The Best Cheesecake Chocolate Brownies Recipe (Easy)
Satisfy your sweet tooth with Cheesecake Chocolate Brownies. This recipe combines the best of fudgy brownies and indulgent cheesecake for a truly decadent treat.
Equipment
- 8x8-inch square pan
- Parchment paper
- Medium saucepan
- Small bowl
- Butter knife
- Measuring cups and spoons
- Sharp knife
Ingredients
Brownie Layer
- 1 cup (227g) unsalted butter
- 3/4 cup (64g) Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- 1 1/4 cup (250g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 3 large eggs room temperature
- 3/4 cup (90g) all-purpose flour
- 1/2 teaspoon (3g) kosher salt
- 1/2 cup (85g) semisweet chocolate chips (optional)
Cheesecake Layer
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
Prepare the Brownie Layer:
- Preheat the oven to 350°Fahrenheit (175°Celsius). Line an 8x8-inch pan with parchment paper.
- 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:
- 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.
- Let the brownies cool completely in the pan. For clean cuts, refrigerate for at least 1 hour before slicing
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.
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