Dark Chocolate Cheesecake Brownies (Print Version)
# Ingredients:
→ Brownie Layer
01 -
½ cup unsalted butter
02 -
1 cup dark chocolate chips
03 -
¾ cup granulated sugar
04 -
2 large eggs
05 -
1 tsp vanilla extract
06 -
⅔ cup all-purpose flour
07 -
2 tbsp cocoa powder
08 -
¼ tsp salt
→ Cheesecake Layer
09 -
8 oz cream cheese, softened
10 -
¼ cup granulated sugar
11 -
1 large egg
12 -
½ tsp vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line an 8x8" baking pan with parchment paper, leaving some overhang for easy removal later.
02 -
In a microwave-safe bowl or double boiler, melt the butter and dark chocolate chips together, stirring until smooth. Whisk in the sugar until well combined, then add eggs one at a time, mixing well after each. Stir in vanilla extract. Gently fold in the flour, cocoa powder, and salt until just combined.
03 -
In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, mixing until just incorporated.
04 -
Spread about ¾ of the brownie batter into the prepared pan, creating an even layer. Dollop the cheesecake mixture over the brownie batter. Drop small spoonfuls of the remaining brownie batter on top of the cheesecake layer.
05 -
Using a knife or skewer, gently swirl the brownie and cheesecake batters together to create a marbled effect. Don't overmix or you'll lose the distinct swirls.
06 -
Bake in the preheated oven for 25-30 minutes, until the edges are set but the center is still slightly jiggly. The brownies will continue to set as they cool.
07 -
Allow the brownies to cool completely in the pan, then refrigerate for at least 2 hours before cutting into squares. For clean cuts, run a sharp knife under hot water and wipe dry between slices.
# Notes:
01 -
These brownies have a rich dark chocolate flavor paired with creamy cheesecake swirls.
02 -
For the best texture, don't overbake - the center should still be slightly jiggly when removed from the oven.