Description
This Easy Fudgy Cheesecake Brownies recipe combines the rich, intense flavor of dark chocolate brownies with a creamy, tangy cheesecake swirl. The resulting dessert has a perfectly fudgy texture with a glossy crackly top and a luscious cheesecake layer, making it a decadent treat for any occasion.
Ingredients
Units
Scale
Brownie Layer
- 135g dark chocolate (72%), coarsely chopped
- 120g unsalted butter, cold
- 10g dutch process cocoa powder or regular unsweetened cocoa, sifted
- 2 large eggs (about 100g excluding shells)
- 135g caster sugar (granulated sugar can be used)
- 65g light or dark brown sugar
- 1/4 tsp salt
- 1/4 tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
Cheesecake Layer
- 225g full fat cream cheese, room temperature
- 60g caster sugar
- 1 large egg (50g excluding shell), room temperature
- 1/4 tsp vanilla extract (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and line a 9-inch (23cm) square pan with parchment paper, allowing it to extend over the sides for easy removal. Secure with binder clips if desired.
- Melt Chocolate and Butter: In a heatproof bowl over simmering water, gently melt the dark chocolate and cold butter together, stirring frequently until smooth. Alternatively, melt in 30-second microwave increments, stirring fully between intervals until combined.
- Add Cocoa Powder: Sift the cocoa powder over the melted chocolate mixture and stir thoroughly to incorporate, creating a rich chocolate base.
- Whip Eggs and Sugars: In a large bowl, use an electric mixer to beat the eggs, caster sugar, and brown sugar on medium-high speed for 2-3 minutes, until the mixture lightens in color and doubles in volume, which helps create the signature crackly brownie top.
- Combine Mixtures: Add the chocolate-butter mixture to the whipped eggs and sugars, mixing until fully incorporated. Stir in the salt and vanilla extract.
- Add Flour: Fold in the sifted flour gently by hand, mixing until the batter is smooth and lump-free.
- Transfer Batter to Pan: Pour the batter into the prepared pan, tapping it on the countertop a few times to release trapped air bubbles. Let it sit, then tap again for an even texture.
- Prepare Cheesecake Layer: In a medium bowl, combine the cream cheese, caster sugar, egg, and optional vanilla. Whisk with a hand mixer or by hand until smooth and lump-free.
- Layer and Swirl: Dollop about three-quarters of the cheesecake mixture over the brownie batter. Swirl gently with a toothpick or spoon, scooping bits of brownie batter up for a marbled effect. Add the remaining cheesecake mixture and swirl again as desired.
- Bake: Bake for 22-28 minutes, starting to check at 20 minutes. The edges and top should be set, and a skewer inserted should come out with a few moist crumbs, avoiding overbaking for fudgy brownies.
- Cool and Slice: Remove from oven and cool in the pan on a wire rack. Once cooled, lift brownies out using the parchment sling and slice into squares with a sharp knife.
- Store: Store any leftovers in an airtight container at room temperature or refrigerate for up to four days.
Notes
- If you only have granulated sugar instead of caster sugar, it works fine; caster sugar dissolves better for the glossy brownie top but both yield delicious results.
- Be careful not to overbake the brownies; slight underbaking ensures a fudgy texture.
- Use full-fat cream cheese at room temperature for the smoothest cheesecake layer.
- Using a chilled butter from the fridge in the melting step imparts better texture to the brownies.
- Tapping the pan thoroughly removes air bubbles, ensuring even baking.
Nutrition
- Serving Size: 1 brownie (based on 16 servings)
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
