Cheesecake Brownies

Yield

9–12 brownies

Prep Time

15 minutes

Cook Time

30–35 minutes

Total Time

45–50 minutes

Ingredients

Brownie Layer

• 1/2 cup (115 g) unsalted butter, melted
• 8 oz (225 g) semisweet or bittersweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1/2 cup + 2 tbsp (70 g) all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp salt

Cheesecake Layer

• 8 oz (225 g) cream cheese, softened to room temperature
• 1/3 cup (65 g) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour

Instructions

1. Preheat oven to 350 °F (175 °C). Line a 9×9 inch (23×23 cm) square pan with parchment paper, leaving an overhang on two sides for easy removal. Grease parchment.
2. Make the brownie layer:
   1. In a heatproof bowl set over (not in) simmering water, melt butter and chopped chocolate, stirring until smooth. Remove from heat and let cool 5 minutes.
   2. Whisk in both sugars until combined. Add eggs one at a time, whisking until glossy. Stir in vanilla.
   3. Sift in flour, cocoa powder, and salt. Fold gently until no streaks of flour remain. Do not overmix.
   4. Pour batter into prepared pan and spread into an even layer.
3. Make the cheesecake layer:
   1. In a medium bowl, beat cream cheese with sugar until smooth and creamy.
   2. Add egg and vanilla; beat until incorporated. Scrape down bowl.
   3. Add flour and mix just until combined.
4. Layer & swirl:
   1. Drop spoonfuls of cheesecake batter over the brownie batter.
   2. Use a knife or skewer to swirl the two layers, making a marbled pattern. Don’t over-swirl—distinct swirls look best.
5. Bake 30–35 minutes, or until the cheesecake layer is set but the brownie layer still looks slightly fudgy in the center. A toothpick inserted into the cheesecake should come out mostly clean with a few moist crumbs.
6. Cool in pan on a wire rack for 1 hour, then refrigerate at least 2 hours (or overnight) before slicing into 9 or 12 squares. Use the parchment overhang to lift brownies from pan.

Serving & Storage

• Serve chilled or at room temperature.
• Store airtight in the refrigerator up to 5 days.
• Freeze individual squares in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw in refrigerator.

Tips

• Ensure all ingredients are at room temperature for a smooth cheesecake layer.
• Don’t overbake—cheesecake layer firms up as it cools.
• For extra flair, sprinkle mini chocolate chips or a dusting of cocoa powder on top before baking.