Fudgy Cheesecake Brownies - Fudgy brownie recipe, topped with a cream cheese mixture (that tastes just like cheesecake batter) It's the easiest dessert and tastes phenomenal!
I choose to live in a world where a creamy cheesecake and a fudgy chocolate brownie can come together and have a beautiful cheesecake brownies recipe together.
Not to be dramatic, but I did it. These are my two favorite desserts rolled into one. The rich fudgy brownies are enough to put me in a chocolate coma, but when you add the cheesecake filling to the top of the batter, something magical happens. One of my biggest baking advice I have for people is to treat every aspect of a dessert as the most important part, and this recipe exemplifies that. The cheesecake layer on its own would be a fantastic cheesecake mixture, and the brownies are next level. Combining them together into cheesecake swirl brownies is heaven in a pan.
For more cheesecake or brownie recipes, here are some of my favorite!
- Easy Red Velvet Oreo Brownie Recipe
- Easiest And The Best Fudgy Brownie Cookies
- The Best Brookie Bars With Brownie Mix
- Cookie Dough Brownies
So turn your hand mixer to medium speed and prepare yourself for a chocolate flavor explosion because its time to get baking!
Why you need to make this
From homemade brownies to a creamy vanilla cheesecake, literally every bite has a perfect balance of chocolate and creaminess! For some more reason to like this recipe, I have listed them below.
- Jake's Favorite Recipes- This recipe gets a 10/10 on Jake's rating scale. Jake doesn't like a lot of desserts so when he eats 5 squares in 4 minutes, you know its good.
- The Combo- Have you have had a half cheesecake half brownie dessert? No? Didn't think so. Try something new and don't be a little goofball.
- Easy Dessert to Make- This is one of my easier desserts to make. Just two layers, the rich chocolate brownie mixture and the cream cheese filling mixture that goes on top of the brownie batter.
- Easier to make than cheesecake - This recipe is way easier to make than a regular cheesecake, but you do get the benefits of the taste from your cheesecake!
Ingredients For Cheesecake Brownies
Here are some ingredients with a small note on them, for a full list of ingredients please check out the recipe card below!
- Chocolate Chips- The best things in life are dark chocolate chips. IDC if that makes sense its just true. In this recipe, they are optional! Add them if you want!
- Cream Cheese- For this recipe, make sure that you have room temperature cream cheese so your cream cheese layer has that amazing softened cream cheese texture. You can use low fat cream cheese, but I would not suggest it. You are making cheesecake swirled brownies, be indulgent.
- Brown Sugar- I know I know. One of the this basic ingredients, but forgetting the basic ingredients is the worst. You can use light or dark!
- Cocoa Powder- As always, I love King Arthur's cocoa powder. the extra cost is worth it. This is the best way to really make this a decadent dessert.
- Butter- Make sure you use unsalted butter! It will be melted, so. no need to worry to pull it out to room temperature!
- Eggs - You do 3 eggs! Make sure they are room temperature so you don't curdle your batter
Pro tip: Getting these brownies out of the pan can be a pain. The best way to do this is to leave your butter knife in the draw and instead use the tip of a paring knife (or any sharp knife) and cut around the circumference of the square pan. Make sure to spray and line your pan with cooking spray and parchment paper! I love using binder clips to keep the paper from sliding!
Step By Step For Cheesecake Brownies
- Preheat your oven to 325°F (163°C) and prepare an 8x8 inch baking pan by greasing it or lining it with parchment paper, leaving some overhang for easy removal. Using metal binder clips can help keep the parchment paper in place.
- In a large microwave-safe bowl, melt the unsalted butter and sugars in 30-second increments, stirring after each, until the butter is fully dissolved into the sugars. This ensures even melting and prevents overheating.
- Whisk in the eggs one at a time, followed by the vanilla extract, until well combined.
- Using a rubber spatula, gently fold in the dark cocoa powder, all-purpose flour, and salt into the wet ingredients until just combined. Avoid overmixing to maintain a fudgy texture.
- Optional: Fold in chocolate chips for extra indulgence. Reserve about ¼ cup of batter for swirling on top later.
- In a separate mixing bowl, beat the room temperature cream cheese until smooth using a hand mixer or stand mixer fitted with the paddle attachment.
- Scrape down the sides and bottom of the bowl to ensure even mixing. Slowly add the granulated sugar while mixing on medium to low speed until well combined and smooth.
- Add the room temperature egg and continue mixing until the cheesecake mixture is creamy and free of lumps. Avoid overmixing to prevent incorporating too much air
How To Assemble Cheesecake Brownies
- Pour the prepared brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Carefully spread the cheesecake mixture over the brownie batter, creating an even layer. Be gentle to avoid mixing the two layers too much.
- Drop small spoonfuls of the reserved brownie batter randomly across the top of the cheesecake layer.
- Using a knife, gently swirl the cheesecake and brownie batters together to create a marbled effect. Be cautious not to over-swirl to maintain distinct layers.
Molly's Expert Baking Tips
- Read the Recipe Twice: Before starting, read through the recipe carefully to ensure you understand all the steps and ingredients required.
