Cheesecake Brownies
Rich, fudgy cheesecake brownies swirled with cream cheese and chocolate chips. A decadent dessert combining two classics—brownies and cheesecake—in one irresistible bite.
Servings
Ingredients
For the Brownie Layer:
- 1 stick unsalted butter cut into pieces
- 4 oz unsweetened chocolate chopped
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 2/3 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
For the Cheesecake Swirl:
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/4 teaspoon pure vanilla extract
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with aluminum foil, leaving an overhang on two sides for easy removal. Lightly grease the foil with butter or nonstick spray.
Make the Brownie Batter
- In a medium saucepan over low heat, melt the unsalted butter and chopped unsweetened chocolate together, stirring occasionally until smooth. Remove from heat. Stir in the granulated sugar, followed by the eggs, vanilla extract, and a pinch of salt. Mix until fully incorporated. Add the flour and chocolate chips, and stir just until combined. Spread the brownie batter evenly into the prepared baking pan.
Prepare the Cheesecake Swirl
- In a separate bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy.
Add the Swirl and Bake
- Drop spoonfuls of the cheesecake mixture across the surface of the brownie batter (approximately 8 dollops). Use a knife or skewer to gently swirl the two batters together to create a marbled effect. Do not overmix.
Bake and Cool
- Bake for approximately 35 minutes, or until the edges are slightly puffed and the center appears set. Remove from the oven and allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the foil overhang to lift the brownies from the pan before slicing and serving.
Notes
To prepare gluten-free cheesecake brownies, substitute the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Ensure the blend contains xanthan gum or a similar binding agent for best texture. Also, confirm that your chocolate chips and other ingredients are labeled gluten-free to avoid cross-contamination. The result remains equally rich and fudgy, with no compromise in flavor or texture.