Cheesecake Brownies

These brownies swirl a simple cheesecake batter into a rich, fudgy chocolate base, so every bite has both the tang of cream cheese and the deep cocoa flavor of a classic brownie. A quick marbling technique with a knife is all it takes to get that bakery-style swirled look. They're an easy make-ahead dessert that slices neatly once fully cooled.

Fudgy chocolate brownie batter is swirled with a tangy cream cheese layer for a marbled, two-in-one dessert.

Why You'll Love This Recipe

• Fast: ready in about 45 minutes (15 min prep, 30 min cook)
• Simple: 11 everyday ingredients
• Feeds the family: 15 servings

Ingredients

• 1/2 cup 115g unsalted butter
• 3/4 cup 150g granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup 40g cocoa powder
• 1/2 cup 65g all-purpose flour
• 1/4 teaspoon salt
• 8 ounces 225g cream cheese, softened
• 1/4 cup 50g granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

1. Heat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal.
2. Melt the butter in a saucepan over low heat, then stir in the sugar, eggs, and vanilla until smooth, and sift in the cocoa powder, flour, and salt, mixing until combined.
3. In a separate bowl, beat the softened cream cheese with sugar, egg, and vanilla until smooth and creamy.
4. Spread half the brownie batter in the pan, spoon the cheesecake batter over it, dollop the remaining brownie batter on top, and swirl with a knife to marble.
5. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
6. Let the brownies cool completely in the pan on a wire rack, then lift them out using the parchment overhang and cut into squares.
7. For extra indulgence, drizzle melted chocolate over the cooled brownies before serving.

Cooking Tips

• Let the cream cheese come fully to room temperature so the cheesecake layer blends smoothly.
• Use the parchment overhang to lift the whole batch out of the pan before cutting.
• Let the brownies cool completely before slicing for the cleanest edges.

Substitutions

• Neutral oil can replace the butter in the brownie batter for a slightly different texture.
• Reduced-fat cream cheese can be used in the cheesecake layer, though the flavor will be a bit less rich.
• Dark cocoa powder can replace regular cocoa for a deeper chocolate flavor.

Storage

• Refrigerate in an airtight container for up to 5 days because of the cream cheese layer.
• Freeze individual squares wrapped tightly for up to 2 months.

Serving Suggestions

• Serve slightly chilled or at room temperature for the best texture.
• Add a drizzle of melted chocolate on top for extra indulgence.
• Pair with a scoop of vanilla ice cream for dessert.

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