Ultimately Yummy Cheesecake Marble Brownies
Indulge in ultimate dessert decadence with these *Ultimately Yummy Cheesecake Marble Brownies*! This irresistible recipe combines the rich, fudgy goodness of classic brownies with a creamy, tangy cheesecake swirl for the perfect harmony of flavors and textures. Featuring ingredients like velvety cream cheese, semi-sweet chocolate, and a hint of cocoa, these brownies are beautifully marbled for a stunning visual appeal. With just 20 minutes of prep time and straightforward steps, this recipe is ideal for bakers of all skill levels looking to impress. Perfect as a crowd-pleasing treat for parties, potlucks, or a cozy night in, these cheesecake marble brownies are guaranteed to satisfy chocolate and cheesecake lovers alike. Try them today for a show-stopping dessert that’s as photogenic as it is delicious!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams light brown sugar
- 3 whole large eggs
- 2 teaspoons vanilla extract
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 225 grams cream cheese
- 65 grams granulated sugar (for cheesecake layer)
- 1 whole large egg (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
Instructions
Preheat your oven to 175°C (350°F). Line a 9x9 inch (23x23 cm) baking pan with parchment paper, letting some overhang on the sides for easy removal later.
In a medium saucepan, melt the butter and chocolate chips over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.
Whisk in the granulated sugar and brown sugar into the melted chocolate. Then add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Pour the brownie batter into the prepared pan, reserving about 1/2 cup of the batter for swirling on top.
In another medium bowl, beat the cream cheese and sugar for the cheesecake layer until smooth and creamy. Add the egg and vanilla extract, and mix until well incorporated.
Spread the cheesecake mixture evenly over the brownie batter in the pan. Drop dollops of the reserved brownie batter on top of the cheesecake layer.
Using a knife or skewer, gently swirl the dollops of brownie batter into the cheesecake layer to create a marbled effect. Be careful not to overdo it to preserve the distinct swirls.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Cool the brownies completely in the pan on a wire rack.
Once cooled, lift the brownies out of the pan using the parchment overhang. Slice into 16 squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 30.3 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 74 mg | 2% | |
*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.
