Description
Indulgent fudgy brownies with a creamy cheesecake swirl, creating the perfect balance of chocolatey richness and tangy sweetness in every bite.
Ingredients
Scale
- For the brownie layer:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- For the cheesecake layer:
- 1 (8 oz) package cream cheese, softened
- ⅓ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Prepare Oven and Pan
- Preheat your oven to 350°F (175°C). Thoroughly grease a 9-inch square baking pan to prevent sticking. For easier removal, consider lining the pan with parchment paper with overhanging edges.
- Make Brownie Batter
- In a medium saucepan, melt the butter over medium heat. Once completely melted, remove from heat and stir in 1 cup sugar until well combined. Add 2 eggs and 1 teaspoon vanilla extract, beating until fully incorporated. Gradually mix in the cocoa powder, flour, salt, and baking powder, stirring until the batter is smooth and no dry ingredients remain visible. Spread this rich batter evenly into the prepared pan.
- Prepare Cheesecake Mixture
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add ⅓ cup sugar and continue beating until well incorporated. Add the egg and ½ teaspoon vanilla extract, mixing until the mixture is completely smooth and silky. Be careful not to overmix, as this can incorporate too much air.
- Layer and Swirl
- Carefully dollop the cheesecake mixture over the brownie base, distributing it evenly across the surface. Using a knife or fork, gently swirl the two batters together to create a beautiful marbled effect. Don’t overmix – just a few swirls will create the perfect pattern.
- Bake
- Place the pan in the preheated oven and bake for 25-30 minutes. The brownies are done when the cheesecake layer is set and the edges are slightly browned. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
- Cool and Serve
- Allow the brownies to cool completely in the pan before cutting. For clean cuts, refrigerate for at least 2 hours before slicing into squares. Use a sharp knife, cleaning it between cuts for the neatest presentation.
Notes
- For the best texture, don’t overmix the brownie batter once the dry ingredients are added.
- The cream cheese should be fully softened to room temperature to avoid lumps in the cheesecake layer.
- For a flavor variation, try adding 1/2 cup chocolate chips to the brownie batter.
- These brownies can be stored in an airtight container in the refrigerator for up to 5 days.
- For a minty twist, add 1/4 teaspoon of peppermint extract to the brownie layer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg