.
5. Stir in the remaining 1/2 cup chocolate chips.
6. Spread the brownie batter into the prepared pan, reserving about 1/3 cup for swirling.
7. In another bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla and mix until creamy. Pour the cheesecake mixture over the brownie layer.
8. Add 1 teaspoon warm water to the reserved brownie batter to loosen it, then drop small spoonfuls over the cheesecake layer.
9. Use a knife to gently swirl the batter, staying within the cheesecake layer to create a marbled effect.
10. Bake for 30–40 minutes or until the center is set and a toothpick inserted comes out mostly clean.
11. Cool in the pan for 30 minutes, then refrigerate for at least 1 hour before slicing.
12. Lift the brownies out using the parchment overhang and cut into squares.

Servings and timing

• Servings: 9–12 squares
• Prep time: 20 minutes
• Bake time: 30–40 minutes
• Cooling time: 30 minutes
• Chill time: 1 hour
• Total time: approximately 2 hours

Variations

• Use dark chocolate chips for a deeper chocolate profile.
• Add 1/4 cup mini chocolate chips on top of the cheesecake layer before swirling for extra texture.
• Swirl in 2 tablespoons raspberry jam into the cheesecake layer for a fruity twist.
• Add 1/4 teaspoon almond extract to the brownie batter for a subtle nutty note.
• Replace cocoa powder in the brownie base with black cocoa for a more intense color and flavor.

Storage/Reheating

• Refrigerate brownies in an airtight container for up to 3 weeks.
• Freeze for up to 1 month; thaw in the refrigerator before serving.
• For a warm serving, microwave a chilled brownie for 10–15 seconds.

FAQs

How do I know when the brownies are fully baked?

Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.

Can I use milk chocolate instead of semi-sweet chocolate?

Yes, but the brownies will be sweeter and lighter in chocolate flavor.

Do the cheesecake ingredients need to be room temperature?

Yes, room-temperature cream cheese and egg ensure a smooth, lump-free batter.

Can I double the recipe?

Yes. Use a 9×13-inch pan and add a few minutes to the bake time.

Can I make these brownies ahead of time?

Absolutely. They taste even better the next day after chilling.

Why did my cheesecake layer crack?

Overbaking can cause cracks. Remove the brownies from the oven as soon as they are set.

Can I swirl the batters more for a dramatic look?

Yes, but avoid overmixing or the layers will blend too much.

Can I add nuts to the brownie layer?

Yes, chopped walnuts or pecans can be folded into the batter.

How do I cut brownies cleanly?

Use a warm, sharp knife and wipe it clean between cuts.

Can I freeze individual brownie squares?

Yes. Wrap each square tightly and store in a freezer bag to maintain freshness.

Conclusion

Cheesecake Chocolate Brownies offer the best of both worlds—rich chocolate brownie decadence and smooth, tangy cheesecake in one beautiful pan. With simple ingredients and stunning results, this recipe is perfect for any occasion. Whether you’re serving guests or treating yourself, these brownies deliver a memorable, indulgent experience every time.

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