Cheesecake Brownies Swirled (Printable)

Fudgy chocolate brownies with a creamy cheesecake swirl for a decadent dessert experience.

# What You 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 Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, granulated sugar, and light brown sugar until smooth. Add eggs and vanilla extract, whisking until glossy.
03 - Sift in cocoa powder, all-purpose flour, and salt. Stir gently until just combined without overmixing.
04 - In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla extract, beating until creamy and lump-free.
05 - Pour about two-thirds of 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 the two batters together for a marbled effect.
07 - Bake for 35 to 38 minutes until the center is set but still slightly moist; a toothpick inserted should come out with a few moist crumbs. Avoid overbaking.
08 - Allow to cool completely in the pan on a wire rack. Use parchment paper to lift out and cut into 16 squares before serving.

# Expert Suggestions:

01 -
  • Fudgy chocolate meets tangy cheesecake in one impossibly indulgent square, no choosing required.
  • That marbled swirl isn't just pretty, it's a guarantee that every bite hits both flavors at once.
02 -
  • A toothpick with wet batter means keep baking, but if it comes out completely clean your brownies will be dry—aim for moist crumbs, that's the sweet spot.
  • Don't cut these warm, they'll crumble and fall apart, cold or room temperature brownies slice into clean, beautiful squares.
03 -
  • Room temperature cream cheese is non-negotiable, cold cream cheese will never beat smooth and your cheesecake layer will have unwanted grittiness.
  • The parchment paper overhang means you can lift the entire baked square out of the pan and cut with a sharp, hot knife for clean edges.
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