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Cheesecake Brownies Recipe

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3.8 from 3 reviews

These decadent Cheesecake Brownies combine rich, fudgy dark chocolate brownies with a creamy vanilla cheesecake layer swirled on top. Perfectly baked to achieve a gooey center with a golden-topped cheesecake, this dessert is a luscious treat that satisfies both chocolate and cheesecake cravings.

Ingredients

Brownie Batter

  • 170 g Unsalted Butter
  • 300 g Dark Chocolate
  • 3 Large Eggs (room temperature)
  • 250 g Granulated Sugar (Caster sugar)
  • 120 g All-purpose Flour (Plain flour)
  • 1/2 tsp Salt

Cheesecake Layer

  • 370 g Cream Cheese (room temperature)
  • 180 g Powdered Sugar (Icing sugar)
  • 1 tsp Vanilla Extract
  • 2 Large Eggs (room temperature)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C) or 160°C if using a fan-assisted oven. Line an 8-inch square baking tray with parchment paper to prevent sticking.
  2. Make the Brownie Batter: In a mixing bowl, whip together the 3 large eggs and 250 g granulated sugar until the mixture is light, thick, and custard-like in texture.
  3. Melt Chocolate and Butter: Melt 170 g unsalted butter and 300 g dark chocolate together in the microwave using 30-second intervals, stirring in between until smooth and fully combined.
  4. Combine Mixtures: Pour the melted chocolate and butter mixture into the egg and sugar mixture, stirring until fully incorporated.
  5. Add Dry Ingredients: Gently fold in 120 g all-purpose flour and 1/2 tsp salt until the batter is smooth and even, being careful not to overmix.
  6. Reserve Batter for Swirling: Set aside about 1/3 cup of the brownie batter (or more if you prefer more brownie swirls on top).
  7. Pour Batter into Pan: Pour the remaining brownie batter into the prepared baking pan and spread it out evenly.
  8. Make the Cheesecake Layer: In a separate bowl, combine 370 g cream cheese, 180 g powdered sugar, 1 tsp vanilla extract, and 2 large eggs. Beat until smooth and creamy without lumps.
  9. Layer Cheesecake on Brownie: Pour the cheesecake mixture over the brownie batter in the pan. Add dollops of the reserved brownie batter on top.
  10. Swirl the Batter: Use a knife or spoon to gently swirl the brownie dollops into the cheesecake layer to create an attractive marbled effect.
  11. Bake: Bake in the preheated oven for 30–35 minutes, or until the edges of the cheesecake start to turn golden and the center still has a slight wobble. For gooier brownies, bake closer to 30 minutes; for firmer brownies, bake a few minutes longer.
  12. Cool Completely: Allow the brownies to cool completely in the pan before slicing to ensure clean cuts and maintain the gooey texture.

Notes

  • Use room temperature eggs and cream cheese to ensure even mixing and smooth batter.
  • Do not overbake; the center should still wobble slightly for fudgy brownies.
  • You can customize the swirl design with a toothpick or skewer for extra decoration.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • If desired, allow brownies to come to room temperature before serving for the best texture.

Find it online: https://simpleplatter.com/cheesecake-brownies-recipe/