Is there anything better than a rich cheesecake mixed with an equally rich brownie in some weird but perfect state of harmony that the universe loves and accepts? Didn’t think so! Okay, well maybe these cheesecake swirl brownies aren’t that intense. But I sorta think that they are. You only need one bowl (two if you don’t want to do dishes) and whisk to make these brownies, which makes this such a perfect recipe for literally anyone to bake! The worst part about this recipe is waiting for the brownies to cool down so that you can cut them. And you have to also wait for them to cool down to fridge temperature if you want the best eating experience. But honestly, a bit of patience is not too much to sacrifice for the opportunity to enjoy these!
So please make these cheesecake swirl brownies, and prepare to feel the joy that comes with them!
Take a cheesecake and a brownie, but turn it into a hand-held delight. I had seen a couple recipes for this type of recipe before, but I wanted to make it my own. These bars are super decadent and pair nicely with a big glass of milk. I wanted to use melted chocolate in my brownies to make sure that they come out super fudgy to match the fudginess of the cheesecake. I think it worked! The texture of the brownie meshes perfectly with the cheesecake, and it makes this ultra rich, ultra decadent bar that will make your dreams come true. So try it out! They only take 20 minutes to prepare and 25 to bake, so you can have these babies in your stomach as quickly as possible!
Cheesecake Swirl Brownies
Ingredients
For the Brownies:
- 12 tablespoons Unsalted Butter
- ½ cup Semisweet Chocolate Chips
- ½ cup Cocoa Powder
- 1 cup Granulated Sugar
- ½ cup Light Brown Sugar (packed)
- 2 Large Eggs + 1 Egg Yolk
- 1 teaspoon Vanilla Extract
- ½ teaspoon Kosher Salt
- 1 cup All Purpose Flour
For the Cheesecake:
- 8 ounces Cream Cheese (softened to room temperature)
- ¼ cup Granulated Sugar
- 1 Large Egg
- ½ tsp Vanilla Extract
Instructions
- Preheat oven to 350°F
- Combine butter and chocolate chips in saucepan over medium heat until melted together. Transfer to a large bowl.
- Add cocoa powder, and sugars and stir until completely combined.
- Add eggs and egg yolk, one at a time, stirring well after each addition.
- Add vanilla extract and salt and stir to combine.
- Add flour and stir until completely combined.
- Reserve 1/4 cup of the batter and spread the rest of the batter evenly into prepared 8×8 pan. Prepare your cheesecake topping.
For the Cheesecake:
- Combine cream cheese and sugar in a medium-sized bowl. Use an electric mixer to beat until creamy.
- Stir in egg and vanilla extract. Stir until well-combined.
- Pour cheesecake over prepared brownie batter. Take your reserved 1/4 cup brownie batter and drop/drizzle over cheesecake.
- Use a knife to swirl brownie batter and cheesecake together.
- Bake on 350°F for 25-30 minutes or until center is set and a toothpick inserted in the center comes out mostly clean with a few fudgy crumbs.
- Allow to cool COMPLETELY before cutting and serving.
- Will last for 5 days covered in the fridge.
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