The Best Cheesecake Brownie

Name: The Best Cheesecake Brownie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving
Ingredients: 220 g bittersweet chocolate; 224 g unsalted butter; 440 g granulated sugar; 4 large eggs; 60 g unsweetened cocoa powder; 180 g all-purpose flour; ¾ teaspoon baking powder; 1 teaspoon instant espresso powder; ½ teaspoon kosher salt; 1 tablespoon vanilla extract; 500 g cream cheese; 110 g granulated sugar; 2 large eggs; 1 tablespoon vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
12
Calories
671 kcal
Course
Dessert
Cuisine
American

The Best Cheesecake Brownie

Deacon Moody

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Rich, fudgy homemade brownies swirled with creamy, tangy cheesecake make the perfect treat! These cheesecake brownies are ideal for any occasion, from potlucks to birthdays.Enjoy them with a hot cup of coffee or savor them on their own. The recipe is straightforward and can be made with a mixer or by hand. While the marble swirls add a stunning presentation, you can skip this step for a simpler, yet still incredibly delicious, dessert. 😉

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Ingredients

Servings

For the Brownie

220 g bittersweet chocolate
224 g unsalted butter
440 g granulated sugar
4 large eggs , at room temperature
60 g unsweetened cocoa powder (not Dutch process)
180 g all-purpose flour
¾ teaspoon baking powder
1 teaspoon instant espresso powder
½ teaspoon kosher salt
1 tablespoon vanilla extract

For the Cheesecake

500 g cream cheese , at room temperature
110 g granulated sugar
2 large eggs ,at room temperature
1 tablespoon vanilla extract

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Instructions

Brownie Layer

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with unsalted butter and dust it with cocoa powder, or line it with parchment paper.
In a microwave-safe bowl, melt the bittersweet chocolate and unsalted butter together in 30-second intervals, stirring after each interval until smooth (about 1 minute and 15 seconds in total). Let it cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand whisk), whisk the granulated sugar, eggs, salt, and vanilla on high speed until pale and creamy, about 3 to 4 minutes.
Add the melted chocolate and butter mixture to the sugar and eggs mixture, mixing on low speed until combined.
Sift together the unsweetened cocoa powder, all-purpose flour, baking powder, and instant espresso powder. Add these dry ingredients to the wet ingredients, mixing on low speed until fully combined. Using a rubber spatula, fold the mixture by hand to ensure there are no lumps at the sides and bottom of the bowl. Reserve about 1 cup of the batter; set aside.
Pour the remaining brownie batter into the prepared baking pan, spreading it evenly.

Cheesecake Layer

In the bowl of a stand mixer, beat the softened cream cheese, sugar, eggs, and vanilla on medium speed until fully combined and creamy, about 5 minutes.
Pour the cheesecake mixture over the brownie batter in the baking pan, spreading it evenly.
Add 1 tablespoon of hot water (or as needed to make the batter spreadable) to the reserved brownie mixture and stir until combined. Drop spoonfuls of the brownie batter over the cheesecake layer. Use a skewer or a butter knife to gently swirl the brownie batter and cheesecake mixture together to create a marbled effect.
Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out with only a few moist crumbs.
Let the Cheesecake Brownies cool completely in the pan before cutting them into squares.

Notes

How to Store
Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Before serving, bring the brownies to room temperature for the best flavor and texture.