Cheesecake Brownies
Cheesecake Brownies combine rich chocolate and silky cream cheese into a warm, gooey dessert that's perfect for any occasion.
Ingredients
For the Brownie Base
- 1 cup unsalted butter, melted can substitute with coconut oil for a dairy-free twist
- 1.25 cups granulated sugar
- 3 large eggs room temperature gives structure and shine
- 1 teaspoon vanilla extract elevates the chocolate and cream cheese flavors
- 0.75 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder use Dutch-processed for a deeper taste
- 0.25 teaspoon salt
For the Cheesecake Layer
- 8 ounces cream cheese, softened use vegan cream cheese for dairy-free
- 0.5 cups powdered sugar sweetens the cheesecake layer
- 1 zest orange (optional) brightens the flavor profile
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang to lift brownies out later.
- In a bowl, whisk melted butter and sugar until glossy. Add the eggs one at a time, then stir in vanilla.
- Sift in flour, cocoa powder, and salt. Fold gently until just combined; the batter should be thick and velvety.
- Spoon half of the brownie batter into the prepared pan, smoothing it into an even layer.
Cheesecake Mixture
- In a separate bowl, beat the softened cream cheese with powdered sugar and the egg yolk until silky. Stir in orange zest if using.
- Drop spoonfuls of the cheesecake mixture over the brownie layer, then dollop the remaining brownie batter on top. Use a knife to swirl gently.
Baking
- Bake for 30–35 minutes, or until the cheesecake swirl is set and a toothpick in the chocolate part comes out with a few moist crumbs.
- Cool completely in the pan. For cleaner slices, chill for 1 hour before cutting. Serve at room temperature or slightly chilled.
Notes
Refrigerate leftovers in an airtight container for up to 5 days. For freezing, cut brownies into squares and wrap individually. They can be thawed overnight in the refrigerator or at room temperature for an hour before serving.