Sinful Cheesecake Brownies
Indulge in the ultimate dessert mashup with these Sinful Cheesecake Brownies, a luscious combination of rich, fudgy brownie layers and creamy, tangy cheesecake swirls. Perfectly marbled for an eye-catching presentation, this recipe features premium ingredients like semi-sweet chocolate, cocoa powder, and velvety cream cheese to create a decadent treat that’s as visually stunning as it is delicious. Ready in under an hour, these cheesecake brownies are irresistibly moist and make 16 delightfully shareable squares—ideal for parties, potlucks, or a simple weeknight indulgence. With easy-to-follow steps and ingredients you likely already have in your pantry, these brownies are the perfect marriage of chocolate and cheesecake for dessert lovers everywhere.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 3 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 95 grams All-purpose flour
- 30 grams Cocoa powder (unsweetened)
- 0.5 teaspoons Salt
- 227 grams Cream cheese (room temperature)
- 50 grams Granulated sugar (for cheesecake layer)
- 1 piece Large egg (for cheesecake layer)
- 1 teaspoon Pure vanilla extract (for cheesecake layer)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 30-second increments, stirring between each, until smooth. Let the mixture cool slightly.
Whisk in the granulated sugar, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Sift together the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour 3/4 of the brownie batter into the prepared pan and spread it evenly with a spatula. Reserve the remaining 1/4 for later.
In a separate bowl, prepare the cheesecake layer by beating the cream cheese and granulated sugar together until smooth. Add the egg and vanilla extract, and beat until fully combined and creamy.
Dollop the cheesecake mixture over the brownie batter in the pan, then add the reserved brownie batter in spoonfuls. Use a knife or skewer to swirl the two together, creating a marbled effect.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.
Allow the brownies to cool completely in the pan on a wire rack, then use the parchment overhang to lift them out of the pan. Slice into 16 squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.5 g | 319% | |
| Saturated Fat | 142.3 g | 712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1233 mg | 411% | |
| Sodium | 2224 mg | 97% | |
| Total Carbohydrate | 468.1 g | 170% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 351.4 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 412 mg | 32% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1099 mg | 23% | |
*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.
