Description
Brownie Cheesecake is the ultimate dessert mashup, combining rich, fudgy brownie layers with a creamy, tangy cheesecake center. It’s indulgent, decadent, and perfect for chocolate and cheesecake lovers alike.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake layer)
- 1 egg (for cheesecake layer)
- 1/2 tsp vanilla extract (for cheesecake layer)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan or line with parchment paper.
- In a saucepan over low heat, melt butter and chocolate chips, stirring until smooth. Let cool slightly.
- Whisk in sugar, eggs, and vanilla extract until combined.
- Stir in flour and salt until just mixed. Pour 2/3 of the brownie batter into the prepared pan and smooth the top.
- In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla extract and mix until creamy.
- Spread the cheesecake mixture evenly over the brownie batter in the pan.
- Spoon remaining brownie batter on top in dollops and swirl gently with a knife for a marbled effect.
- Bake for 35–40 minutes or until the center is set and a toothpick comes out with a few moist crumbs.
- Cool completely before cutting into squares. Chill for firmer texture if desired.
Notes
- For a richer flavor, add a tablespoon of espresso powder to the brownie batter.
- Swirl the brownie batter gently to keep the marbled look intact.
- Chill before slicing for cleaner cuts and a denser cheesecake texture.
- Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 26g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: brownie cheesecake, cheesecake bars, marbled cheesecake, chocolate dessert, layered brownies