🍫 Cheesecake Brownies
Rich, fudgy brownies swirled with creamy cheesecake — the perfect combo of chocolatey and tangy.
🛒 Ingredients
For the brownie layer:
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup (40g) unsweetened cocoa powder
- ½ cup (65g) all-purpose flour
- ¼ tsp salt
For the cheesecake layer:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) sugar
- 1 large egg
- ½ tsp vanilla extract
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
Line an 8×8-inch (20×20 cm) baking pan with parchment paper. - Make the brownie batter:
- Whisk melted butter and sugar together.
- Add eggs and vanilla; mix until smooth.
- Stir in cocoa powder, flour, and salt until just combined.
- Make the cheesecake mixture:
- Beat cream cheese and sugar until smooth.
- Add egg and vanilla; mix until creamy.
- Assemble:
- Pour about ¾ of the brownie batter into the pan.
- Spread cheesecake mixture evenly over it.
- Drop spoonfuls of remaining brownie batter on top.
- Use a knife or skewer to swirl gently.
- Bake for 30–35 minutes, or until the center is just set (a slight jiggle is okay).
- Cool completely before slicing for clean cuts.
✨ Tips
- Chill for 1–2 hours before cutting for sharper slices.
- Add chocolate chips or a drizzle of melted chocolate for extra richness.
- Store in the fridge for up to 5 days.
If you’d like, I can also give you a super fudgy version or a boxed-mix shortcut version.
