Description
These Easy Fudgy Cheesecake Brownies combine rich, dark chocolate brownie with a smooth, creamy cheesecake layer swirled on top, delivering a decadent dessert with a perfect balance of fudgy and creamy textures. Baked in a single pan and ready in just an hour, they make an impressive yet simple treat for any occasion.
Ingredients
Units
Scale
Brownie Layer
- 135g dark chocolate (72%), coarsely chopped
- 120g unsalted butter, cold from the fridge
- 10g Dutch process cocoa or regular unsweetened cocoa, sifted
- 2 large eggs (about 100g, not including shells)
- 135g caster sugar (or granulated sugar as alternative)
- 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, at room temperature
- 60g caster sugar
- 1 large egg (50g, not including shell), at room temperature
- 1/4 tsp vanilla (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Grease and line a 9-inch (23cm) square baking pan with parchment paper, allowing the paper to extend over the sides forming a sling for easy removal. Use binder clips to secure if desired.
- Melt Chocolate and Butter: In a heatproof bowl set over simmering water (ensure the bowl doesn’t touch the water), combine chopped dark chocolate and cold butter. Stir frequently until melted and smooth. Alternatively, melt them in the microwave in 30-second increments, stirring well after each, until fully combined.
- Add Cocoa to Chocolate Mixture: Sift cocoa powder over the melted chocolate and butter mixture and stir until fully incorporated.
- Whisk Eggs and Sugars: In a large bowl, beat the eggs with caster sugar and brown sugar using a handheld or stand mixer on medium-high speed for 2-3 minutes until the mixture is lightened and increased in volume, which helps create a glossy brownie top.
- Combine Mixtures: Add the chocolate mixture to the egg and sugar mixture, then mix until combined. Stir in salt and vanilla extract until fully incorporated.
- Add Flour: Gently fold in the sifted all-purpose flour by hand until the batter is smooth and free of lumps.
- Prepare Brownie Batter in Pan: Pour the brownie batter into the prepared pan and tap it several times against the counter to remove air bubbles. Let it sit briefly and tap again to ensure even distribution.
- Make Cheesecake Layer: In a medium bowl, combine cream cheese, caster sugar, egg, and vanilla (if using). Beat with a hand mixer or whisk on medium speed until smooth and lump-free.
- Layer Cheesecake Mixture: Dollop about 3/4 of the cheesecake mixture onto the brownie batter. Swirl it in with a toothpick or spoon by scooping a bit and lifting brownie batter to create a marbled effect. Add the remaining cheesecake mixture on top and swirl 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 in the center should come out with a few moist crumbs. It’s better to underbake slightly than overbake to keep fudginess.
- Cool and Serve: Remove the pan from the oven and place on a wire rack. Cool completely in the pan. Use the parchment sling to lift out the brownies and slice into squares with a sharp knife.
- Storage: Store leftovers in an airtight container at room temperature or in the fridge for up to four days.
Notes
- If you only have granulated sugar, you can use it instead of caster sugar; both work well, but caster sugar dissolves better, contributing to a glossy brownie top.
- Ensure eggs and cream cheese are at room temperature for best mixing results.
- Use binder clips on the parchment sling to make removal easier, especially if you want clean edges.
- Do not overbake; the brownies should be slightly underbaked for optimal fudgy texture.
Nutrition
- Serving Size: 1 brownie (approx. 1/16th of pan)
- Calories: 280
- Sugar: 22g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
