Irresistible Cheesecake Brownies
Rich, fudgy chocolate brownies topped with a smooth cheesecake layer and a simple swirl. These homemade cheesecake brownies are easy to prepare and perfect for sharing.
Equipment
- 8×8-inch baking pan
- Parchment paper
- Mixing bowls
- Hand whisk
- Rubber spatula
- Measuring cups and spoons
- Toothpick or wooden skewer
- Wire cooling rack
Ingredients
- For the Brownie Layer
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- For the Cheesecake Layer
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal.Whisk the melted butter and sugar together. Add the eggs and vanilla, then mix until smooth. Stir in the cocoa powder, flour, and salt just until combined. Fold in the chocolate chips.Spread most of the brownie batter into the prepared pan, reserving a few spoonfuls for the top.Beat the softened cream cheese, sugar, egg yolk, and vanilla until smooth. Spread it gently over the brownie layer. Drop the remaining brownie batter over the cheesecake and use a knife or skewer to create a light swirl.Bake for 30–35 minutes, or until the edges look set and the center has a slight soft jiggle. Do not wait for the center to become completely firm.Let the brownies cool completely before slicing. For cleaner cheesecake layers, chill them for about 1 hour before cutting.