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Easy Cheesecake Brownies with Swirls of Chocolate Bliss

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Decadent cheesecake brownies with rich, fudgy chocolate layers swirled with creamy, tangy cheesecake. A perfect harmony of textures and flavors that’s as beautiful as it is indulgent.

Ingredients

For the Brownie Layer:

220 g dark chocolate (70%)

220 g unsalted butter

440 g caster sugar

4 large eggs

180 g all-purpose flour

60 g cocoa powder

¾ tsp baking powder

¾ tsp salt

For the Cheesecake Layer:

500 g cream cheese, room temperature

110 g caster sugar

2 large eggs

½ tsp pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a 10-inch baking tin with parchment paper, leaving some overhang.
  2. Melt dark chocolate and butter together in a heatproof bowl over a double boiler or in the microwave, stirring until smooth. Let cool slightly.
  3. Whisk caster sugar into the melted mixture until glossy. Add eggs one at a time, whisking after each addition.
  4. Sift in flour, cocoa powder, baking powder, and salt. Gently fold until just combined.
  5. Pour two-thirds of the brownie batter into the prepared tin and spread evenly. Reserve the rest for swirling.
  6. In another bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing until silky.
  7. Pour cheesecake mixture over the brownie layer and smooth the top.
  8. Dollop remaining brownie batter on top and swirl gently with a skewer or knife for a marbled effect.
  9. Bake for 45–55 minutes, until edges are set and the center is slightly wobbly.
  10. Cool completely, then refrigerate at least 2 hours before slicing for neat, defined layers.

Notes

Use full-fat cream cheese for the richest texture.

For perfect swirls, drag a skewer lightly in figure-eight motions.

To avoid cracks, don’t overbake—the center should jiggle slightly.

Cool completely before chilling for clean cuts.

Serve slightly chilled or gently warmed with ice cream for extra indulgence.

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