Cheesecake Brownies Indulgent Treat (Printable)

Rich chocolate brownies layered with creamy cheesecake swirl for a decadent treat.

# Ingredient List:

→ 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 Prepare:

01 - Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, granulated sugar, and light brown sugar until smooth. Add 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 cream cheese until smooth. Add sugar, egg, and vanilla extract, and 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 brownie layer.
06 - Dollop the remaining brownie batter over the cheesecake layer. Use a knife or skewer to gently swirl the two batters together to create a marbled effect.
07 - Bake for 35 to 38 minutes until the center is just set and a toothpick inserted comes out with a few moist crumbs. Avoid overbaking.
08 - Cool completely in the pan on a wire rack before lifting out using the parchment overhang. Cut into 16 squares and serve.

# Expert Advice:

01 -
  • The fudgy chocolate layer stays impossibly moist while the cheesecake swirl keeps everything from feeling too heavy.
  • They look fancy enough to impress, but the technique is forgiving enough that imperfection becomes part of the charm.
  • One pan, one oven, and you've got dessert that tastes like you spent hours on it.
02 -
  • Don't skip sifting the cocoa powder and flour—it removes lumps and aerates them so your brownies aren't dense and bitter.
  • The cheesecake layer will sink slightly during baking, which is normal and actually creates that beautiful marbled effect you want.
03 -
  • Use parchment paper with overhang so you can grab the whole slab and lift it onto a cutting board—this makes cutting clean squares so much easier.
  • A toothpick inserted in the brownie part should come out with moist crumbs, but a toothpick in the cheesecake part should come out mostly clean; if you're only testing one spot, aim for the edge of the cheesecake layer.
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