Cheesecake Brownie Swirl (Print version)

Fudgy chocolate brownies with a creamy cheesecake layer create a luscious balance of rich and tangy flavors.

# What You'll Need:

→ Brownie Batter

01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3/4 cup unsweetened cocoa powder
07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# How to Make:

01 - Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla; whisk until glossy.
03 - Sift cocoa powder, flour, and salt into the wet mixture. Stir gently until just combined, avoiding overmixing.
04 - In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla; beat until creamy and lump-free.
05 - Pour about two-thirds of the brownie batter into the prepared pan and smooth the surface. Spread cheesecake mixture evenly over the brownie layer.
06 - Dollop remaining brownie batter over the cheesecake layer. Use a knife or skewer to gently swirl both batters together for a marbled effect.
07 - Bake for 35 to 38 minutes, until the center is just set and a toothpick inserted comes out with moist crumbs; do not overbake.
08 - Cool completely in the pan on a wire rack before lifting out using parchment overhang and cutting into 16 squares.

# Expert Tips:

01 -
  • That fudgy-meets-creamy contrast hits different when you bite into a square and get both textures at once.
  • The tang of the cheesecake cuts through the chocolate richness in a way that makes you want another piece immediately.
  • It looks fancy enough to impress but it's actually forgiving and hard to mess up.
02 -
  • Do not overbake these—that toothpick test is your friend, and if you pull them out slightly underdone, they'll firm up as they cool and stay fudgy forever.
  • The cream cheese has to be truly softened before you beat it, or you'll end up with little hard bits that won't combine smoothly.
  • These taste better chilled because the cheesecake layer sets properly, but bringing them to room temperature for 10 minutes before serving makes the chocolate more indulgent.
03 -
  • Weigh your ingredients instead of using volume measurements—it eliminates the guesswork and gives you consistent results every single time.
  • The parchment paper overhang is not decorative; it's what lets you lift the entire brownie slab out of the pan without it crumbling or sticking.
  • If you're worried about your swirl looking messy, remember that it's supposed to look homemade and beautiful, not perfectly geometric.
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