Description
These Easy Fudgy Cheesecake Brownies combine a rich, dense chocolate brownie base with a creamy, tangy cheesecake swirl. Made with high-quality dark chocolate and full-fat cream cheese, they bake up with a glossy, crackly top and a luscious fudgy interior. Perfect for a decadent dessert that’s simple to prepare and sure to impress.
Ingredients
Units
Scale
Brownie Layer
- 135g dark chocolate (72%), coarsely chopped
- 120g unsalted butter, cold from the fridge
- 10g Dutch process or regular unsweetened cocoa powder, sifted
- 2 large eggs (about 100g without shells)
- 135g caster sugar (granulated sugar works too but less glossy top)
- 65g light or dark brown sugar
- 1/4 tsp salt
- 1/4 tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
Cheesecake Layer
- 225g full-fat cream cheese, at room temperature
- 60g caster sugar
- 1 large egg (50g without shell), at room temperature
- 1/4 tsp vanilla extract (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and line a 9” (23cm) square baking pan with parchment paper, making sure the paper extends over the sides to create a sling. Use binder clips if desired to hold the paper in place.
- Melt Chocolate and Butter: In a heatproof bowl set over simmering water (bain-marie), combine the dark chocolate and cold butter. Stir frequently until both are melted and the mixture is smooth. Alternatively, melt in the microwave in 30-second increments, stirring well after each until smooth.
- Add Cocoa Powder: Sift the cocoa powder over the melted chocolate and butter mixture and stir until fully incorporated.
- Whip Eggs and Sugars: In a large bowl, using a handheld or stand mixer with a whisk attachment, beat the eggs, caster sugar, and brown sugar on medium-high speed for 2 to 3 minutes until the mixture lightens and increases in volume, forming a ribbon when lifted.
- Combine Chocolate Mixture: Add the chocolate and butter mixture to the egg mixture. Mix until combined. Then add salt and vanilla extract, mixing until incorporated.
- Add Flour: Gently fold in the sifted flour by hand using a spatula until the batter is smooth and free of lumps.
- Transfer Batter to Pan: Pour the brownie batter into the prepared pan and tap it firmly on the counter a few times to release air bubbles. Let it sit for a minute and tap again.
- Prepare Cheesecake Layer: In a medium bowl, combine cream cheese, caster sugar, egg, and optional vanilla. Beat with a hand mixer or whisk until smooth and lump-free.
- Apply Cheesecake Swirl: Dollop about three-quarters of the cheesecake mixture onto the brownie batter. Using a toothpick or spoon, swirl it gently by scooping down and mixing a bit of brownie batter with the cheesecake for a marbled effect. Add the remaining cheesecake mixture on top and swirl as desired.
- Bake: Bake in the preheated oven for 22 to 28 minutes. Check after 20 minutes; the edges and top should be set while a skewer inserted in the center should come out with a few moist crumbs. It’s better to slightly underbake than overbake for a fudgier result.
- Cool and Slice: Remove from oven and place the pan on a wire rack. Let cool completely in the pan before lifting out using the parchment sling. Slice into squares with a sharp knife.
- Storage: Store leftovers in an airtight container at room temperature or in the refrigerator for up to four days.
Notes
- If you only have granulated sugar, it can be used instead of caster, but caster sugar dissolves better resulting in a glossy brownie top.
- Make sure cream cheese and eggs are at room temperature to achieve a smooth cheesecake layer.
- Do not overbake to maintain fudgy texture; the brownies will continue to set as they cool.
- Using binder clips to hold parchment paper prevents shifting while pouring the batter.
- Swirling technique can be varied to get your preferred marbled effect.
Nutrition
- Serving Size: 1 brownie (approximately 5x5 cm square)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
