Cheesecake Brownies

A marbled dessert combining a fudgy brownie base with a creamy cheesecake swirl, baked in an 8×8 inch pan and chilled for clean slicing.

Ingredients

• 1/2 cup (115g) Unsalted Butter, melted
• 1 cup (200g) Granulated White Sugar
• 1/2 cup (50g) Unsweetened Dutch-Processed Cocoa Powder
• 2 Large Eggs, room temperature
• 1 tsp Pure Vanilla Extract
• 1/2 cup (65g) All-Purpose Flour
• 1/4 tsp Fine Sea Salt
• 1/2 cup (90g) Semi-Sweet Chocolate Chips (optional)
• 8 oz (225g) Cream Cheese, softened to room temperature
• 1/4 cup (50g) Granulated White Sugar
• 1 Large Egg, room temperature
• 1/2 tsp Pure Vanilla Extract

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 inch square pan with parchment paper, leaving an overhang on two opposite sides, and grease lightly.
2. In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla; beat on low-to-medium until combined, silky, and glossy. Set aside.
3. In a large bowl, whisk melted butter, sugar, and cocoa powder until combined. Whisk in eggs and vanilla for 1–2 minutes until smooth and glossy.
4. Gently fold in flour and salt just until combined. Fold in chocolate chips if using.
5. Pour 3/4 of the brownie batter into the pan and spread evenly. Dollop the cheesecake mixture over the top in 5–6 spoonfuls.
6. Drop spoonfuls of the remaining brownie batter between the cheesecake dollops. Use a butter knife or toothpick to drag through the layers in a figure-eight pattern to create a swirl.
7. Bake for 35–40 minutes until a toothpick inserted into the chocolate portion comes out with moist crumbs and the cheesecake is set.
8. Cool completely to room temperature (45–60 minutes), then refrigerate for at least 1 hour before slicing into 16 squares.

Notes

Use room temperature full-fat cream cheese to avoid lumps. Do not overbake to prevent cracking. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.