Rich Cheesecake Brownies
Indulge your sweet tooth with these decadent Rich Cheesecake Brownies—a dreamy combination of fudgy chocolate brownie and creamy cheesecake swirled together in perfect harmony. Featuring a luscious marbled top created with velvety cream cheese, these brownies are as stunning as they are delicious. Melted semi-sweet chocolate and rich cocoa provide an intense chocolate flavor, while a touch of vanilla adds warmth to both the brownie and cheesecake layers. Perfectly moist with an irresistible fudgy texture, these easy-to-make treats are baked in just 35 minutes and cut into 12 squares for sharing (or savoring solo). Whether you're looking for a crowd-pleasing dessert or simply a chocolate lover's paradise, these indulgent cheesecake brownies are a must-try!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 100 grams all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 0.5 teaspoons salt
- 225 grams cream cheese
- 50 grams powdered sugar
- 1 teaspoon vanilla extract (for cheesecake layer)
- 1 large egg yolk
Instructions
Preheat your oven to 175°C (350°F). Line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 30-second intervals, stirring between each interval, until smooth and fully melted.
Let the chocolate mixture cool slightly, then whisk in the granulated sugar until combined.
Add the eggs (one at a time) and vanilla extract to the chocolate mixture, whisking until smooth and glossy.
Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Set aside about 1/3 cup of the brownie batter for the swirl topping, then pour the remaining batter into the prepared pan, spreading it evenly.
In a mixing bowl, beat the cream cheese until smooth, then add in the powdered sugar, vanilla extract, and egg yolk. Mix until fully combined and creamy.
Dollop spoonfuls of the cream cheese mixture over the brownie batter in the pan. Use the reserved brownie batter to create additional dollops on top.
Using a knife or skewer, gently swirl the cream cheese and brownie batter together to create a marbled effect.
Bake in the preheated oven for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into 12 squares and serve.
Nutrition Facts
Calories |
4613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.7 g | 382% | |
| Saturated Fat | 171.1 g | 856% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1346 mg | 449% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 481.9 g | 175% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 367.1 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 389 mg | 30% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 855 mg | 18% | |
*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.
