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.

Ingredients

Scale

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.)

Instructions

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.
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.
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.
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.
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.
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.
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