Description
These Cheesecake Brownies are a decadent treat combining rich, fudgy chocolate brownies with a creamy cheesecake layer swirled on top. Perfect for dessert lovers looking for a delightful blend of chocolate and tangy 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: Preheat your oven to 350°F (175°C). 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, mix the melted butter and 1 cup sugar until well combined. Add the eggs and 1 teaspoon vanilla extract, beating until smooth. Sift in the cocoa powder, all-purpose flour, salt, and baking powder, then gently mix until just combined to avoid overmixing.
- Prepare the Cheesecake Layer: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract, mixing until the mixture is well combined and creamy.
- Assemble the Brownies: Pour two-thirds of the brownie batter evenly into the prepared baking dish. Spread the cheesecake mixture evenly over the brownie batter. Drop spoonfuls of the remaining brownie batter over the cheesecake layer, then swirl gently with a knife or toothpick to create a marbled effect.
- Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies moist and fudgy.
- Cool and Serve: Allow the brownies to cool completely in the baking dish to set properly. Once cooled, lift the brownies out using the parchment paper and cut into 16 squares. Serve and enjoy this delicious combination of creamy cheesecake and rich chocolate brownies.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Use parchment paper in the baking dish for easy removal and clean edges.
- Swirling the brownie and cheesecake batter just enough creates a beautiful marbled pattern.
- Do not overbake to keep brownies moist and fudgy.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
