Description
This cheesecake brownie pairs an intensely fudgy, bittersweet chocolate base with a tangy, silky cream cheese ribbon swirled throughout.
Ingredients
Scale
- 1/2 cup unsalted butter, cubed
- 4 oz bittersweet chocolate (60% to 70% cacao), roughly chopped
- 3/4 cup granulated sugar (for brownie batter)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract (for brownie batter)
- 1/2 cup all-purpose flour
- 2 tablespoons Dutch-process cocoa powder
- 1/4 teaspoon fine sea salt
- 1/3 cup mini semisweet chocolate chips (optional addition)
- 8 oz full-fat brick cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake swirl)
- 1 large egg yolk, room temperature
- 1/2 teaspoon pure vanilla extract (for cheesecake swirl)
- flaky sea salt (optional, for garnish)
Instructions
- Position an oven rack in the center position and preheat your oven to 350°F (175°C). Line an 8×8-inch light-colored metal baking pan with parchment paper, leaving a 2-inch overhang on opposing sides to use as handles later. Lightly coat exposed parchment with neutral oil or cooking spray.
- Combine the cubed unsalted butter and chopped bittersweet chocolate in a heatproof bowl set over a small saucepan of gently simmering water. Stir occasionally until melted and smooth. Remove from heat and set aside to cool for 3 to 5 minutes.
- Whisk the 3/4 cup granulated sugar into the warm chocolate mixture until incorporated. Whisk in the 2 whole eggs one at a time, followed by 1 teaspoon vanilla extract. Beat vigorously for 60 to 90 seconds until the batter is glossy and thick.
- Sift the all-purpose flour, Dutch-process cocoa powder, and fine sea salt into the bowl. Fold the dry ingredients into the chocolate base until no dry flour streaks remain. If using mini chocolate chips, fold them in now. Reserve 1/4 cup of the brownie batter in a small bowl.
- In a medium mixing bowl, beat the softened cream cheese and 1/4 cup granulated sugar until creamy and smooth. Add the egg yolk and 1/2 teaspoon vanilla extract; beat until fully combined.
- Pour the main portion of brownie batter into the prepared pan and spread into an even layer. Drop dollops of the cheesecake mixture across the brownie base. Drop spoonfuls of the reserved brownie batter over and around the cheesecake dollops.
- Insert the tip of a butter knife or thin wooden skewer about 1/2-inch deep into the batter. Drag it in continuous figure-eight loops to swirl the cheesecake mixture into the brownie base.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Serve chilled or slightly cool for an elevated dessert spread.