Cheesecake Swirl Brownies
Indulge in the delightful combination of rich chocolate brownie and creamy cheesecake with these cheesecake swirl brownies, perfect for any occasion.
Ingredients
For the Brownies
- 1/2 cup 1/2 cup (115g) unsalted butter
- 1 cup 1 cup (200g) granulated sugar
- 2 large 2 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 1/3 cup 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon baking powder
For the Cheesecake Swirl
- 8 oz 8 oz (225g) cream cheese, softened
- 1/4 cup 1/4 cup (50g) granulated sugar
- 1/2 teaspoon 1/2 teaspoon vanilla extract
- 1 large 1 large egg
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch (23×23 cm) square baking pan or line it with parchment paper.
- In a medium saucepan over low heat, melt the unsalted butter. Stir occasionally and let cool slightly.
- In a mixing bowl, combine the melted butter and granulated sugar. Whisk until well blended.
- Add in the eggs, one at a time, followed by the vanilla extract, stirring until smooth.
- Sift the cocoa powder, all-purpose flour, salt, and baking powder into the wet mixture and fold gently.
- In a separate bowl, blend the cream cheese with granulated sugar and vanilla extract until smooth, then add the egg.
Assembly and Baking
- Pour half of the brownie batter into the prepared pan and smooth with a spatula.
- Spoon dollops of the cheesecake mixture over the brownie layer.
- Add the remaining brownie batter on top, spreading gently.
- Using a knife or skewer, gently swirl the cheesecake into the brownie batter.
- Bake for about 25–30 minutes, until edges are set and a toothpick comes out with a few moist crumbs.
- Allow to cool in the pan for about 15 minutes, then transfer to a wire rack and cool completely before cutting.
Notes
For cleaner cuts, chill the brownies in the refrigerator for an hour before slicing. Use room temperature ingredients for the best texture.