🍫 Cheesecake Brownies – Fudgy, Creamy, Irresistible
✨ What Makes These Special?
These brownies are super fudgy at the base, with a velvety cream cheese swirl on top. It’s like two desserts in one — and no one’s complaining.
🧈 Ingredients
For the Brownie Layer:
• 1/2 cup (113 g) unsalted butter
• 170 g (6 oz) dark chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (65 g) all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp salt
For the Cheesecake Swirl:
• 200 g (about 7 oz) cream cheese, softened
• 1/4 cup (50 g) sugar
• 1 egg yolk
• 1/2 tsp vanilla extract
🍰 Instructions
1 Preheat oven to 175°C / 350°F. Line an 8x8-inch (20x20 cm) square pan with parchment paper.
2 In a heatproof bowl, melt butter and chocolate together (microwave or double boiler). Stir until smooth. Let cool slightly.
3 Whisk in sugar, then eggs and vanilla. Stir in flour, cocoa powder, and salt until just combined.
4 Pour the brownie batter into the prepared pan, smoothing the top.
5 In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
6 Spoon dollops of the cheesecake mixture on top of the brownie batter. Use a knife or skewer to swirl gently for a marbled effect.
7 Bake for 28–32 minutes, or until the center is just set and a toothpick comes out with moist crumbs (not wet batter).
8 Cool completely before slicing for clean, layered bars.
💡 Tips
• For extra fudgy brownies, slightly underbake and chill before cutting.
• Add a handful of chocolate chips to the brownie batter for more texture.
• Store in the fridge for up to 5 days — or freeze individually for a sweet emergency.