Decadent Fudgy Cheesecake Brownies: The Ultimate Chocolate Swirl Recipe
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Indulge in the ultimate dessert experience with these irresistible Cheesecake Chocolate Brownies. This recipe masterfully unites the deep, rich flavor of a perfectly fudgy chocolate brownie with the creamy, tangy delight of a cheesecake swirl. The stunning marbled pattern created by the cheesecake filling weaving through the dense brownie layer makes this dessert as visually appealing as it is delicious. Whether you’re planning a birthday celebration, a family gathering, or simply craving a truly special treat, these chocolate cheesecake brownies are guaranteed to be a crowd-pleaser and the star of any occasion. Prepare yourself for a symphony of textures and flavors in every decadent bite!
These aren’t just any brownies; they are the epitome of fudgy perfection, elevated by a luscious, tangy cheesecake swirl. Each bite delivers an intense chocolate flavor, complemented by the smooth, creamy texture and subtle tartness of the cheesecake. The beautiful marbling throughout the brownie creates a dessert that looks sophisticated yet is surprisingly simple to make. Ideal for holiday parties, weekend get-togethers, or as a thoughtful homemade gift, these cheesecake brownies offer a harmonious balance of classic brownie comfort and the luxurious appeal of cheesecake, making them truly unforgettable.
Looking for more delightful brownie creations? Be sure to explore our other popular recipes like Espresso Brownies for a coffee kick, the classic indulgence of Chocolate Peanut Butter Brownies, or the fun and colorful M&M Brownies.
WHY THIS RECIPE WORKS
- Unmatched Fudgy Texture: These brownies are crafted to deliver an exceptionally rich and perfectly fudgy texture. We achieve this by carefully balancing the ingredients and baking time to ensure a dense, moist interior with slightly chewy edges, characteristic of the best brownies. Every bite melts in your mouth, offering a truly indulgent chocolate experience that satisfies the deepest cocoa cravings.
- Decadent Cheesecake Swirl: What truly sets this recipe apart is the luscious, tangy cheesecake filling artfully marbled throughout the rich brownie batter. This creamy layer provides a delightful contrast to the intense chocolate, adding a beautiful swirl pattern and a refreshing tang that cuts through the sweetness, making each piece perfectly balanced and incredibly addictive.
- Effortless Crowd-Pleaser: Despite their impressive appearance and gourmet taste, these cheesecake brownies are surprisingly quick and easy to prepare. With straightforward steps and common ingredients, you can whip up this show-stopping dessert in no time, making it an ideal choice when you need an easy yet elegant treat that everyone will adore. They’re guaranteed to be a hit at any gathering!
INGREDIENT NOTES FOR PERFECT BROWNIES
Crafting the perfect Cheesecake Chocolate Brownie starts with understanding the role of each ingredient. Here are some key components and tips to ensure your brownies turn out exceptionally delicious. For a full list of ingredients with precise measurements, please refer to the recipe card below.
- Butter: High-quality unsalted butter is crucial for the rich flavor and moist texture of our brownies. Melting the butter together with the dark chocolate creates a foundational richness that contributes to the fudgy consistency. Ensure it’s fully melted but not boiling hot before combining with other ingredients.
- Eggs: Always use large eggs at room temperature. Bringing eggs to room temperature before baking helps them incorporate more evenly into the batter, creating a smoother emulsion and a lighter, airier texture in the cheesecake filling, and a more consistent fudgy texture in the brownie. Take them out of the fridge at least 1 hour before you plan to start baking.
- Semi-sweet Chocolate Chips: The type of chocolate you choose significantly impacts the flavor of your brownies. We recommend using good quality semi-sweet dark chocolate chips, preferably around 54.5% cocoa solids. This percentage offers a balanced sweetness and a deep chocolate flavor without being overly bitter, ensuring a harmonious taste with the creamy cheesecake.
- Cornstarch: This might seem like an unusual addition to brownies, but cornstarch plays a vital role in achieving that desirable fudgy texture. By breaking down some of the gluten in the flour, it helps to prevent the brownies from becoming cakey and instead promotes a softer, more dense, and wonderfully fudgy crumb. It’s also key for the cheesecake filling’s stability.
