Cheesecake Brownies
These Cheesecake Brownies combine a rich chocolate brownie base with a smooth cheesecake swirl for a dessert that feels fudgy, creamy, elegant, and wonderfully easy to make.
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Servings: 0
Ingredients
For the Brownies
- 1 stick unsalted butter cut into pieces
- 4 oz unsweetened chocolate chopped
- 1 c sugar
- 2 large eggs
- 1/2 tsp pure vanilla extract
- 2/3 c all-purpose flour
- 1/2 c semisweet chocolate chips
For the Cheesecake Swirl
- 8 oz cream cheese softened well
- 1/3 c sugar
- 1 large egg yolk
- 1/4 tsp pure vanilla extract
Instructions
Prepare the Pan
- Position the oven rack in the center of the oven and preheat to 350°F.
- Line the inside of an 8-inch square baking pan with aluminum foil, allowing the excess to extend over the edges for easy removal.
- Lightly grease the foil with butter or nonstick cooking spray.
Prepare the Brownie Batter
- In a medium saucepan over low heat, melt the butter and chopped unsweetened chocolate together, whisking occasionally, until smooth.
- Remove the saucepan from the heat.
- Stir in the sugar, eggs, vanilla extract, and a pinch of salt until fully combined.
- Whisk in the flour and chocolate chips until just combined.
- Spread the brownie batter evenly into the prepared baking pan.
Prepare the Cheesecake Mixture
- In a medium bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth.
- Drop the cheesecake mixture over the brownie batter in 8 evenly spaced dollops.
- Using a knife or small spatula, gently swirl the cheesecake mixture through the brownie batter to create a marbled effect.
Bake
- Bake for about 35 minutes, or until the edges are slightly puffed and the center is just set.
- Remove the pan from the oven and place it on a wire rack.
- Allow the brownies to cool completely in the pan.
- Once fully cooled, lift the brownies from the pan using the foil overhang and cut into squares.
Notes
To make these Cheesecake Brownies gluten free, replace the all-purpose flour with a reliable 1:1 gluten-free baking flour blend that includes xanthan gum or a similar binder. Also confirm that the chocolate, chocolate chips, vanilla extract, and any packaged ingredients are labeled gluten free, since brands may vary or be processed in shared facilities. If your gluten-free flour blend does not already contain a binder, you may need to add a small amount of xanthan gum to help maintain the brownie texture. For anyone with celiac disease or severe gluten sensitivity, use clean pans, bowls, spatulas, foil, and cutting tools to avoid cross-contact.