Chocolate Cheesecake Brownies
Indulge in the ultimate dessert fusion with these rich and velvety Chocolate Cheesecake Brownies! This recipe perfectly marries the decadence of fudgy chocolate brownies with the creamy tang of cheesecake, creating a marbled masterpiece that's as stunning as it is delicious. The brownie base, made with melted semisweet chocolate and a hint of cocoa powder, is topped with a luscious cream cheese layer that adds a velvety contrast to the dense chocolate. Swirl the two layers together for a beautiful marbled effect, and bake to perfection for a treat that’s ideal for any occasion. Easy to prepare in just 20 minutes of prep time and perfect for chocolate lovers, these brownies are a show-stopping dessert that will have everyone asking for seconds. Serve them chilled for an extra creamy texture—they’re simply irresistible!
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Recipe Information
Ingredients
- 115 grams Butter
- 175 grams Semisweet chocolate chips
- 200 grams Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 95 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.25 teaspoons Salt
- 225 grams Cream cheese
- 65 grams Powdered sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract (for cheesecake layer)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, allowing for overhang on the sides for easy removal.
In a medium saucepan, melt the butter and semisweet chocolate chips over low heat, stirring constantly, until smooth. Remove from heat and let cool slightly.
Whisk in the granulated sugar, followed by 2 eggs and 1 egg yolk (reserve 1 egg white for later use), and 2 teaspoons of vanilla extract. Mix until smooth.
Sift in the flour, cocoa powder, and salt, and gently fold the mixture together until just combined. Be careful not to overmix.
Pour about 3/4 of the brownie batter into the prepared pan, spreading it evenly. Reserve the remaining 1/4 for later.
In a medium bowl, beat the cream cheese until it is smooth and creamy. Add the powdered sugar, 1 egg yolk, and 1 teaspoon of vanilla extract. Mix until fully incorporated.
Gently spread the cheesecake mixture over the brownie batter in the pan, ensuring an even layer.
Spoon the remaining brownie batter on top in small dollops, then use a knife or toothpick to swirl the brownie batter and cheesecake together for a marbled effect.
Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Remove from the oven and allow the brownies to cool completely in the pan. Once cooled, lift the brownies out using the parchment paper and cut into 12 equal bars.
Refrigerate for at least 1 hour for best texture before serving. Enjoy!
Nutrition Facts
Calories |
4198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.5 g | 311% | |
| Saturated Fat | 135.9 g | 680% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 2125 mg | 92% | |
| Total Carbohydrate | 476.7 g | 173% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 369.5 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 516 mg | 40% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1715 mg | 36% | |
*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.
