Cheesecake Brownies

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Featuring a rich, fudgy chocolate brownie swirled with smooth and creamy vanilla cheesecake, these indulgent cheesecake brownies are perfect for any occasion!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 602kcal

Author: Katalin Nagy

Equipment

Ingredients

Brownie part

170 g Dark Chocolate use high quality semi-sweet chocolate eg. Callebaut or Lindt
170 g Unsalted butter
4 Eggs at room temperature
200 g Granulated sugar
150 g Brown sugar
45 g Cocoa powder unsweetened Dutch processed
120 g All purpose flour
½ teaspoon Salt

Cheesecake part

226 g Cream cheese full fat Philadephia
50 g Granulated sugar
1 Egg at room temperature
½ teaspoon Vanilla extract

Metric - US Customary

Instructions

Make the brownie

Preheat the oven to 175 C / 350 F (no fan) and prepare a 9-inch / 23 cm brownie tin. Brush the inside of the pan with a tiny bit of oil, and then line the bottom and sides with parchment paper.
Gently melt the butter and the chocolate in a bowl over simmering water over low-medium heat. Alternatively, use your microwave; however, ensure that you don't burn the chocolate.
In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.
Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.
Lastly, sift the dry ingredients (flour, salt, and cocoa powder) into the wet ingredients, and fold the mixture together with a rubber spatula. Do not overmix.
Pour about 90% of the brownie batter into the prepared baking pan and smooth the top with an offset spatula. Leave some for later to create the marble effect.

Make the cheesecake layer

Mix all the cheesecake ingredients with an electric hand mixer or hand whisk for a minute or two until combined.

Assemble

Pipe the cheesecake layer on top of the brownie layer and smooth it with a rubber spatula - this is the neatest approach without mixing the two layers together too much.
Then, place dollops of brownie batter on top of the cream cheese layer. For the marble effect, grab a chopstick or small spoon and gently swirl the brownie batter cheese mixture into the cream cheese layer.

Bake

Bake the cheesecake brownie at 175 C / 350 F for about 35-40 minutes. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will set further as it cools.
Let the cheesecake brownie completely cool in the pan before slicing and serving.
Any leftovers can be stored in an airtight container refrigerated for 2-3 days.

Notes

INGREDIENT NOTES

Use unsalted butter to make the brownies and add the salt separately. This way, you are in control of the quantity of the salt.
The egg should be used at room temperature when making the brownie.
Baking powder is intentionally omitted from the recipe, so your brownies turn out wonderfully fudge and gooey.
The quality of the chocolate chips and the cocoa powder will define the taste of your brownies, so try to use high-quality ingredients, e.g., semi-sweet chocolate from Lindt or Callebaut and Dutch-processed cocoa powder.
For the cheesecake layer, use full-fat cream cheese, as the low-fat versions contain too much water.

TECHNIQUE NOTES

A digital scale is required for a consistent, happy baking experience.
If your preferred chocolate melting method is a microwave, not the double boiler, use a plastic container to melt it. The glass can very quickly heat up and might burn your chocolate.
Always preheat your oven and consider using a digital oven thermometer for the best results.
Each oven is different, so you might need to adjust the baking time +/- 5- 10 minutes.
For the best fudge brownie experience, consider slightly underbaking your dessert.
You have to wait until the brownie cooled to room temperature; otherwise, it´s impossible to make a nice, clean cut.

Nutrition