Description
Fudgy chocolate brownies with a creamy cheesecake swirl for a decadent dessert.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare Brownie Layer: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Line the bottom with parchment paper, leaving an overhang.
- In a large bowl, combine melted butter and sugar. Whisk until smooth and creamy.
- Add eggs, one at a time, whisking well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- If using, gently fold in chocolate chips.
- Prepare Cheesecake Layer: In a separate bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, beating well after each addition. Do not overmix.
- Stir in vanilla extract.
- Assemble and Bake: Pour brownie batter into the prepared pan and spread evenly.
- Carefully pour cheesecake batter over the brownie batter and spread evenly.
- For a marbled effect, swirl the cheesecake batter into the brownie batter using a knife or toothpick.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before cutting into squares.
- Refrigerate for at least 2 hours before serving for best results.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overmix the brownie or cheesecake batter.
- Don’t overbake the brownies.
- Let the brownies cool completely before cutting.
- Refrigerate the brownies for best results.
- Variations: Add nuts, chocolate chunks, a layer of caramel or peanut butter, or use different extracts.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Dairy-Free: Use dairy-free butter and cream cheese.
- Troubleshooting:
- Dry Brownies: Avoid overbaking and overmeasuring flour.
- Gooey Brownies: Avoid underbaking and overmeasuring butter.
- Cracked Cheesecake Layer: Avoid overbaking and baking at too high a temperature. Place a pan of water on the bottom rack of the oven.
- Sinking Brownies: Avoid underbaking and overmeasuring sugar.
- Storage Instructions: Store leftover cheesecake brownies in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months. Wrap individually in plastic wrap and place in a freezer-safe bag or container. Thaw in the refrigerator before serving.
- Serving Suggestions: Serve with vanilla ice cream, whipped cream, or chocolate sauce. Enjoy with coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 35 minutes