Best Fudgy Chocolate Cheesecake Brownies with Creamy Swirls (Easy Recipe!)
Imagine the perfect bite: a rich, intensely chocolatey brownie base, crowned with a luscious layer of creamy, tangy cheesecake, all swirled together in a beautiful marbled pattern. These Chocolate Cheesecake Brownies are truly pure bliss and the ultimate indulgence for any dessert lover. They are incredibly soft and fudgy, boasting a harmonious balance between the deep, decadent flavor of chocolate and the smooth, subtly tart notes of cheesecake. Whether you’re baking for a lively party, celebrating a special occasion, or simply treating yourself to something sweet, this show-stopping dessert promises to be an unforgettable hit that will impress everyone.
The Best of Both Worlds: Fudgy Brownies and Creamy Cheesecake
For those who adore the deep, gooey richness of classic brownies but can’t resist the light, tangy creaminess of cheesecake, this recipe is a dream come true. Why choose when you can have both? These chocolate cheesecake brownies represent my new favorite “guilty pleasure,” a masterful combination that elevates two beloved desserts into a single, irresistible treat. The synergy of flavors and textures creates a truly unique experience.
The secret to the profound chocolate flavor in our brownies lies in a carefully selected trio of ingredients: high-quality dark chocolate, Dutch-processed cocoa powder, and a subtle hint of coffee. The coffee doesn’t make the brownies taste like coffee; instead, it works as a secret ingredient, intensifying the cocoa notes and adding incredible depth to the chocolate. Contrasting this rich base is a smooth, creamy cheesecake layer that provides a delightful, slightly tangy counterpoint. Swirling these two distinct batters together before baking creates a stunning marbled effect, ensuring that every single bite delivers the perfect fusion of intense chocolate and silky cheesecake. Trust me, once you experience these brownies, you’ll find yourself making them again and again!
Essential Ingredients for Your Perfect Cheesecake Brownies
To craft these divine chocolate cheesecake brownies, you’ll need a few key ingredients. While the full, precise list is detailed in the recipe card below, here are some helpful tips and insights into the specific components and why they make all the difference in achieving that ultimate fudgy and creamy texture.
For the Rich Brownie Layer
- Unsalted Butter: Using unsalted butter allows you to control the total salt content in your recipe. Make sure it’s fresh for the best flavor.
- Dark Chocolate Chips: This is crucial for a truly rich, deep chocolate flavor. Opt for dark chocolate with at least 70% cocoa solids. Avoid milk chocolate as it will make the brownies overly sweet and lack the desired depth and intensity. Quality chocolate makes a noticeable difference!
- Dutch Unprocessed Cocoa: Dutch-processed cocoa powder creates a darker brownie with a milder, less bitter chocolate flavor compared to natural cocoa powder. It contributes to the rich color and smooth chocolate taste.
- Sugar & Dark Brown Sugar: The combination of granulated sugar and dark brown sugar is key to achieving that perfect fudgy texture. Granulated sugar provides sweetness, while dark brown sugar adds moisture, a subtle caramel note, and helps keep the brownies incredibly soft and chewy.
- Eggs (Large) & Egg Yolk: Eggs act as a binder and add richness. An extra egg yolk specifically contributes to the fudginess and chewiness of the brownie, making it dense and decadent without being cakey. Ensure eggs are at room temperature for better emulsion with other ingredients.
- Coffee: Don’t skip this ingredient! A tablespoon of strong brewed coffee or espresso powder doesn’t make your brownies taste like coffee; instead, it magically enhances and deepens the chocolate flavor, making it even more intense and complex. If you truly dislike coffee, you can omit it, but we highly recommend including it for the best result.
- Vanilla Extract: Pure vanilla extract complements the chocolate, adding another layer of aromatic sweetness.
- All-Purpose Flour: Use regular all-purpose flour. The key is to mix it gently until just combined to avoid overdeveloping the gluten, which can lead to tough brownies instead of fudgy ones.
