Rich fudgy chocolate cheesecake brownies (Printable format)

Decadent chocolate brownies featuring a creamy cheesecake swirl and fudgy texture for an indulgent dessert.

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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk melted butter, granulated sugar, and brown sugar in a large bowl until smooth. Add eggs and vanilla, whisking until glossy.
03 - Sift in cocoa powder, flour, and salt. Stir gently until just combined, avoiding overmixing.
04 - Beat cream cheese until smooth. Add sugar, egg, and vanilla extract, mixing until creamy and lump-free.
05 - Pour two-thirds of brownie batter into the pan and smooth the surface. Spread cheesecake mixture evenly over it.
06 - Dollop remaining brownie batter over the cheesecake layer. Swirl together gently with a knife or skewer to create a marbled pattern.
07 - Bake for 35 to 38 minutes 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 and cutting into 16 squares.

# Expert Advice:

01 -
  • That fudgy chocolate base with creamy swirls feels fancy enough for a dinner party but comes together in less than an hour.
  • One pan, no special equipment needed, and they actually get better the next day when the flavors meld together.
  • The marbled effect looks so impressive that people always assume you spent way more effort than you actually did.
02 -
  • Overbaking is the biggest mistake people make with these; the edges can look done while the center still needs time, so go by the toothpick test, not how it looks.
  • Room temperature ingredients actually matter here because cold cream cheese won't blend into a smooth layer, and cold eggs take longer to incorporate into the brownie batter.
  • Let them cool completely before cutting; warm brownies fall apart no matter how careful you are, but they set beautifully after a few hours.
03 -
  • Use an offset spatula to swirl the layers; it gives you more control than a knife and creates prettier patterns.
  • If your cream cheese is still a little cold when you try to spread it, microwave the spatula for a few seconds in hot water and dry it; the warmth helps it glide.
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