Decadent Cheesecake Brownies with Swirled Chocolate Perfection

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Decadent Cheesecake Brownies with Swirled Chocolate Perfection

These Cheesecake Brownies are the ultimate dessert mash-up — rich, fudgy chocolate brownies swirled with a luscious cheesecake layer. With every bite, you get a perfect contrast of creamy tang and intense cocoa, topped off with melty chocolate chips. Whether you’re baking for a party or a cozy night in, these indulgent bars are guaranteed to steal the show.

Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Total Time: 3 hours
Servings: 9 large brownies
Calories: 482 per serving

Ingredients

For the Brownie Layer:

  • ⅔ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips

For the Cheesecake Layer:

  • 8 oz cream cheese, room temperature
  • ⅓ cup granulated sugar
  • ⅓ cup sour cream
  • 1 large egg

Instructions

Step 1: Prepare Your Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch square baking pan, line with parchment paper, then lightly grease the paper. This ensures the brownies release easily and cut cleanly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.

Step 3: Cream Butter and Sugar

Using a hand or stand mixer, beat the butter and sugar together until light and fluffy, about 2–3 minutes.

Step 4: Add Wet Ingredients

Add the eggs, milk, and vanilla. Mix on low speed just until combined — it’s fine if the batter looks a bit lumpy.

Step 5: Incorporate the Dry Mix

Gradually add the flour mixture to the wet ingredients while mixing on medium speed. Scrape down the sides of the bowl. The batter will be thick and fudgy.

Step 6: Reserve and Fold

Scoop out ⅓ cup of the brownie batter and set it aside for the swirl. Fold the chocolate chips into the remaining brownie batter.

Step 7: Layer the Brownies

Spread the brownie batter evenly into the prepared baking pan. Smooth the top with a spatula. Set aside.

Make the Cheesecake Layer

Step 8: Beat the Cream Cheese

In a clean bowl, beat the cream cheese and sugar together until smooth and creamy, about 2 minutes.

Step 9: Add Sour Cream and Egg

Mix in the sour cream and egg on low speed until fully incorporated and smooth.

Step 10: Layer and Swirl

Pour the cheesecake mixture over the brownie base. Drop dollops of the reserved brownie batter (about ½ tablespoon each) on top of the cheesecake layer. Use a toothpick or butter knife to gently swirl the batters together for a marbled effect.

Step 11: Bake

Bake for 35–40 minutes, or until the edges are set and the center jiggles slightly. Do not overbake.

Step 12: Cool and Chill

Allow the brownies to cool in the pan on a wire rack for 30 minutes. Then transfer the pan to the refrigerator and chill for at least 2 hours, or until fully set.

Tips for Success

  • Pan Size Matters: You can use an 8×8-inch pan for a gooier texture, but baking time may vary slightly.
  • For Clean Cuts: Chill thoroughly and wipe your knife between slices.
  • Swirling Tip: Use a toothpick or skewer to swirl the brownie and cheesecake layers without overmixing.
  • Flour Tip: Spoon and level your flour to avoid dense brownies.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. These also freeze well — wrap tightly and freeze for up to 2 months.

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