Description
These Easy Fudgy Cheesecake Brownies combine rich, dark chocolate brownie layers with a creamy, tangy cheesecake swirl for an irresistible dessert. With a fudgy texture and a glossy crackly top, they’re perfect for any occasion and simple enough for a quick bake.
Ingredients
Scale
Brownie Layer
- 135g dark chocolate (72%), coarsely chopped
- 120g unsalted butter, cold from the fridge
- 10g dutch process cocoa or regular unsweetened cocoa, sifted
- 2 large eggs (about 100g, no shells)
- 135g caster sugar (granulated sugar can be used)
- 65g light or dark brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
Cheesecake Layer
- 225g full fat cream cheese, at room temperature
- 60g caster sugar
- 1 large egg (50g, no shell), at room temperature
- ¼ tsp vanilla (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (180°C). Grease and line a 9-inch (23cm) square baking pan with parchment paper, extending it beyond the sides to create a sling for easy removal. Secure with binder clips if using.
- Melt Chocolate and Butter: In a heatproof bowl over simmering water, combine the coarsely chopped dark chocolate and cold butter. Stir frequently until both are fully melted and smooth. Alternatively, melt in 30-second increments in the microwave, stirring well after each until smooth.
- Add Cocoa Powder: Sift the cocoa powder over the melted chocolate and butter mixture, stirring thoroughly to combine.
- Whisk Eggs and Sugars: In a large bowl, use an electric handheld mixer on medium-high speed to beat the eggs, caster sugar, and brown sugar for 2-3 minutes until the mixture becomes light and slightly voluminous. A stand mixer with a whisk attachment works well.
- Combine Mixtures: Add the chocolate mixture to the egg and sugar mixture, mixing until combined. Incorporate salt and vanilla extract, mixing fully.
- Add Flour: Fold the sifted flour into the mixture by hand until smooth and no lumps remain.
- Transfer Batter: Pour the brownie batter into the prepared pan. Tap the pan gently on the counter a few times to remove air bubbles, let it sit for a minute or two, then tap again.
- Make Cheesecake Layer: In a separate medium bowl, combine cream cheese, caster sugar, egg, and vanilla (if using). Beat with a hand mixer or whisk until smooth and lump-free.
- Swirl Cheesecake: Dollop about three-quarters of the cheesecake mixture over the brownie layer. Use a toothpick or spoon to gently swirl by scooping and bringing up some brownie batter for a marbled effect. Add the remaining cheesecake mixture on top and swirl as desired.
- Bake: Place the pan in the preheated oven and bake for 22 to 28 minutes. Start checking at 20 minutes. The edges and top should be set, and a skewer inserted in the center should come out with a few moist crumbs. It’s better to slightly under bake than over bake for fudginess.
- Cool and Slice: Remove from the oven and set the pan on a wire rack. Let cool completely in the pan before lifting out using the parchment sling. Cut into 16 squares with a sharp knife.
- Store: Keep any leftovers in an airtight container at room temperature or in the refrigerator for up to four days.
Notes
- If you only have granulated sugar, it can be used instead of caster sugar though caster dissolves better and helps create a glossy top.
- Make sure cream cheese and eggs for the cheesecake layer are at room temperature for a smooth batter without lumps.
- Use binder clips to secure parchment over the pan sides to make removing brownies easier after baking.
- Check doneness early as overbaking can dry out brownies; slight moist crumbs on a skewer are ideal.
Nutrition
- Serving Size: 1 brownie (approximately 5x5 cm square)
- Calories: 280
- Sugar: 25g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
