Cheesecake Swirled Chocolate Brownies (Printable View)
Rich fudgy chocolate layers swirled with creamy vanilla cheesecake batter, baked until set for a marbleized dessert that delivers the best of both worlds.
# Ingredient List:
→ Brownie Layer
01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup packed light brown sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 3/4 cup plus 2 tbsp all-purpose flour
07 - 2/3 cup unsweetened cocoa powder
08 - 1/2 tsp salt
09 - 3.5 oz dark chocolate, chopped or chips
→ Cheesecake Swirl
10 - 8 oz cream cheese, softened
11 - 1/4 cup granulated sugar
12 - 1 large egg
13 - 1/2 tsp vanilla extract
# How to Prepare:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk melted butter, granulated sugar, and brown sugar in a large bowl until smooth. Beat in eggs and vanilla extract until fully combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Stir gently until just combined. Fold in chopped dark chocolate.
04 - Reserve 1/4 cup of brownie batter. Spread remaining batter evenly into prepared pan, smoothing the top.
05 - Beat cream cheese until creamy. Mix in granulated sugar, egg, and vanilla extract until smooth and lump-free.
06 - Spread cheesecake mixture evenly over the brownie batter in the pan.
07 - Drop spoonfuls of reserved brownie batter over cheesecake layer. Use a knife or skewer to swirl batters together for marbled pattern.
08 - Bake 32-35 minutes until center is just set and toothpick comes out with moist crumbs.
09 - Cool completely in pan before lifting out and cutting into squares.
# Expert Suggestions:
01 -
- The contrast between fudgy chocolate and tangy cream cheese hits every pleasure center at once
- They look like you worked way harder than you actually did
02 -
- Overbaking ruins the fudgy texture, start checking at the 30 minute mark
- The cream cheese must be softened or you will end up with lumpy swirls no matter how long you mix
03 -
- Chill the pan for 30 minutes before cutting to get those clean sharp edges
- A hot knife wiped clean between cuts prevents the swirl from smearing