Cheesecake Brownies Recipe

I’ve perfected my Cheesecake Brownies From Scratch and tucked a secret technique into the recipe that makes the marbling foolproof.

I love when two desserts argue on the same plate and one wins. My Cheesecake Brownie Recipe does exactly that, pairing dense, fudgy brownie moments with clouds of cream cheese swirls that somehow make you eat more.

I swear the semisweet chocolate and cream cheese play tag in every bite, and you keep guessing which one leads. I make them when i need a treat that feels fancy but is stupid easy, and friends always ask for the recipe.

If you like Best Baked Desserts that double as showstoppers, this will make you curious enough to bake right now.

Ingredients

• Butter: Adds richness and fat, little protein, no fiber, mostly saturated fat, makes brownies fudgy.
• Chocolate: Gives chocolate flavor, adds carbs and sugar, some antioxidants, bittersweet has less sugar.
• Eggs: Provide protein and structure, help set the batter, add moisture and richness.
• Flour: Main source of carbs, some iron and protein, gives chew and crumb.
• Cocoa powder: Concentrated chocolate flavor, low fat, adds bitterness, some fiber and antioxidants.
• Cream cheese: Rich and tangy, mostly fat and protein, gives creamy, slightly sour cheesecake layer.
• Sugar: Sweetens the brownies, pure carbs, no fiber, spikes blood sugar if eaten lots.
• Sour cream or yogurt: Adds tang and moisture, some protein, keeps cheesecake silky.

Ingredient Quantities

• 1/2 cup (113 g) unsalted butter
• 4 oz (113 g) semisweet or bittersweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 1/2 cup (65 g) all purpose flour
• 2 tbsp (10 g) unsweetened cocoa powder
• 1/4 tsp fine sea salt
• 8 oz (226 g) cream cheese softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg room temperature
• 1/2 tsp vanilla extract
• 2 tbsp sour cream or plain yogurt
• flaky sea salt for sprinkling optional
• 2 tbsp chocolate chips or chopped chocolate optional

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper leaving an overhang for easy lifting and lightly butter or spray the sides.

2. Melt 1/2 cup (113 g) unsalted butter and 4 oz (113 g) chopped semisweet chocolate together until smooth, either in 20 to 30 second microwave bursts stirring between or over a double boiler. Let cool slightly.

3. In a bowl whisk 3/4 cup (150 g) granulated sugar with 2 room temperature eggs and 1 tsp vanilla extract until combined and a bit glossy. Stir in the melted chocolate until even.

4. Sift or add 1/2 cup (65 g) all purpose flour, 2 tbsp (10 g) unsweetened cocoa powder and 1/4 tsp fine sea salt to the chocolate mixture and fold just until no streaks remain. Don’t overmix. If using, fold in 2 tbsp chocolate chips or chopped chocolate now or reserve to sprinkle on top.

5. Spread about half of the brownie batter into the prepared pan in an even layer. This gives space for the cheesecake to marble through.

6. Make the cheesecake layer: beat 8 oz (226 g) softened cream cheese with 1/4 cup (50 g) granulated sugar until smooth, then mix in 1 large room temperature egg, 1/2 tsp vanilla extract and 2 tbsp sour cream or plain yogurt until silky and lump free.

7. Dollop spoonfuls of the cheesecake mixture over the brownie layer, then dollop the remaining brownie batter over that. Use a butter knife or skewer to swirl the batters gently to create a marbled pattern. Don’t over swirl or the cheesecake will disappear.

8. Sprinkle optional chocolate chips or chopped chocolate and a little flaky sea salt on top if you like. Bake at 350°F (175°C) for about 25 to 35 minutes until the edges are set and the center still has a slight jiggle. A toothpick should come out with a few moist crumbs but not wet batter.

9. Cool the pan on a wire rack to room temperature, then chill in the fridge at least 1 to 2 hours so the cheesecake sets fully. Lift out using the parchment, slice with a hot clean knife for neat squares, and store covered in the fridge for up to 4 days.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper, leave an overhang for easy lifting and lightly butter or spray the sides
2. Microwave safe bowl or a double boiler setup (saucepan + heatproof bowl) for melting chocolate and butter
3. Two mixing bowls, one large for brownie batter and one medium for the cheesecake layer
4. Measuring cups, measuring spoons and a kitchen scale for accurate grams and cups
5. Whisk plus a rubber spatula or silicone scraper for folding and scraping the bowl
6. Electric hand mixer or a sturdy whisk for creaming the cream cheese smooth
7. Butter knife or skewer for swirling the batters and a toothpick to test doneness
8. Wire cooling rack, oven mitts and a sharp knife (run under hot water between cuts) for neat slices

FAQ

Cheesecake Brownies Recipe Substitutions and Variations

• Unsalted butter (1/2 cup): use the same amount of salted butter, just cut back on any extra salt in the recipe, or swap for 1/2 cup solid coconut oil for a dairy free option, note coconut may give a light flavor.
• Semisweet/bittersweet chocolate (4 oz): swap with 4 oz chocolate chips or 4 oz chopped baking chocolate, or use milk chocolate if you want it sweeter, just know texture and sweetness will change.
• Large eggs (each): for one egg try 1 tbsp ground flax mixed with 3 tbsp water (let sit 5 minutes), or 1/4 cup unsweetened applesauce — these work well but the brownie may be a little denser.
• Cream cheese (8 oz): replace with 8 oz mascarpone or 8 oz Neufchatel for almost the same creaminess, or use equal amount of vegan cream cheese for a dairy free version, texture/tang will vary.

Pro Tips

1) Use room temp eggs and cream cheese. Cold cream cheese makes little lumps and a curdled filling, so let them sit 30 to 60 minutes. If you forget, cut the cream cheese into small pieces and beat longer, or zap for 5 to 7 seconds in the microwave and stir, dont overheat.

2) Melt chocolate and butter slowly and cool to just-warm before adding to eggs. Microwave in short bursts and stir, or use a double boiler. If chocolate seizes, add a tablespoon of warm cream or milk and stir until smooth. Chop the chocolate fine so it melts evenly.

3) Layer and swirl gently. Spread a firm base layer, dollop the cheesecake, then add the rest of the brownie batter. Use a skewer or toothpick and make a few big S motions, not frantic circles, so you keep distinct marbling instead of one muddy color.

4) Watch bake time and chill properly. Pull when edges are set and center still jiggles a bit, cool to room temp then chill at least 1 to 2 hours or overnight for clean slices. For neat cuts, heat a knife under hot water, wipe dry between slices. Sprinkle flaky sea salt after cooling for a better flavor pop.