Get ready to wow your taste buds with the ultimate dessert fusion: Cheesecake Chocolate Brownies! Imagine a rich, fudgy brownie base swirled with a luscious creamy vanilla cheesecake layer—pure decadence in every bite. This cheesecake brownies recipe is the perfect treat for anyone who loves combining the best of fudgy chocolate brownies with the smooth indulgence of cheesecake!

These incredible cheesecake brownies combine a fudgy chocolate brownie recipe with a simple cheesecake batter for one of my favorite brownie recipes ever! These homemade brownies are simple and take my brown butter brownies to the next level. In fact, these cheesecake swirl brownies might be my favorite recipe on the site! 

If you love chocolate recipes, then you’ll love my triple chocolate cupcakes, milk chocolate brownies, walnut brownies, and chocolate chip loaf cake!

Why You’ll Love This Recipe

• Decadence Meets Simplicity: These fudgy cheesecake brownies taste like they came from a bakery but are made with simple ingredients you likely already have.
• Cheesecake Swirls: The creamy cheesecake swirl is not just beautiful; it adds a tangy balance to the rich chocolate flavor.
• No Fancy Equipment Needed: This easy recipe requires just a few bowls and a butter knife—no electric mixer or stand mixer is necessary!

Ingredients

• Unsalted Butter: The base for the brownie layer; browning it adds nutty depth. Use high-quality butter for the best flavor.
• Dutch-Processed Cocoa Powder: Creates a deep chocolate flavor in the brownie base. Look for it in the baking aisle, or try a gourmet brand for extra richness.
• Brown Sugar: Adds moisture and a subtle molasses flavor, essential for a fudgy brownie recipe.
• Granulated Sugar: Balances the brownie and cheesecake layers’ sweetness.
• Large Eggs: Provides structure to both the brownie and cheesecake layers; use room-temperature eggs for smoother mixing.
• All-Purpose Flour: The perfect flour-to-cocoa ratio ensures the brownies are fudgy without being dense.
• Salt: A small pinch enhances the chocolate flavor in the brownie layer.
• Semisweet Chocolate Chips: Optional but highly recommended for pockets of gooey chocolate in the brownie layer.
• Philadelphia Cream Cheese: Full-fat cream cheese is key for the creamy cheesecake layer—room temperature ensures a smooth mixture.
• Egg Yolk: Adds richness to the cheesecake filling and creates a velvety texture.
• Vanilla Extract: Enhances both the brownie and cheesecake layers for a balanced flavor.

Ingredient Substitutions

• Chocolate Chips: Replace with chopped dark chocolate for a bolder flavor.
• Brown Sugar: Swap for coconut sugar for a slight caramel note.
• Cream Cheese: Use mascarpone for an extra luxurious cheesecake filling.
• All-Purpose Flour: For a gluten-free option, substitute with a 1:1 gluten-free flour blend.

Ingredient Additions

• Chocolate Ganache: Drizzle over the cooled brownies for an extra chocolatey touch.
• Fresh Raspberries: Scatter on top of the cheesecake mixture before baking for a fruity twist.
• Peanut Butter Swirl: Drop dollops of peanut butter on top of the brownie batter and swirl it in alongside the cheesecake layer.
• Coffee Powder: Mix 1 teaspoon of espresso powder into the brownie batter to deepen the chocolate flavor.

Step by Step Instructions

Preheat the oven to 350°Fahrenheit (175°Celsius). Line an 8×8-inch pan with parchment paper.

Make the Brownie Batter: In a medium saucepan, melt the butter over medium heat. Stir constantly until it foams, turns golden brown, and smells nutty.

Remove from heat and whisk in the cocoa powder until smooth. Stir in the vanilla extract, brown sugar, and granulated sugar until fully combined. Whisk in the eggs, one at a time, until the mixture is glossy. Fold in the flour and salt until just combined. If desired, stir in the chocolate chips.

Prepare the Cheesecake Layer: In a small bowl, mix the cream cheese, sugar, egg yolk, and vanilla extract until smooth.

Assemble the Layers: Pour about 3/4 of the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the cheesecake mixture over the brownie batter, followed by dollops of the remaining brownie batter.

Use a butter knife to swirl the layers together for a marbled effect.

Bake and Cool: Let the brownies cool completely in the pan. For clean cuts, refrigerate for at least 1 hour before slicing.

Bake for 30–35 minutes, or until the edges are set and the cheesecake layer is lightly golden. A toothpick inserted into the brownie portion should come out with moist crumbs.

Expert Tips and Notes

• Room Temperature Ingredients: Use room temperature cream cheese and eggs for the creamiest cheesecake layer.
• Don’t Overmix: Fold the flour gently into the brownie batter to maintain the fudgy texture.
• Swirl Smart: Use a butter knife for the best results when swirling the cheesecake and brownie layers.
• Clean Cuts: Chill the brownies before slicing, and use a sharp knife dipped in hot water for clean cuts.

Serving Suggestions

• Classic Dessert: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Party-Ready Treats: Cut into small squares for bite-sized indulgence on a dessert platter
• .Next-Level Cheesecake Brownies: Add a drizzle of salted caramel or melted dark chocolate for extra flair.
• Breakfast Treat: Yes, they’re indulgent, but paired with coffee, they’re the perfect weekend morning pick-me-up!

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days, but ensure a cool spot away from sunlight.
• Refrigeration: For longer storage, wrap brownies in plastic wrap and store in the fridge for up to 5 days. The cheesecake layer stays creamy this way!
• Freezing: Freeze individual brownies in a freezer-safe bag or wrap tightly in foil for up to 3 months. Thaw in the fridge overnight for best results.

Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

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