- Unsweetened Dutch-Processed Cocoa Powder: For the most intense chocolate flavor and a beautiful dark color, opt for high-quality Dutch-processed cocoa powder. Dutch-processing neutralizes the acidity of cocoa, resulting in a smoother, less bitter taste. My personal favorite is from Valrhona for its exceptional depth and aroma, which truly elevates the brownie’s chocolate profile.
- Cream Cheese: For the cheesecake swirl, it’s absolutely essential to use full-fat brick-style cream cheese, and ensure it’s at room temperature. Cold cream cheese will result in a lumpy filling that won’t swirl smoothly into the brownie batter. Take it out of the fridge 1-2 hours before baking. In the USA, always go for the block/brick-style cream cheese over whipped or spreadable varieties, as they contain less water and provide a denser, richer filling.
STEP BY STEP INSTRUCTIONS TO BAKE PERFECTION
Baking these Cheesecake Chocolate Brownies is a straightforward and rewarding process. With just a few key pieces of equipment—an electric mixer (hand or stand), two large bowls, a hand whisk, and a rubber spatula—you’ll be well on your way to creating this delightful dessert. Follow these detailed steps to ensure every swirl is perfect and every bite is pure bliss.
The complete and detailed recipe, including all measurements and specific timings, can be found in the recipe card at the bottom of this page.
Before you begin: Preheat your oven to 160ºC/325ºF (conventional oven setting). Prepare a 20×20 cm square baking pan by lining it with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
STEP 1: Prepare the Cheesecake Filling. In a medium bowl, combine the granulated sugar and cornstarch, stirring well to remove any lumps. Add the softened full-fat cream cheese and, using a hand whisk or an electric mixer on low speed, mix until completely smooth and creamy. Next, incorporate the room temperature egg and vanilla extract, mixing just until everything is smoothly combined. Be careful not to overmix. Set this luscious cheesecake filling aside while you prepare the brownie batter.
STEP 2: Combine Dry Brownie Ingredients. In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Sifting helps to aerate the flour and prevents lumps in your final batter. Once sifted, set this dry mixture aside.
STEP 3: Melt Chocolate and Butter. In a heatproof bowl, melt the butter and semi-sweet dark chocolate chips together. You can do this in a microwave in 30-second intervals, stirring between each, or over a double boiler. Once smooth and fully melted, transfer the mixture to a large mixing bowl. Add the unsweetened Dutch cocoa powder and stir it into the warm chocolate mixture with a rubber spatula until it’s perfectly smooth and fully incorporated.
STEP 4: Add Sugars and Eggs to Brownie Base. To the melted chocolate and cocoa mixture, add the granulated sugar and dark brown sugar. Whisk these vigorously with an electric mixer until they are thoroughly combined and the mixture is glossy. Next, add the room temperature eggs, one at a time, mixing on medium-high speed for a full 2 minutes after adding the last egg. This step is vital for incorporating air, resulting in a lighter and fudgier brownie texture.
STEP 5: Introduce Wet Ingredients and Dry Mix. Pour in the vegetable oil (such as canola or avocado oil) and the pure vanilla extract. Whisk these into the batter until just combined. Finally, gently fold in the reserved dry ingredients (flour, cornstarch, and salt) using a rubber spatula. Mix on the lowest speed or by hand until *just* combined; overmixing will develop gluten and can lead to tough brownies.
STEP 6: Assemble and Swirl. Pour approximately three-quarters of the brownie mixture into your prepared baking pan, spreading it evenly. Reserve about 4-5 teaspoons of the brownie batter in the bowl for the topping. Spoon dollops of the cheesecake filling over the brownie layer in the pan, then gently smooth it out a bit. Take the remaining reserved brownie batter and dollop it over the cheesecake filling. Using a toothpick or a butter knife, gently swirl the cheesecake and brownie batters together to create beautiful marbled patterns. Be careful not to over-swirl, as this can blend the layers too much.
