Cream Cheese Brownies
This recipe gives you a super fudgy brownie bottom with a dreamy, creamy cheesecake swirl on top. It’s a fun, delicious twist on a classic brownie that everyone will love.
Ingredients
Brownie Layer
- 135 grams dark chocolate I used 72%, coarsely chopped
- 120 grams unsalted butter
- 10 grams dutch process cocoa or regular unsweetened cocoa sifted
- 2 large eggs
- 135 grams caster sugar
- 65 grams light or dark brown sugar
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract or vanilla bean paste
- 65 grams all-purpose flour sifted
Cheesecake Layer
- 225 grams full fat cream cheese at room temperature
- 60 grams caster sugar
- 1 large egg at room temperature
- ¼ teaspoon vanilla optional
Instructions
- Preheat your oven: First things first, get your oven heating up to 350°f / 180°c. Then, get your 9” square pan ready by greasing it and lining it with parchment paper.
- Melt the chocolate and butter: In a microwave-safe bowl, melt your dark chocolate and unsalted butter together. Heat in 30-second bursts, stirring in between, until it’s nice and smooth.
- Bloom the cocoa: Sift Dutch process cocoa powder over the melted chocolate mixture and stir it all together until it's well mixed. This makes the chocolate taste extra rich!
- Whip the eggs and sugar: In a big bowl, whip together the large eggs, caster sugar, and light or dark brown sugar with an electric mixer. Mix for 2-3 minutes until it looks light and fluffy.
- Combine the wet ingredients: Pour the chocolate mixture into your fluffy eggs and mix it all up. Then, stir in the salt and vanilla extract.
- Add the flour: Gently fold in all-purpose flour with a spatula until you don’t see any more flour streaks. Pour this delicious batter into your prepared pan and spread it out.
- Make the cheesecake layer: In another bowl, whisk together all the ingredients for the cheesecake layer until it's completely smooth and has no lumps.
- Swirl and bake: Drop spoonfuls of the cheesecake mix on top of the brownie batter. Use a toothpick to make pretty swirls! Bake for 22 to 28 minutes, or until just set.
Notes
- If you only have regular granulated sugar, that’s totally fine! It works just as well.
- It's better to slightly underbake these brownies than overbake them to keep them fudgy.
- You can store leftovers in an airtight container in the fridge for up to four days.
- For the cleanest slices, make sure the brownies have cooled down completely before cutting.
- Using good-quality chocolate will give you the best, most delicious flavor.