- Salt: A pinch of salt is essential to balance the sweetness and bring out the full depth of the chocolate flavor. Never underestimate its power in baking!
For the Creamy Cheesecake Layer
- Cream Cheese: For the best results, use full-fat natural cream cheese. It should be at room temperature to ensure it whips up smoothly without lumps, creating a wonderfully creamy and soft texture. Brick-style cream cheese is preferred over spreadable tubs.
- Sugar: Granulated sugar provides the necessary sweetness to balance the tanginess of the cream cheese.
- Vanilla Extract: Adds a subtle yet essential vanilla flavor that perfectly complements the cream cheese. If you don’t have vanilla extract, you can use 2 teaspoons (7 grams) of vanilla sugar, or consider making your own homemade vanilla extract for an even richer taste.
- Salt: Just a tiny pinch of salt enhances all the flavors in the cheesecake layer, preventing it from tasting flat.
- Eggs (Large): Eggs provide structure and help the cheesecake set. Like the brownie eggs, ensure they are at room temperature and incorporate them one at a time to maintain a smooth batter.
Crafting Your Chocolate Cheesecake Brownies: A Step-by-Step Guide
Making these decadent chocolate cheesecake brownies is simpler than you might think! Follow these four easy steps to create a dessert that looks and tastes like it came from a professional bakery. Precision in preparation will yield the best fudgy and creamy results.
- Step 1: Prepare the Brownie Batter. Begin by preheating your oven to 350°F (175°C). Line a 9×9-inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. In a heatproof bowl set over a pot of simmering water (creating a double boiler), melt the butter and dark chocolate chips. Stir constantly until the mixture is completely smooth and glossy. Remove the bowl from the heat. Stir in the cocoa powder, granulated sugar, and dark brown sugar until well combined. Next, whisk in the room temperature eggs, egg yolk, coffee, and vanilla extract until the mixture is smooth and evenly incorporated. Finally, gently fold in the all-purpose flour and salt using a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
- Step 2: Layer the Brownies. Pour the prepared chocolate brownie batter evenly into the parchment-lined baking pan. Use an offset spatula or the back of a spoon to spread it smoothly to all corners of the pan, ensuring an even base for your cheesecake layer.
- Step 3: Make the Cheesecake Layer. In a separate, medium-sized mixing bowl, beat the room temperature cream cheese with an electric mixer until it is completely smooth and creamy, about 2-3 minutes. This step is crucial for preventing lumps. Add the granulated sugar, vanilla extract, and a pinch of salt, mixing until these are fully incorporated and the mixture is light and fluffy. Next, beat in the eggs, one at a time, mixing only until each egg is just combined before adding the next. Overmixing at this stage can introduce too much air, which might cause the cheesecake to crack during baking.
- Step 4: Bake and Cool. Carefully pour the prepared cheesecake mixture over the brownie batter in the pan, spreading it gently to cover the surface. Now, for the signature swirl: take a skewer or a thin knife and gently swirl it through both layers, creating a beautiful marbled effect. Be careful not to overmix, as too much swirling will blend the layers completely. Bake for 35-40 minutes, or until the edges are set and the center of the cheesecake layer is just barely jiggly when gently shaken. Overbaking will result in dry brownies and a cracked cheesecake. Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is very important for proper setting and clean slices. For truly perfect, neat slices, chilling the brownies in the refrigerator for at least 2 hours (or preferably overnight) before cutting is highly recommended.
Serving Suggestions: Elevate Your Chocolate Cheesecake Brownies
While these Chocolate Cheesecake Brownies are absolutely delightful on their own, pairing them with a simple accompaniment can elevate the entire dessert experience. Here are a few ideas to make your treat even more special:
- Whipped Cream: A generous dollop of lightly sweetened homemade whipped cream provides a cloud-like texture and a refreshing contrast to the dense richness of the brownies. The lightness of the cream balances the indulgence perfectly.
