Description
These decadent cheesecake brownies combine fudgy, rich chocolate brownies with a light, tangy cheesecake topping. The contrasting layers are beautifully marbled together for a dessert that’s as impressive to look at as it is delicious to eat.
Ingredients
Scale
For the Brownie Base:
- 1 cup unsalted butter, cubed (227g)
- 1⅓ cups semisweet chocolate chips, divided (240g)
- ¾ cup Dutch-processed cocoa powder
- 1 cup granulated sugar (200g)
- 1 cup brown sugar (220g)
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon brewed coffee
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour (120g)
- 1 teaspoon salt
- 1 tablespoon hot water, plus more if needed
For the Cheesecake Topping:
- 2 (8-ounce/227g) blocks cream cheese, room temperature
- ½ cup granulated sugar (100g)
- 1 pinch salt
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch square baking pan and line with parchment paper.
- Melt 1 cup chocolate chips with butter in microwave using 20-second intervals, stirring between each, until smooth (about 2 minutes total).
- Whisk cocoa powder into melted chocolate mixture until fully incorporated.
- Add both sugars, eggs, egg yolk, coffee, and vanilla to chocolate mixture. Whisk until well combined.
- Gently fold in flour and salt just until combined. Reserve ½ cup batter in a small bowl.
- Fold remaining ⅓ cup chocolate chips into the main batter and spread into prepared pan.
- Bake brownie base for 20 minutes for fudgy texture or 30 minutes for cakier brownies.
- While brownie bakes, beat cream cheese, sugar, and salt with electric mixer until smooth and light (about 2 minutes).
- Add eggs to cheesecake mixture one at a time, then beat in vanilla.
- Pour cheesecake mixture over hot brownie base.
- Stir hot water into reserved brownie batter until it reaches pouring consistency.
- Dollop thinned brownie batter over cheesecake layer and swirl with a skewer.
- Bake for 10 minutes at 350°F, then reduce temperature to 325°F and bake additional 20-25 minutes until edges are puffed and center slightly wobbly.
- Cool completely on wire rack, then refrigerate for at least 1 hour before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (makes 12)
- Calories: 503 kcal
- Sugar: 51g
- Sodium: 233mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 120mg
