Cheesecake Brownie Swirl (Printer-Friendly)

Fudgy chocolate base layered with creamy cheesecake for a deliciously indulgent treat.

# What You’ll Need:

→ Brownie Batter

01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/2 cup packed light brown sugar
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 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Preheat the oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, granulated sugar, and light brown sugar until smooth. Incorporate eggs and vanilla extract, whisking until glossy.
03 - Sift cocoa powder, flour, and salt into the wet mixture. Stir gently until just combined, avoiding overmixing.
04 - In a separate bowl, beat the softened cream cheese until smooth. Add sugar, egg, and vanilla extract, then beat until creamy and free of lumps.
05 - Pour two-thirds of the brownie batter into the prepared pan and smooth the surface. Spread the cheesecake mixture evenly over the batter.
06 - Drop the remaining brownie batter in dollops over the cheesecake layer. Use a knife or skewer to gently swirl the batters together, forming 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 on a wire rack before lifting out by the parchment. Cut into 16 squares to serve.

# Expert Tips:

01 -
  • You get the best of both worlds: deep chocolate richness married to bright, creamy tanginess in every single bite.
  • They're foolproof enough for a weeknight craving but impressive enough to bring to a potluck where people will ask for the recipe.
02 -
  • The toothpick test is everything—overbaking these by even two minutes transforms them from fudgy to cakey, and cheesecake brownies deserve fudge.
  • Cream cheese temperature matters more than people think; if it's too cold it won't blend smoothly, and lumps will ruin the elegant swirl.
03 -
  • Invest in an oven thermometer—many ovens run hot or cold, and even five degrees changes whether your brownies are fudgy or cakey.
  • If you're making these ahead, they actually improve after a day as the flavors settle and meld together, so bake them the day before if you're bringing them somewhere.
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