Easy Fudgy Cheesecake Brownies Recipe

Introduction

These Easy Fudgy Cheesecake Brownies combine rich, dark chocolate with a creamy cheesecake layer for an irresistible treat. Perfectly moist and decadent, they are a crowd-pleaser for any occasion.

Ingredients

• Brownie Layer:
• 135g dark chocolate (72%), coarsely chopped
• 120g unsalted butter, cold from the fridge
• 10g Dutch process cocoa or regular unsweetened cocoa, sifted
• 2 large eggs (about 100g, excluding shells)
• 135g caster sugar
• 65g light or dark brown sugar
• ¼ tsp salt
• ¼ tsp vanilla extract or vanilla bean paste
• 65g all-purpose flour, sifted
• Cheesecake Layer:
• 225g full fat cream cheese, at room temperature
• 60g caster sugar
• 1 large egg (50g, excluding shell), at room temperature
• ¼ tsp vanilla (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Grease and line a 9” (23cm) square pan with parchment paper, allowing the paper to extend over the sides of the pan to create a sling for easy removal. Use binder clips to hold the paper in place if desired.
2. Step 2: In a heatproof bowl over simmering water, melt the dark chocolate and butter together, stirring frequently until smooth. Alternatively, microwave in 30-second increments, stirring well after each, until fully melted and combined.
3. Step 3: Sift the cocoa powder over the melted chocolate mixture and stir until fully incorporated.
4. Step 4: In a large bowl, beat the eggs with the caster and brown sugars on medium-high speed for 2–3 minutes until the mixture is lighter and fluffy. You can use a hand mixer or a stand mixer with whisk attachment.
5. Step 5: Add the chocolate mixture, salt, and vanilla to the eggs and sugar. Mix to combine.
6. Step 6: Gently fold in the sifted flour by hand until the batter is smooth and lump-free.
7. Step 7: Pour the brownie batter into the prepared pan. Tap the pan firmly on the countertop a few times to remove air bubbles. Let it sit briefly, then tap again.
8. Step 8: For the cheesecake layer, combine cream cheese, caster sugar, egg, and vanilla (if using) in a medium bowl. Mix with a hand mixer or whisk until smooth and lump-free.
9. Step 9: Dollop about ¾ of the cheesecake mixture over the brownie batter. Swirl gently using a toothpick or spoon to create a marbled effect.
10. Step 10: Add the remaining cheesecake mixture on top and swirl again as desired.
11. Step 11: Bake for 22 to 28 minutes, checking after 20 minutes. The edges should be set and a skewer inserted in the center should come out with a few moist crumbs. Avoid over-baking for fudgier brownies.
12. Step 12: Remove from oven and cool in the pan on a wire rack. Once cooled, lift brownies out using the parchment sling and slice with a sharp knife into squares.

Tips & Variations

• Use binder clips to hold parchment paper in place for easy removal of brownies from the pan.
• For extra cheesecake flavor, add a teaspoon of lemon zest to the cheesecake mixture.
• Swap dark chocolate for milk chocolate for a sweeter, less intense brownie layer.
• Ensure eggs and cream cheese are at room temperature for a smoother batter.

Storage

Store leftover brownies in an airtight container at room temperature or refrigerate for up to four days. For best texture, allow refrigerated brownies to come to room temperature before serving. Reheat gently in a microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of caster sugar?

Yes, granulated sugar works fine but may result in a less glossy brownie top compared to caster sugar.

How can I tell when the brownies are done baking?

The edges and top should be set, and a skewer inserted in the center should come out with a few moist crumbs attached, indicating fudgy brownies. Avoid over-baking to keep them moist.

Easy Fudgy Cheesecake Brownies Recipe

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★★★★★

4.9 from 127 reviews

These Easy Fudgy Cheesecake Brownies combine a rich, dense chocolate brownie base with a creamy, tangy cheesecake layer swirled throughout. Baked to perfection, they have a glossy top and a moist, fudgy texture that’s sure to satisfy any chocolate lover’s craving with a luscious twist.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 brownies (4×4 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

• 135g dark chocolate (72%), coarsely chopped
• 120g unsalted butter, cold from the fridge
• 10g Dutch process cocoa or regular unsweetened cocoa, sifted
• 2 large eggs (about 100g not including shells)
• 135g caster sugar (granulated sugar can be used but won’t yield a glossy top)
• 65g light or dark brown sugar
• ¼ tsp salt
• ¼ tsp vanilla extract or vanilla bean paste
• 65g all-purpose flour, sifted

Cheesecake Layer

• 225g full fat cream cheese, at room temperature
• 60g caster sugar
• 1 large egg (50g not including shell), at room temperature
• ¼ tsp vanilla (optional)

Instructions

1. Prepare the Pan: Preheat your oven to 350°F (180°C). Grease and line a 9” (23cm) square baking pan with parchment paper, allowing the paper to overhang the sides to create a sling. Secure with binder clips if you have them.
2. Melt Chocolate and Butter: In a heatproof bowl set over simmering water, melt the dark chocolate and butter together, stirring frequently until smooth. Alternatively, melt in the microwave in 30-second bursts, stirring between each, until fully combined.
3. Add Cocoa Powder: Sift the cocoa powder over the melted chocolate mixture and stir until well combined.
4. Mix Eggs and Sugars: In a large bowl, beat the eggs, caster sugar, and brown sugar together on medium to high speed using a handheld or stand mixer with a whisk attachment. Continue for 2-3 minutes until the mixture lightens in color and increases in volume.
5. Combine Mixtures: Add the chocolate mixture to the egg mixture along with salt and vanilla. Mix until everything is well incorporated.
6. Add Flour: Gently fold in the sifted flour by hand until the batter is smooth and free of lumps.
7. Transfer Batter to Pan: Pour the brownie batter into the prepared pan. Tap the pan on the countertop several times to release any trapped air bubbles. Let it sit briefly, then tap again.
8. Prepare Cheesecake Layer: In a medium bowl, beat together the cream cheese, sugar, egg, and optional vanilla until smooth and lump-free, using a handheld mixer or whisk.
9. Layer and Swirl: Dollop about three-quarters of the cheesecake mixture over the brownie batter. Use a toothpick or spoon to swirl gently by scooping down slightly and bringing bits of brownie batter up to create a marbled effect. Add the remaining cheesecake mixture on top and swirl again as desired.
10. Bake: Bake in the preheated oven for 22 to 28 minutes. Start checking at 20 minutes. The brownie edges and top should be set, and a skewer inserted in the center should come out with a few moist crumbs. Aim to underbake slightly for fudginess rather than overbake.
11. Cool and Slice: Remove the pan from the oven and place it on a wire rack to cool completely. Once cooled, use the parchment sling to lift the brownies out of the pan and cut into squares with a sharp knife.
12. Store: Keep leftovers in an airtight container at room temperature or refrigerated for up to four days.

Notes

• Using cold butter is fine and helps control the melting process for the chocolate mixture.
• Caster sugar helps achieve a glossy brownie top; granulated sugar can be substituted but may affect the finish.
• Room temperature eggs and cream cheese ensure easier mixing and smoother batter.
• Don’t overbake; fudgy brownies have moist crumbs when tested with a skewer.
• Swirling the two batters creates a beautiful marbled effect and combines delicious flavors.
• Store brownies properly to maintain texture and freshness for up to four days.

Keywords: cheesecake brownies, fudgy brownies, chocolate brownie recipe, easy dessert, swirl brownies, creamy cheesecake layer, baked brownies