Cheesecake Brownies
Ultra-fudgy chocolate brownies swirled with a tangy, creamy cheesecake layer for the ultimate decadent dessert.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
12 ounces semi-sweet chocolate chips
6 tablespoons unsalted butter (cut into small cubes)
¾ cup granulated sugar
1 teaspoon vanilla extract
3 eggs (room temperature)
¼ cup unsweetened cocoa powder
⅓ cup cornstarch
½ teaspoon salt
1 cup mini semi-sweet chocolate chips
8 ounces cream cheese softened
1/2 cup granulated sugar
1 egg (room temperature)
½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9-inch square pan with parchment paper.
- Melt chocolate chips and butter together until smooth. Cool slightly.
- Whisk sugar and vanilla into chocolate. Whisk in eggs one at a time.
- Sift in cocoa powder, cornstarch, and salt. Fold until combined. Fold in mini chips.
- In a separate bowl, beat cream cheese until smooth. Beat in sugar, then egg and vanilla.
- Spread 2/3 of brownie batter in pan. Top with all cheesecake batter. Dollop remaining brownie batter on top.
- Use a knife to gently swirl the batters together to create a marble effect.
- Bake for 35-40 minutes until edges are set and center jiggles slightly. Cool completely in pan, then chill before slicing.
Notes
- Ensure all ingredients are at room temperature for smooth batters.
- Do not over-swirl the layers; a few large swirls create the best pattern.
- Chilling the cooled brownies is essential for clean slicing.
- Store in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 brownie
- Calories: 377 kcal
- Sugar: 28 g
- Sodium: 159 mg
- Fat: 22 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 5 g
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