STEP 7: Bake and Cool. Transfer the pan to the preheated oven and bake for approximately 50-55 minutes. The brownies are done when a butter knife or toothpick inserted into the center comes out with moist crumbs, not wet batter. Once baked, remove the pan from the oven and let it cool completely on a wire rack at room temperature for about 30 minutes. For optimal fudginess and clean cuts, refrigerate the brownies for at least 1 hour, or preferably overnight, before slicing and serving. Enjoy your perfectly marbled, decadent cheesecake chocolate brownies!
EXPERT BAKING TIPS FOR FLAWLESS BROWNIES
- Use a Kitchen Scale for Precision: For consistently perfect results in all your baking, a kitchen scale is your best friend. My recipes are always developed using grams as the primary unit of measurement, as it is the most precise way to measure ingredients. Unlike volume measurements (cups), which can vary wildly depending on how ingredients are packed, weighing ensures you get the exact amount every time, leading to predictable and delicious outcomes.
- Avoid Overmixing Your Batter: Overmixing is a common pitfall that can lead to cakey, tough brownies instead of fudgy ones. Once you’ve added the dry ingredients to the wet, mix only until no streaks of flour remain. I always finish with a gentle fold using a rubber spatula after everything has just come together. This ensures that any pockets of unmixed ingredients from the bottom of the bowl are fully incorporated without developing excess gluten, preserving that desired fudgy texture.
- Understand Your Baking Pan: Light vs. Dark: The type of baking pan you use significantly affects the final product. For the best result with these fudgy brownies, I recommend using an aluminum baking pan, lightly greased and lined with parchment paper. Aluminum pans are light in color, meaning they attract less heat and distribute it more evenly. This allows for a gentler bake, resulting in a softer, more evenly cooked brownie. In contrast, dark or black baking pans absorb and retain more heat, which can lead to a darker, tougher crust and potentially a dryer brownie. Adjust baking time accordingly if using a dark pan.
- Chill for Clean Slices and Enhanced Fudginess: While it’s tempting to dig into warm brownies, patience is key for cheesecake brownies. Allowing them to cool completely at room temperature, then chilling them in the refrigerator for at least an hour (or even overnight), makes a huge difference. Chilling not only helps the cheesecake layer set beautifully, preventing crumbling when cut, but it also significantly enhances the fudgy, dense texture of the brownie, making for a truly superior eating experience.
FREQUENTLY ASKED QUESTIONS
Determining doneness for fudgy brownies can be tricky! You’ll know your cheesecake brownie is ready when the edges are set and a butter knife or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. If it comes out clean, your brownies might be slightly overbaked, leading to a cakier texture. If it’s still very wet, give it another 5 minutes and check again. The center should still look a little gooey and soft, as it will continue to set as it cools.
Absolutely, making these cheesecake brownies a day ahead is highly recommended! In fact, many bakers find that brownies, especially fudgy ones with a cheesecake swirl, become even richer, denser, and more intensely flavorful after a night in the fridge. The flavors meld beautifully, and the cheesecake layer sets perfectly, making for cleaner slices and an even more satisfying texture. Simply cover them tightly with plastic wrap and refrigerate until ready to serve.
For the best possible brownies, I always recommend using a metal baking pan, specifically light-colored aluminum. Metal pans conduct heat more efficiently and evenly, ensuring that your brownies bake uniformly throughout. Glass pans, on the other hand, tend to heat up slowly but retain heat for much longer, which can lead to overbaked edges and an underbaked center. If you only have a glass pan, you might need to reduce the oven temperature by 25°F (15°C) and increase the baking time slightly to compensate.
Yes, these cheesecake brownies freeze beautifully! To freeze, ensure they are completely cooled and chilled. Cut them into individual squares, then wrap each brownie tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped brownies in an airtight freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months. To enjoy, simply thaw them in the refrigerator overnight or at room temperature for a few hours.
Several factors can contribute to dry brownies. The most common culprit is overbaking; baking them for too long will evaporate moisture and make them cakey. Ensure you’re using the toothpick test (moist crumbs, not wet batter). Other reasons include using too much flour (always measure with a kitchen scale for accuracy), not enough fat (butter/oil), or insufficient sugar. Always stick to the recipe’s ingredient ratios and baking times for optimum fudginess.
