Cheesecake Brownies Recipe

I completely adore this recipe because it combines the rich, fudgy decadence of classic brownies with a creamy cheesecake swirl that elevates every bite to a whole new level of indulgence. Plus, the marbling effect not only looks impressive but also makes me feel like a true culinary artist, even on a casual baking day.

Indulge in my decadent Cheesecake Brownies, a delightful fusion of rich chocolate and creamy cheesecake. I adore the blend of melted unsalted butter, and unsweetened cocoa powder, creating a fudgy base.

The cream cheese adds a tangy contrast that is sweetened just right with sugar for a heavenly balance.

Ingredients

Butter (sweet cream, saltless): Contributes a wealth of taste to the dough, and a plethora of other good things happen in the oven because of it.

Sugar in granulated form: Sweetens the batter, adds texture, and enables caramelization.

Eggs provide a supply structure, binding, and that very rich flavor to the brownies.

All-purpose flour: Makes up the whole, providing the backbone and the chew.

Cocoa powder, unsweetened: Delivers a robust chocolate taste and the inherent chocolate hue.

Cheese cream: Provides sharpness, smoothness, and creamy texture.

Ingredient Quantities

• 1 cup (226g) unsalted butter, melted
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 cup (120g) all-purpose flour
• 1 cup (80g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 8 oz (226g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

1. Heat your oven to 350 degrees F (about 175 degrees C) and prepare a 9×13-inch (23×33 cm) baking dish by greasing it or lining it with parchment paper.

2. In a large bowl, combine the 2 cups (400g) sugar and melted butter. Mix very well until smooth.

3. Incorporate 4 large eggs into the butter and sugar mixture, one at a time, and beat well after each addition. Stir in 1 teaspoon vanilla extract.

4. In a separate bowl, combine and vigorously stir together 1 cup (120g) all-purpose flour, 1 cup (80g) unsweetened cocoa powder, and 1/2 teaspoon salt.

5. Incorporate the dry ingredients into the wet mixture in a slow, steady manner, mixing until everything is almost combined. Take care not to mix too vigorously or too long.

6. Approximately three-fourths of the brownie batter is poured into the prepared pan. It is then spread evenly in the pan.

7. In another bowl, combine the cream cheese and 1/4 cup (50g) of granulated sugar, and beat together until smooth.

8. Include 1 large egg and 1/2 teaspoon of vanilla extract with the cream cheese mixture, and beat the ingredients together until they are well combined.

9. Evenly spread the cream cheese mixture over the brownie layer in the pan.

10. Spoon the leftover brownie batter on top of the cream cheese layer, and use a sharp knife to cut through the two batters in a swirling motion. Try and create a pattern where the two colors of batter are fully combined and the two flavors are marbled but not entirely mixed. You should still be able to discern two layers when you look down into the pan. Using the knife, you may also want to make sure that the batter is somewhat evenly distributed across the pan—again, without fully mixing your two colors.

Equipment Needed

1. Oven
2. 9×13-inch (23×33 cm) baking dish
3. Parchment paper (optional, for lining)
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk or electric mixer
7. Spoon
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Sharp knife

FAQ

• Q: Can I use salted butter instead of unsalted butter?A: Yes, but lower the added salt in the recipe to achieve a better flavor balance.
• Q: Can I substitute a gluten-free flour blend for the all-purpose flour?A: Yes, a gluten-free flour blend will work well in this recipe. A 1:1 substitute can be used. There are many commercial gluten-free flour blends available. If you use one of those, you’re in great shape. If you make your own blend, you should still be in great shape. If using brown rice flour, be aware that the texture may be coarser than you’re accustomed to. You can add a little extra fine-ground cornmeal or teff to even things out.
• Q: How should I store the cheesecake brownies?A: Keep them in an airtight container in the refrigerator for no more than 5 days.
• Q: Can I freeze the cheesecake brownies?A: Yes, you can wrap them tightly in both plastic wrap and aluminum foil, and then freeze them for as long as 3 months. Before serving, you should let them thaw in the refrigerator.
• Q: Can I add nuts to the brownie batter?A: For sure, mixing in approximately 1 cup of chopped nuts such as walnuts or pecans can give the dish a delightful crunch. However, if you desire a nutty flavor without the texture, incorporate about 1/2 cup of nut butter. Stir it in well so that the mixture maintains its consistency.
• Q: How can I tell if the brownies are done?To get perfect brownies, insert a toothpick into the center and pull it out; it should come out with a few moist crumbs.
• Q: Can I use a different kind of cheese instead of cream cheese?It is advised to use cream cheese for the traditional flavor and texture. If it is unavailable, mascarpone could be an alternative; however, it does not capture the classic flavor profile that cream cheese does.

Substitutions and Variations

If you do not have unsalted butter, use an equal amount of coconut oil or margarine. Here are the steps to take in making the creamed mixture: Beat the butter (or substitute) and the sugar together until light and fluffy. Add the egg and beat well. Stir in the molasses or syrup and the vanilla. Add the flour, baking powder, and salt, and beat until smooth.
Replace with granulated sugar from coconut palm or light brown sugar in the same amount.
Substitute all-purpose flour with an equal measure of whole wheat flour or a gluten-free flour blend.
Dutch-process cocoa powder can be used as an alternative to unsweetened cocoa powder.
Substitute cream cheese for a cream cheese alternative that is dairy-free, or use mascarpone cheese.

Pro Tips

1. Bring your eggs to room temperature before using them to help achieve a smoother batter. This can improve texture and ensure your ingredients combine more uniformly.

2. To maximize flavor, consider sifting the cocoa powder before mixing it with the dry ingredients. This can help eliminate any lumps and incorporate the cocoa more evenly.

3. For an extra burst of flavor, try adding a pinch of espresso powder to the chocolate batter. This enhances the chocolate flavor without making the brownies taste like coffee.

4. Chill the cream cheese mixture in the refrigerator for about 15 minutes before spreading it over the brownie layer. This can help it hold its shape better during the swirling process.

5. To achieve a more visually appealing swirl pattern, use a skewer or the tip of a sharp knife to create intricate designs when swirling the brownie batter with the cream cheese layer. This not only looks great but also ensures even distribution of flavors.