These cheesecake brownies are rich, fudgy, creamy, and perfect for anyone who loves both brownies and cheesecake. The chocolate brownie layer stays soft and dense while the cheesecake layer adds a smooth, slightly tangy contrast on top.
Ingredients
For the Brownie Batter:
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
For the Cheesecake Layer:
- 225 g cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F).
Grease or line a square baking pan with parchment paper.
In a saucepan, melt the butter. Remove from the heat and stir in the sugar and brown sugar.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Add the cocoa powder, flour, and salt. Mix until just combined.
Pour about three-quarters of the brownie batter into the prepared pan and spread evenly.
In another bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
Spread the cheesecake mixture over the brownie layer.
Drop spoonfuls of the remaining brownie batter on top of the cheesecake layer.
Use a knife or toothpick to gently swirl the brownie batter into the cheesecake mixture.
Bake for about 35 to 40 minutes, or until the center is mostly set.
Let the brownies cool completely before cutting.
Texture and Flavor
These brownies are rich and fudgy with a creamy cheesecake topping. The swirl on top gives them a beautiful look while also combining the flavors in every bite.
Tips
- Do not overbake or the brownies may become dry
- Let them cool fully before slicing for cleaner pieces
- Store them in the refrigerator if you want a firmer cheesecake layer
- Add chocolate chips if you want extra richness
Storage
Keep the brownies in an airtight container in the refrigerator for up to 4 days.
These cheesecake brownies are the perfect mix of chocolate and creaminess, making them a dessert that is hard to resist.