Irresistible Cheesecake Brownies Recipe

Introduction

These irresistible cheesecake brownies combine rich, fudgy chocolate with creamy, tangy cheesecake swirls for a decadent treat. Perfectly moist and bursting with flavor, they satisfy both brownie and cheesecake cravings in every bite.

Ingredients

• 1 cup Unsweetened Cocoa Powder (Choose high-quality for best results.)
• 1 cup Granulated Sugar (Balances the richness of cocoa and cream cheese.)
• 2 Large Eggs (Use fresh ones for optimal texture.)
• 1 cup All-Purpose Flour (Essential for the perfect bite.)
• 1/2 cup Melted Unsalted Butter (Don’t skip this for creamy brownies.)
• 1 teaspoon Vanilla Extract (Enhances and deepens the overall flavors.)
• 8 oz Cream Cheese (Opt for full-fat to maximize creaminess.)
• 1/2 cup Powdered Sugar (Creates a delightful creamy texture.)
• 1 cup Chocolate Chips (For extra chocolate flavor.)
• 1 cup Nuts (Add crushed walnuts or pecans for crunch.)
• 1/2 cup Peanut Butter (Swirl in for a nutty upgrade.)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. Step 2: In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Add the eggs one at a time, mixing until smooth and glossy.
3. Step 3: Sift in the unsweetened cocoa powder and all-purpose flour. Gently stir until just combined to maintain that fudgy texture.
4. Step 4: In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth, ensuring no lumps remain.
5. Step 5: Pour half of the brownie batter into the prepared pan. Spoon dollops of the cheesecake mixture over it, then add the remaining brownie batter on top. Use a knife to swirl the layers together.
6. Step 6: Slide the pan into your preheated oven and bake for 30-35 minutes. Check using a toothpick—it should come out slightly moist but not wet.
7. Step 7: Allow the brownies to cool completely in the pan before slicing into squares for neat portions.

Tips & Variations

• For extra crunch, toss the nuts with a little flour before adding to the batter to help them distribute evenly.
• Try swirling in peanut butter along with the cheesecake mixture for a rich, nutty twist.
• Use full-fat cream cheese to achieve the creamiest, most luscious cheesecake layer.
• Chocolate chips can be sprinkled over the top before baking for added bursts of chocolate.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 4 days. Allow chilled brownies to come to room temperature before eating or warm briefly in the microwave for a soft, gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use reduced-fat cream cheese for the cheesecake layer?

While you can use reduced-fat cream cheese, full-fat will give you a smoother and creamier texture that complements the rich brownies best.

How do I know when the brownies are done?

Insert a toothpick into the center. It should come out with a few moist crumbs but not wet batter, ensuring fudgy yet fully baked brownies.

Irresistible Cheesecake Brownies Recipe

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★★★★★

4.8 from 92 reviews

• Author: Lily
• Total Time: 45-50 minutes
• Yield: 16 brownies 1x

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Description

Irresistible Cheesecake Brownies combine the rich, fudgy texture of classic chocolate brownies with a creamy, tangy cheesecake swirl. This decadent dessert blends high-quality cocoa, cream cheese, and a touch of peanut butter for an irresistible treat with crunchy nuts and melty chocolate chips. Perfectly baked to maintain a moist center and a swirled, marbled appearance, these brownies are ideal for any occasion where indulgence is desired.

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Ingredients

Scale 1x2x3x

Brownie Batter

• 1 cup Unsweetened Cocoa Powder (Choose high-quality for best results.)
• 1 cup Granulated Sugar (Balances the richness of cocoa and cream cheese.)
• 2 Large Eggs (Use fresh ones for optimal texture.)
• 1 cup All-Purpose Flour (Essential for the perfect bite.)
• 1/2 cup Melted Unsalted Butter (Don’t skip this for creamy brownies.)
• 1 teaspoon Vanilla Extract (Enhances and deepens the overall flavors.)
• 1 cup Chocolate Chips (For extra chocolate flavor.)
• 1 cup Nuts (Add crushed walnuts or pecans for crunch.)
• 1/2 cup Peanut Butter (Swirl in for a nutty upgrade.)

Cheesecake Mixture

• 8 oz Cream Cheese (Opt for full-fat to maximize creaminess.)
• 1/2 cup Powdered Sugar (Creates a delightful creamy texture.)
• 1 teaspoon Vanilla Extract (Enhances and deepens the overall flavors.)

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Instructions

1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
2. Make the Brownie Batter: In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined and smooth. Add the eggs one at a time, mixing each in thoroughly until the mixture is glossy and smooth.
3. Add Dry Ingredients: Sift in the unsweetened cocoa powder and all-purpose flour into the wet mixture. Gently fold these ingredients in just until combined to maintain a fudgy texture. Then fold in the chocolate chips, nuts, and peanut butter for added flavor and texture.
4. Prepare Cheesecake Mixture: In a separate bowl, beat the full-fat cream cheese with powdered sugar and vanilla extract until smooth and free of lumps. This creamy layer provides a rich contrast to the dense brownie.
5. Layer Batter and Cheesecake: Pour half of the brownie batter evenly into the prepared pan. Spoon dollops of the cheesecake mixture evenly over the brownie base. Pour the remaining brownie batter over the cheesecake layer. Use a knife or skewer to gently swirl the two layers together, creating a marbled effect.
6. Bake: Slide the pan into the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter.
7. Cool and Serve: Allow the brownies to cool completely in the pan to set the layers and make slicing easier. Cut into neat squares and serve.

Notes

• Use full-fat cream cheese for maximum creaminess and flavor contrast.
• Do not over-mix the brownie batter after adding flour to keep the texture fudgy rather than cakey.
• Swirling the layers gently will create an attractive marbled appearance without blending them completely.
• You can substitute walnuts or pecans for the nuts according to preference or omit if allergic.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Peanut butter is optional but adds a delicious nutty depth; use creamy peanut butter for ease of swirling.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cheesecake brownies, chocolate brownies, cream cheese brownies, fudgy brownies, dessert, peanut butter swirl, chocolate chip brownies, nutty brownies