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Easy Fudgy Cheesecake Brownies Recipe

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4 from 8 reviews

These Easy Fudgy Cheesecake Brownies combine rich, dark chocolate brownies with a creamy cheesecake swirl for an indulgent dessert. The brownies have a glossy top and deep chocolate flavor, perfectly complemented by the smooth and tangy cheesecake layer. Easy to prepare and baked in one pan, these treats are perfect for sharing or an elegant dessert.

Ingredients

Brownie Layer

  • 135g dark chocolate (72%), coarsely chopped
  • 120g unsalted butter, cold from the fridge
  • 10g dutch process cocoa or regular unsweetened cocoa, sifted
  • 2 large eggs (about 100g, not including shells)
  • 135g caster sugar
  • 65g light or dark brown sugar
  • ¼ tsp salt
  • ¼ 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, not including shell), at room temperature
  • ¼ tsp vanilla extract (optional)

Instructions

  1. Prepare Pan: Preheat the oven to 350°F (180°C). Grease and line a 9-inch (23cm) square pan with parchment paper, extending over the sides to create a sling for easy removal. Secure with clips if desired.
  2. Melt Chocolate and Butter: In a heatproof bowl set over simmering water (bain-marie), melt the dark chocolate and butter together, stirring frequently until smooth. Alternatively, microwave in 30-second increments, stirring until combined.
  3. Add Cocoa: Sift the cocoa powder over the melted chocolate and butter, and stir until fully incorporated.
  4. Mix Eggs and Sugars: In a large bowl, beat the eggs, caster sugar, and brown sugar with a handheld or stand mixer on medium-high speed for 2-3 minutes until the mixture is lighter in color and slightly increased in volume.
  5. Combine Mixtures: Add the chocolate mixture to the egg and sugar mixture. Mix to combine evenly. Incorporate the salt and vanilla extract, mixing thoroughly.
  6. Add Flour: Gently fold in the sifted flour by hand until the batter is smooth and free of lumps.
  7. Prepare Brownie Batter: Pour the batter into the prepared pan. Tap the pan on the counter several times to release air bubbles. Let it rest briefly, then tap again to ensure a smooth surface.
  8. Make Cheesecake Layer: In a medium bowl, mix the cream cheese, caster sugar, egg, and optional vanilla extract with a hand mixer or whisk until the mixture is smooth and lump-free.
  9. Swirl Cheesecake Layer: Dollop about three-quarters of the cheesecake mixture over the brownie batter. Use a toothpick or spoon to swirl the cheesecake mixture into the brownie batter, creating a marbled effect.
  10. Add Remaining Cheesecake Mixture: Add the rest of the cheesecake mixture in dollops on top and swirl again to your liking.
  11. Bake: Place the pan in the oven and bake for 22 to 28 minutes. Check after 20 minutes; the edges and top of the brownies should be set but the center will have a few moist crumbs when tested with a skewer. Opt to underbake slightly rather than overbaking.
  12. Cool and Slice: Remove from the oven and place the pan on a wire rack to cool. Once cooled, lift the brownies out using the parchment sling. Slice into 16 squares with a sharp knife.
  13. Storage: Store any leftovers in an airtight container at room temperature or chilled in the fridge for up to four days.

Notes

  • For the glossy brownie top, use caster sugar rather than granulated sugar if possible.
  • Cold butter is fine to use and helps prevent the mixture from heating too quickly when melting with chocolate.
  • Swirling technique can be personalized; a toothpick or knife works well to create pretty marbled patterns.
  • Lean towards under-baking to maintain fudginess and moist crumb inside.
  • Room temperature cream cheese ensures a smooth cheesecake layer without lumps.

Find it online: https://dishcooks.com/easy-fudgy-cheesecake-brownies-recipe/