Description
Delight in the rich and creamy fusion of chocolate and cheesecake with these irresistible Cheesecake Brownies. Featuring a fudgy brownie base swirled with a smooth, tangy cream cheese layer, this dessert offers the perfect balance of decadent flavors and delightful textures. Perfect for gatherings or as a sweet treat any day.
Ingredients
Scale
Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper or lightly grease it to ensure easy removal of the brownies after baking.
- Prepare the Brownie Layer: In a medium bowl, combine the melted butter and 1 cup of granulated sugar. Mix in the eggs and 1 teaspoon of vanilla extract until the batter is smooth. Sift together the cocoa powder, all-purpose flour, salt, and baking powder, then gently incorporate them into the wet ingredients, mixing just until combined to keep the batter tender.
- Prepare the Cheesecake Layer: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add 1/4 cup granulated sugar, 1 large egg, and 1/2 teaspoon vanilla extract. Mix well until the cheesecake mixture is completely smooth and well combined.
- Assemble the Brownies: Pour approximately two-thirds of the brownie batter into the prepared baking dish, spreading it evenly. Carefully layer the cheesecake mixture over the brownie base, ensuring an even spread. Drop spoonfuls of the remaining brownie batter over the cheesecake layer. Use a knife or toothpick to swirl the two layers together gently, creating a marbled effect.
- Bake: Place the assembled dish in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Once done, remove from the oven and let the brownies cool completely in the pan to set properly.
- Serve: Once fully cooled, lift the brownies out of the pan using the parchment paper edges. Cut into 16 equal squares and serve. Enjoy the delicious blend of creamy cheesecake swirled with rich, chocolaty brownies.
Notes
- For best results, use full-fat cream cheese at room temperature to achieve a smooth cheesecake layer.
- Ensure not to overmix the brownie batter once dry ingredients are added to keep brownies tender and fudgy.
- You can store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a festive twist, consider adding chocolate chips or nuts to the brownie batter before baking.
- Allowing the brownies to cool completely before cutting prevents them from crumbling or breaking apart.