HOW TO STORE CHEESECAKE BROWNIES
To maintain the incredible fudgy texture and creamy cheesecake swirl of your brownies, proper storage is key. Store the cheesecake chocolate brownies in an airtight container in the refrigerator. You can also cover them tightly with plastic wrap or aluminum foil. To keep the edges from drying out and ensure maximum freshness, we recommend waiting to cut them into individual slices until you are ready to serve. These brownies are best enjoyed within 2-3 days when stored in the fridge. For longer storage, see our FAQ section on freezing.
Other Brownie Recipes To Try
- Gooey Pecan Pie Brownies with Brown Butter
- Brown Butter Hot Fudge Cake
- 25 Best Summer Dessert Ideas
- Cheesecake Chocolate Brownie
We truly hope you enjoy baking and savoring these incredibly fudgy Cheesecake Chocolate Brownies! If you loved this recipe, please make sure to leave a STAR REVIEW below. Don’t forget to tag me on Instagram @juliemarieeats when you share your delicious creations. To get more ideas and inspiration, be sure to follow me on Pinterest.
Cheesecake Chocolate Brownie
Pin Recipe
Equipment
- 20×20 cm baking pan
- Hand Mixer
- Stand Mixer
Ingredients
CHEESECAKE FILLING
- 50 g granulated sugar
- 1 teaspoon cornstarch
- 200 g cream cheese full fat, room temperature
- 1 teaspoon vanilla extract
- 1 large egg room temperature
CHEESECAKE BROWNIES
- 90 g butter
- 75 g semi-sweet dark chocolate chips
- 35 g unsweetened Dutch cocoa powder
- 100 g granulated sugar
- 150 g dark brown sugar
- 3 large eggs room temperature
- 70 g vegetable oil e.g canola or avocado oil
- 1 ½ teaspoon vanilla extract
- 75 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
Instructions
CHEESECAKE FILLING
- Preheat the oven to 160ºC /325ºF (conventional oven setting). Prepare a 20×20 cm square baking pan by lining it with parchment paper.
- In a medium bowl, stir together the cornstarch and granulated sugar until well combined.50 g granulated sugar, 1 teaspoon cornstarch
- Add the room temperature cream cheese to the sugar and cornstarch mixture. Using a hand whisk or electric mixer, mix until completely smooth and free of lumps. Then, incorporate the egg and vanilla extract, mixing just until smooth and fully combined. Set this filling aside.200 g cream cheese, 1 teaspoon vanilla extract, 1 large egg
BROWNIE
- In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Set the dry ingredients aside.75 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon salt
- Melt the butter and semi-sweet dark chocolate chips together until smooth. Pour the melted mixture into a large bowl, then add the unsweetened Dutch cocoa powder and stir with a rubber spatula until fully combined and smooth.90 g butter, 75 g semi-sweet dark chocolate chips, 35 g unsweetened Dutch cocoa powder
- Add the granulated sugar and dark brown sugar to the chocolate mixture. Using an electric mixer, whisk until thoroughly combined and the mixture is glossy.100 g granulated sugar, 150 g dark brown sugar
- Next, add the large eggs, one at a time, and mix on medium-high speed for 2 minutes after the last egg has been added. This step incorporates air for a fudgier texture.3 large eggs
- Pour in the vegetable oil and vanilla extract, then whisk until just combined.70 g vegetable oil, 1 ½ teaspoon vanilla extract
- Finally, add the dry ingredients to the wet batter. Gently mix on low speed or by hand with a rubber spatula until *just* combined. Avoid overmixing to prevent tough brownies.
- Pour about three-quarters of the brownie batter into the prepared baking pan, spreading it evenly. Reserve approximately 4-5 teaspoons of batter for topping.
- Add dollops of the cheesecake filling over the brownie batter in the pan, then gently spread it out. Next, dollop the remaining reserved brownie batter over the cheesecake layer. Use a toothpick or butter knife to gently swirl the cheesecake and brownie batters together to create a beautiful marbled pattern.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool in the pan on a wire rack for 30 minutes at room temperature, then refrigerate for at least 1 hour (or overnight) before slicing and serving for the best fudgy texture and clean cuts.