Cheesecake Swirled Chocolate Brownies (Printable)
Fudgy chocolate brownies with creamy cheesecake swirls create a rich, marbled dessert bar.
# What You'll Need:
→ Brownie Layer
01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup packed light brown sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 3/4 cup plus 2 tbsp all-purpose flour
07 - 2/3 cup unsweetened cocoa powder
08 - 1/2 tsp salt
09 - 3.5 oz dark chocolate, chopped or chips
→ Cheesecake Swirl
10 - 8 oz cream cheese, softened
11 - 1/4 cup granulated sugar
12 - 1 large egg
13 - 1/2 tsp vanilla extract
# How To Make It:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Whisk melted butter, granulated sugar, and brown sugar until smooth. Beat in eggs and vanilla extract until fully combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Stir gently until just combined. Fold in chopped dark chocolate.
04 - Reserve 1/4 cup brownie batter. Pour remaining batter into prepared pan, spreading evenly.
05 - Beat cream cheese until smooth. Add granulated sugar, egg, and vanilla extract, mixing until creamy and well incorporated.
06 - Spread cheesecake mixture evenly over the brownie batter in the pan.
07 - Drop spoonfuls of reserved brownie batter over cheesecake layer. Use knife or skewer to swirl together for marbled effect.
08 - Bake 32-35 minutes until center is just set and toothpick inserted comes out with moist crumbs.
09 - Cool completely in pan before lifting out and cutting into squares.
# Expert Suggestions:
01 -
- You get two desserts in one bite with zero extra effort
- The contrast between fudgy chocolate and tangy cream cheese keeps every bite interesting
02 -
- Overbaking is the death of fudgy brownies, so start checking at 30 minutes
- Cheesecake batter needs to be room temperature to swirl properly
03 -
- Chill the whole pan before cutting for the cleanest edges
- Add fresh raspberries to the cheesecake layer for a tart contrast