- Use Quality Ingredients: High-quality ingredients can make a significant difference in the taste and texture of your baked goods.
- Measure Accurately: Invest in a good set of measuring cups and spoons, and use a kitchen scale for precise measurements, especially for flour and sugar.
- Bring Ingredients to Room Temperature: Most recipes call for ingredients like eggs, butter, and dairy to be at room temperature. This allows for better incorporation and ensures a smoother batter or dough.
- Preheat the Oven: Always preheat your oven before baking to the temperature specified in the recipe. This ensures even baking and proper rising of your baked goods.
- Don't Over mix: Over mixing can lead to tough and dense baked goods. Mix until ingredients are just combined, and avoid overworking the dough or batter.
- Use the Right Pan: Use the pan size and type specified in the recipe. Different pans conduct heat differently, which can affect baking times and results. I love my pan from USAPAN!
- Know Your Oven: Get to know your oven's quirks and hot spots. Consider using an oven thermometer to ensure the temperature is accurate.
Frequently Asked Questions
Why did my cheesecake brownies turn out dry?
Over baking or using too much flour can result in dry brownies. Make sure to follow the recipe measurements accurately and avoid over baking by checking for doneness with a toothpick.
Can I substitute the cream cheese with a lower fat option?
Using lower fat cream cheese may affect the texture and flavor of the cheesecake layer. Full-fat cream cheese is recommended for the best results.
Can I use a 9x9 instead of a 8x8
Yes, you can, although I don't recommend it. The 9x9 will make you have a thinner brownie!
Storing And Freezing
To store cheesecake brownies, allow them to cool completely before transferring them to an airtight container. Place a sheet of parchment paper between layers to prevent sticking. Store the brownies in the refrigerator for up to 3-4 days to maintain freshness and preserve the texture of the cheesecake layer.
Freezing
To freeze cheesecake brownies, allow them to cool completely before wrapping them tightly in plastic wrap or aluminum foil. Place the wrapped brownies in an airtight container or freezer bag to prevent freezer burn. Label the container with the date and store in the freezer for up to 2-3 months. Thaw the brownies at room temperature before serving.
Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
I have so more fun recipes that you should try!
- Best White Chocolate Raspberry Cheesecake Recipe
- Copycat Cookie Dough Cheesecake Factory Recipe
- Easy Red Velvet Cake Recipe With Cream Cheese
- Copycat Chocolate Mousse Cheesecake Factory
Recipe
Cheesecake Brownies
Ingredients
For The Brownies
- ¾ cup unsalted butter
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla
- ¾ cup dark cocoa powder
- ¾ cup all purpose flour
- 1 teaspoon salt
- Optional: ¾ cup chocolate chips
For The Cheesecake
- 1 block 8 ounces full fat cream cheese, room temperature
- ⅓ cup granulated sugar
- 1 large egg room temperature
Instructions
For The Brownies
- Preheat your oven to 325°F. (163°C) With cooking spray, spray the sides and bottom with cooking spray or line a 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal. You can use metal binder clips to clip each side so the parchment paper does slide around.
- In a large microwave safe bowl, melt the unsalted butter and both sugar in 30 second increments until the butter dissolves into the sugars. Whisking after each increment, This will take about 3-4 increments.
- Next whisk in the eggs one at a time, whisking after each addition. Add in the vanilla and mix until combined.
- With a rubber spatula, fold in the dark cocoa powder, all-purpose flour, and salt into the wet ingredients. Mix until just combined. Be careful not to overmix.
- If desired, fold in the chocolate chips into the brownie batter.
- Reserve ¼ cup (just eyeball it) for the swirls on the top. Pour the majority of the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Set aside while you make the cheesecake filling.
For The Cheesecake Filling
- In a separate mixing bowl, beat the cream cheese until smooth using a hand mixer or stand mixer fitted with the paddle attachment.
- With a rubber spatula, scrape down the sides AND bottom of the bowl. With the mixer on medium to low speed, slowly sprinkle in the granulated sugar until its well combined. The mixture should look smooth!
- Scrape the sides and the bottom, and on medium speed, add in the egg. Beat until combined and the mixture is smooth and creamy. Be careful to not over mix!
- Using the back of a spoon or a small offset spatula, carefully spread the cream cheese mixture over the brownie batter in the baking pan, creating an even layer.
- Drop small spoonfuls of the extra brown batters randomly across the top. Using a knife gently swirl the cream cheese mixture into the brownie batter to create a marbled effect. Make sure not to over-swirl, as it can mix the layers too much and blur the distinction between the brownie and cheesecake layers.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Remove the cheesecake brownies from the oven and let them cool completely in the pan on a wire rack for 20 minutes. Then transfer the entire pan to the fridge for at least 2 hours to set up in the fridge.
- Once cooled, carefully lift the brownies out of the pan using the parchment paper overhang and transfer them to a cutting board.
- Cut the cheesecake brownies into squares or rectangles and serve.
Ella says
Best brownies ever.