- Fresh Berries: Bright, tart fresh berries like raspberries, strawberries, or a mix of seasonal berries add a wonderful burst of flavor and a touch of acidity that cuts through the sweetness. Their vibrant colors also make for a beautiful presentation.
- Ice Cream: For an truly elegant and indulgent dessert, serve warm brownies with a scoop of your favorite ice cream. Vanilla bean, coffee, or even a complementary fruit swirl like white chocolate ice cream would be divine, creating a fantastic warm-and-cold contrast. A drizzle of chocolate sauce or caramel could also add another layer of flavor.
- Dusting of Cocoa Powder: For a simple yet sophisticated touch, a light dusting of cocoa powder over the cooled brownies enhances their chocolate appeal and adds a subtle bitterness.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Ingredients
Chocolate brownie
- 2 sticks butter, unsalted
- 1⅓ cup dark chocolate chips
- ¾ cup Dutch unprocessed cocoa
- 1 cup sugar
- 1 cup dark brown sugar
- 2 eggs, size L
- 1 egg yolk, size L
- 1 tablespoon coffee
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon salt
Cheesecake topping
- 2¼ cup cream cheese, room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 eggs, size L
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Prepare the Brownie Batter
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Preheat the oven to 350 ℉ (175°C) and line a 9×9-inch baking pan with parchment paper.
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Melt the butter and dark chocolate chips in a heatproof bowl over a pot of simmering water (double boiler). Stir until smooth.2 sticks butter, 1⅓ cup dark chocolate chips
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Remove from heat and mix in the Dutch cocoa powder, granulated sugar, and dark brown sugar.¾ cup Dutch unprocessed cocoa, 1 cup sugar, 1 cup dark brown sugar
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Whisk in the eggs, egg yolk, coffee, and vanilla extract until smooth.2 eggs, 1 egg yolk, 1 tablespoon coffee, 1 teaspoon vanilla extract
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Gently fold in the all-purpose flour and salt until just combined. Do not overmix.1 cup all-purpose flour, 1 teaspoon salt
Prepare the Cheesecake Topping
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In a separate bowl, beat the room temperature cream cheese for 2-3 minutes until completely smooth and free of lumps.2¼ cup cream cheese
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Add sugar, vanilla extract, and salt. Mix for another 1-2 minutes until creamy.½ cup sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
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Add the eggs one by one, mixing only until just combined after each addition. Do not overmix.2 eggs
Assemble and Bake
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Pour the brownie batter into the prepared baking pan and spread evenly. Carefully spread the cheesecake mixture on top of the brownie layer.
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Use a knife or skewer to gently swirl the two layers together, creating a beautiful marbled effect.
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Bake for 35-40 minutes, or until the edges are set and the center of the cheesecake is just slightly jiggly.
4. Cooling and Serving
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Let the brownies cool completely in the pan on a wire rack. For best results and clean slices, chill for at least 2 hours or overnight in the refrigerator.
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Once chilled, lift from the pan using the parchment paper overhang, cut into squares, and serve.
Notes
- Fridge: Store these chocolate cheesecake brownies in an airtight container in the refrigerator for up to 5 days. They actually taste even better the next day once the flavors have had a chance to meld!
- Freezer: For longer storage, freeze cooled brownies in an airtight container for up to 3 months. You can wrap individual slices in plastic wrap before placing them in the container to make thawing easier. Thaw overnight in the fridge before serving.
2. Tips for Perfect Swirls:
- After pouring the cheesecake mixture over the brownie batter, use a thin knife, skewer, or even a toothpick.
- Make 3-4 lines through both batters in one direction, then 3-4 lines in the opposite direction.
- Avoid over-swirling, as this can cause the layers to blend too much and lose their distinct marbled effect. A light hand is key!
3. Room Temperature Ingredients:
- Ensure your eggs and cream cheese are at room temperature. This helps them incorporate smoothly into the batter, preventing lumps in the cheesecake and ensuring a consistent, even texture in both layers.
Nutrition
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