Cheesecake Brownie
Indulge in the ultimate dessert hybrid with this decadent Cheesecake Brownie recipe, where rich chocolate brownie meets creamy cheesecake for a match made in heaven! Featuring a luscious swirl of tangy cream cheese atop a fudgy chocolate base, this treat delivers the perfect combination of textures and flavors. Made with simple, pantry-ready ingredients like semi-sweet chocolate chips, cocoa powder, and cream cheese, these brownies are surprisingly easy to whip up in under an hour. The marbled pattern not only adds a stunning visual appeal but also ensures each bite is a harmonious blend of brownie and cheesecake. Perfect for parties, bake sales, or simply satisfying your sweet tooth, Cheesecake Brownies are guaranteed to be a show-stopping addition to your dessert repertoire.
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Recipe Information
Ingredients
- 150 grams Unsalted butter
- 200 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 3 whole Large eggs
- 2 teaspoons Vanilla extract
- 100 grams All-purpose flour
- 30 grams Cocoa powder
- 0.5 teaspoon Salt
- 225 grams Cream cheese
- 50 grams Granulated sugar (for cheesecake layer)
- 1 whole Large egg yolk
- 1 teaspoon Vanilla extract (for cheesecake layer)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 30-second intervals, stirring after each interval, until smooth. Let it cool slightly.
In a large bowl, whisk together the granulated sugar and the 3 eggs. Stir in the 2 teaspoons of vanilla extract.
Gradually add the melted chocolate mixture to the sugar and eggs, stirring until fully combined and smooth.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold this dry mixture into the chocolate mixture until just combined. Be careful not to overmix.
Pour the brownie batter into the prepared baking pan, spreading it evenly.
In a separate bowl, beat the cream cheese until smooth. Add 50 grams of sugar, 1 egg yolk, and 1 teaspoon of vanilla extract, beating until smooth and creamy.
Drop spoonfuls of the cream cheese mixture over the brownie batter. Use a knife or a skewer to swirl the cream cheese mixture into the brownie batter, creating a marbled effect.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Allow the cheesecake brownies to cool in the pan on a wire rack. Once cool, use the parchment paper overhang to lift and remove the brownies from the pan. Cut into 16 squares and serve.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 23.1 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 66 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
