Welcome to brownie heaven! These Dark Chocolate Cheesecake Brownies combine two of the world’s most beloved desserts into one irresistible treat. The rich, fudgy chocolate brownie layer creates the perfect foundation for a silky, tangy cheesecake swirl that adds both visual appeal and a delightful flavor contrast.
Whether you’re hosting friends, satisfying a late-night craving, or simply treating yourself after a long day, these brownies strike the perfect balance between sophisticated and comforting. The marbled effect might look complicated, but I promise it’s surprisingly simple to achieve—even for beginner bakers!
Why You’ll Love This
- Double the indulgence with the perfect marriage of cheesecake and brownies in every bite
- Simple ingredients you likely already have in your pantry and refrigerator
- Impressive marbled appearance with minimal effort—perfect for impressing guests
- Ready in just 45 minutes from start to finish
- Versatile dessert that works for casual snacking or elegant dinner parties
Ingredients
- ½ cup unsalted butter
- 1 cup dark chocolate chips
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅔ cup all-purpose flour
- 2 tbsp cocoa powder
- ¼ tsp salt
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8″ baking pan with parchment paper, leaving some overhang for easy removal later.
- In a microwave-safe bowl or double boiler, melt the butter and dark chocolate chips together, stirring until smooth. Whisk in the sugar until well combined, then add eggs one at a time, mixing well after each. Stir in vanilla extract. Gently fold in the flour, cocoa powder, and salt until just combined.
- In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, mixing until just incorporated.
- Spread about ¾ of the brownie batter into the prepared pan, creating an even layer. Dollop the cheesecake mixture over the brownie batter. Drop small spoonfuls of the remaining brownie batter on top of the cheesecake layer.
- Using a knife or skewer, gently swirl the brownie and cheesecake batters together to create a marbled effect. Don’t overmix or you’ll lose the distinct swirls.
- Bake in the preheated oven for 25-30 minutes, until the edges are set but the center is still slightly jiggly. The brownies will continue to set as they cool.
- Allow the brownies to cool completely in the pan, then refrigerate for at least 2 hours before cutting into squares. For clean cuts, run a sharp knife under hot water and wipe dry between slices.
Tips & Variations
- For extra richness, add ½ cup chocolate chips to the brownie batter
- Create a mint version by adding ¼ teaspoon peppermint extract to the brownie mixture
- Swirl in 2-3 tablespoons of raspberry jam before baking for a fruity twist
- For cleaner cuts, refrigerate the brownies for at least 2 hours before slicing with a warm knife
- These brownies freeze beautifully—wrap individual pieces and freeze for up to 3 months
- If you prefer milk chocolate, feel free to substitute it for the dark chocolate
Serving Suggestions
These decadent brownies are perfect on their own, but for an extra-special dessert, serve them slightly warm with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce. The contrast between the cold ice cream and warm brownie creates a delightful temperature play.
For a coffee shop experience at home, pair a square with a cappuccino or latte. The bitterness of the coffee beautifully complements the sweetness of the brownies, making it an ideal afternoon treat.
Notes
- Store in an airtight container in the refrigerator for up to 5 days
- Brownies will be fudgier when slightly underbaked—look for moist crumbs, not wet batter
- Room temperature cream cheese is essential for a smooth cheesecake layer
- The brownies will continue to set as they cool, so don’t worry if they seem slightly soft in the center when you remove them from the oven
FAQs
Can I make these brownies ahead of time?
Absolutely! These brownies actually taste even better the next day when the flavors have had time to meld. Just store them in the refrigerator.
Can I use a boxed brownie mix instead?
Yes, you can use your favorite boxed brownie mix for the base. Prepare according to package directions, then follow the instructions for the cheesecake layer and swirling.
Why did my cheesecake layer crack?
Cracks usually happen from overbaking or cooling too quickly. Next time, try baking for a shorter time and allowing the brownies to cool gradually at room temperature.
Can I double this recipe?
Yes! Double all ingredients and bake in a 9×13-inch pan. You may need to increase the baking time by 5-10 minutes.
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