Cheesecake Swirled Chocolate Brownies (Printable)
Fudgy chocolate squares swirled with creamy vanilla cheesecake topping for an indulgent dessert experience.
# Ingredient List:
→ Brownie Layer
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→ Cheesecake Swirl
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# How to Make:
01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, beating until fully combined.
03 - Sift in the flour, cocoa powder, and salt. Stir gently until just combined. Fold in the chopped chocolate.
04 - Reserve about 1/4 cup of the brownie batter. Pour the remaining batter into the prepared pan and smooth the top.
05 - In a separate bowl, beat the cream cheese until creamy. Add granulated sugar, egg, and vanilla extract, and mix until smooth.
06 - Spread the cheesecake mixture evenly over the brownie batter in the pan.
07 - Drop spoonfuls of the reserved brownie batter over the cheesecake layer. Use a knife or skewer to swirl the two batters together for a marbled effect.
08 - Bake for 32–35 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
09 - Allow to cool completely in the pan before lifting out and cutting into squares.
# Helpful Tips:
01 -
- You get two desserts in one with that perfect contrast between fudgy chocolate and tangy cream cheese
- The marble swirl looks incredibly impressive but takes zero artistic skill to achieve
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- I learned the hard way that cold cream cheese creates lumps that you can never quite whisk out no matter how long you try
- Overbaking by even three minutes turns these from fudgy perfection into sad dry cake
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- Slightly underbaking these is the secret to that gloriously fudgy texture everyone raves about
- Chill the whole pan in the refrigerator for an hour before cutting to get those picture-perfect clean squares