Cheesecake swirl brownies are a chewy, fudgy brownie with a creamy, rich cheesecake swirl. This recipe can all be done by hand and makes the most delicious brownies!
Why You'll Love These Brownies
Rich and decadent. You can't get more decadent than thick chewy brownies with rich cheesecake swirl. The texture is so perfect and delicious.
Easy to make. I know it looks like there are a lot of steps, but I promise this recipe is easy to make! The recipe is also all done by hand so no need for fancy mixers.
Best of two desserts. I know I sometimes can decide what type of dessert I want, so I love recipes that infuse two together! It's the best of both worlds.
INGREDIENTS
- Butter- The recipes uses salted butter.
- White sugar
- Bakers chocolate
- Eggs- The recipe uses three large whole eggs room temperature.
- Vanilla extract
- Cocoa powder
- Salt
- Flour- All purpose flour works best.
- Chocolate chips- I use semi sweet chocolate chips.
- Cream cheese- At room temperature.
STEP BY STEP INSTRUCTIONS
(FULL RECIPE BELOW)
Preheat oven to 350F and line a 8×8 square baking pan with parchment paper. Lining the pan with parchment paper allows you to easily remove the brownies from the pan.
BROWNIE BATTER
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.
In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
Add in the eggs. Vigorously mix for a good 5 minutes until it is thick in texture.
Mix in the vanilla extract.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
CHEESECAKE BATTER
In a medium sized bowl add the softened cream cheese, egg, white sugar, and vanilla extract. Stir together until the mixture is smooth and creamy.
ASSEMBLING THE BROWNIES
Pour three quarters of the brownie mixture into the lined pan and spread evenly.
Pour the cheesecake mixture over top of the brownie batter and evenly spread around.
Spoon dollops of the reaming brownie mixture on top.
Next, take a butter knife and gently trace lines horizontally and then vertically to swirl the batters together.
Bake brownies for 35 minutes or until top no longer looks wet and there is only a slight jiggle in the middle.
Allow brownies to fully in the pan to room temperature. Then chill in the fridge for 2 hours.
FREQUENTLY ASKED QUESTIONS
STORING THE BROWNIES
These brownie hearts should be stored in an airtight container in the fridge and are good for 5 days.
DO I NEED TO USE ROOM TEMPERATURE EGGS?
Yes, you do. Room temperature eggs allows the eggs to break down easier in the batter, giving you chewy brownies.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these cheesecake swirl brownies please leave a star rating and comment below!
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Cheesecake Swirl Brownies
Equipment
- 8x8 square baking pan
- large and medium mixing bowls
- sifter
- parchment paper
Ingredients
Brownie Batter
- 4 oz semi sweet bakers chocolate
- 1/2 C salted butter melted and cooled to room temperature
- 1 C white sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1/4 C unsweetened cocoa powder
- 3/4 C all purpose flour spooned and levelled*
- 1/2 tsp salt
- 3/4 C semi sweet chocolate chips
Cheesecake Swirl
- 8 oz full fat cream cheese at room temperature
- 1/4 C white sugar
- 1 large egg at room temperature
- 1.5 tsp vanilla extact
Instructions
- Preheat oven to 350F and line a 8x8 square baking pan with parchment paper.
Brownie Batter
- Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside4 oz semi sweet bakers chocolate
- In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.1/2 C salted butter, 1 C white sugar
- Add in the eggs. Vigorously mix for a good 5 minutes until it is thick in texture.2 large eggs
- Mix in the vanilla.2 tsp vanilla extract
- Pour in the melted chocolate and whisk until mixture is well combined.4 oz semi sweet bakers chocolate
- Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.3/4 C all purpose flour, 1/2 tsp salt, 1/4 C unsweetened cocoa powder
- Fold in the chocolate chips. Set aside.3/4 C semi sweet chocolate chips
Cheesecake Batter
- In a medium sized bowl add the softened cream cheese, egg, white sugar, and vanilla extract. Stir together until the mixture is smooth and creamy.8 oz full fat cream cheese, 1/4 C white sugar, 1 large egg , 1.5 tsp vanilla extact
Assembling the Brownies
- Pour three quarters of the brownie mixture into the lined pan and spread evenly.
- Pour the cheesecake batter over top of the brownie batter and evenly spread around.
- Spoon dollops of the reaming brownie mixture on top.
- Next, take a butter knife and gently trace lines horizontally and then vertically to swirl the batters together.
- Bake brownies for 35 minutes or until top no longer looks wet and there is only a slight jiggle in the middle.
- Allow brownies to fully in the pan to room temperature. Then chill in the fridge for 2 hours or overnight.
Notes
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