Cheesecake Brownies Indulgent Treat (Printable Version)

Fudgy chocolate brownies infused with a creamy, tangy cheesecake swirl for an indulgent dessert experience.

# What You'll Need:

→ Brownie Batter

01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3/4 cup unsweetened cocoa powder
07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# How to Prepare:

01 - Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk melted butter with granulated and brown sugars until smooth. Add eggs and vanilla extract, whisking until glossy.
03 - Sift cocoa powder, flour, and salt into the wet mixture. Stir gently just until combined, avoiding overmixing.
04 - In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla extract, then mix until creamy and free of lumps.
05 - Pour two-thirds of the brownie batter into the prepared pan and smooth the surface. Spread cheesecake batter evenly over the brownie layer.
06 - Dollop the leftover brownie batter atop the cheesecake layer. Using a knife or skewer, swirl the two batters together to create a marbled effect.
07 - Bake for 35 to 38 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs. Avoid overbaking.
08 - Allow to cool completely in the pan on a wire rack before lifting out using the parchment overhang. Cut into 16 squares to serve.

# Expert Suggestions:

01 -
  • The fudgy chocolate and tangy cream cheese create this perfect back-and-forth on your palate that feels both indulgent and balanced.
  • You get that dramatic marbled look without needing any special skills, just a knife and a little confidence.
  • They're medium difficulty but deliver results that look like you spent hours perfecting them.
02 -
  • Overbaking is the enemy here—those few moist crumbs mean everything because they become fudgy as the brownies cool, but a clean toothpick means you've gone too far and they'll be dry.
  • If your brownie batter and cheesecake batter are very different temperatures, they won't swirl together properly, so let everything come to room temperature first.
03 -
  • The parchment paper overhang is non-negotiable; it's the difference between lifting out a perfect brownie and a crumbled mess.
  • If you want that cheesecake layer really visible and delicious, don't swirl too much—the best marbled brownies have distinct ribbons, not a fully blended mixture.
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