These cheesecake brownies combine the rich intensity of dark chocolate with the smooth, creamy texture of cheesecake for a truly decadent treat. The chocolate base is dense and fudgy, topped with a light cheesecake layer that’s sweetened just right and enhanced with a hint of vanilla. Each bite offers a delightful contrast of flavors that melt together in your mouth.
Why You’ll Love This: This recipe is perfect for those who love the combination of chocolate and cheesecake. The rich chocolatey base paired with the creamy cheesecake topping creates a dual-layered dessert that’s not only satisfying but also visually appealing with its marbled swirls. It’s a straightforward recipe with spectacular results, making it a favorite for any baker.
Perfect Occasion: These cheesecake brownies are ideal for any gathering where you want to impress, from casual get-togethers to more formal celebrations. They’re perfect for birthday parties, holiday dinners, or simply as a treat to brighten a regular day. Serve them as dessert at your next family meal or pack them for a luxurious picnic treat.
Decoration Tips: For an elegant touch, dust the top of the cooled brownies with a light sprinkle of powdered sugar or cocoa powder. You could also drizzle them with a glossy ganache or a few lines of white chocolate for a more dramatic effect. Adding a few fresh raspberries or a sprig of mint on the side of each plate when serving enhances the visual appeal and adds a fresh contrast to the rich chocolate.
Ingredients:
- For the Cheesecake Layer:
- 150g cream cheese, room temperature
- 50g granulated sugar
- 30g heavy cream
- 1 tsp vanilla extract
- 1 egg
- 10g cake flour or all-purpose flour
- For the Brownie Batter:
- 200g granulated sugar
- 120g unsalted butter
- 150g dark chocolate
- 2 eggs
- 60g all-purpose flour
- 20g cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- Preheat your oven to 175°C (350°F) and line a baking pan with parchment paper.
- For the brownie layer, melt the butter and dark chocolate together in a bowl over simmering water (or in the microwave), stirring until smooth. Let cool slightly.
- Whisk in the granulated sugar, eggs, and vanilla extract to the chocolate mixture. Gradually mix in the flour, cocoa powder, salt, and baking powder until just combined. Spread most of the batter into the prepared pan, reserving some for the top.
- For the cheesecake mixture, blend the cream cheese with the granulated sugar until smooth. Add the heavy cream, vanilla extract, and egg, mixing well. Sift in the flour and stir until just combined.
- Pour the cheesecake mixture over the brownie batter in the pan. Drop dollops of the reserved brownie batter over the cheesecake layer. Use a knife to swirl the batters together, creating a marbled effect.
- Bake for 35-40 minutes or until the cheesecake is set and the edges are lightly browned. Allow to cool completely in the pan before slicing.
- Enjoy!
