Description
Experience the ultimate dessert fusion with these Cheesecake Brownies, featuring a rich, fudgy brownie base topped with a smooth, creamy cheesecake layer. Perfectly marbled for a stunning presentation, these decadent treats are sure to impress at any gathering. Enjoy them chilled or at room temperature for a delightful indulgence!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
- In a medium saucepan, melt the 1/2 cup of unsalted butter over low heat. Remove from heat and stir in 1 cup of granulated sugar until well combined.
- Add 2 large eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 1/3 cup of unsweetened cocoa powder, 1/2 cup of all-purpose flour, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the brownie batter into the prepared baking pan, spreading it evenly across the bottom.
- In a mixing bowl, beat 8 oz of softened cream cheese with an electric mixer until smooth and creamy.
- Add 1/4 cup of granulated sugar and mix until well combined.
- Incorporate 1 large egg and 1 teaspoon of vanilla extract into the cream cheese mixture, mixing until smooth and fully combined. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
- Spoon the cheesecake mixture over the brownie batter in the baking pan. Use a spatula to spread it evenly across the surface.
- To create a marbled effect, use a knife or a toothpick to swirl the cheesecake layer into the brownie layer. Be careful not to mix them completely; you want distinct layers with a beautiful marbled design.
- Place the baking pan in the preheated oven and bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the pan from the oven and allow it to cool in the pan on a wire rack for about 15-20 minutes.
- After cooling, transfer the brownies to the refrigerator and chill for at least 2 hours, or until completely set. This step is crucial for achieving the perfect texture.
- Once chilled, remove the brownies from the refrigerator. If you used parchment paper, lift the brownies out of the pan using the edges of the paper.
- Using a sharp knife, cut the brownies into squares or rectangles, wiping the knife with a damp cloth between cuts for clean edges.
- For an extra touch, you can dust the top with powdered sugar or drizzle with chocolate sauce before serving.
- Serve the cheesecake brownies chilled or at room temperature. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Store any leftover cheesecake brownies in an airtight container in the refrigerator for up to 5 days.
- For longer storage, you can freeze the brownies.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes