Description

These easy homemade cheesecake brownies feature a rich, fudgy chocolate base swirled with creamy, tangy cheesecake for a decadent marbled dessert bar. Perfect for gatherings, bake sales, or whenever you crave a showstopping treat.

Ingredients

Scale

1 cup (170g) semi-sweet chocolate chips or chopped baking chocolate (at least 60% cocoa)
1/2 cup (115g) unsalted butter, plus more for greasing
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
Pinch of kosher salt
2/3 cup (85g) all-purpose flour
8 oz (225g) cream cheese, softened (full-fat block style)
1/4 cup (50g) granulated sugar (for cheesecake layer)
1 large egg (for cheesecake layer)
1/2 teaspoon vanilla extract (for cheesecake layer)
Optional: splash of milk (if cheesecake batter is too thick)
Optional add-ins: 1/2 cup chocolate chips, chopped nuts, or swirl of raspberry jam

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the paper.
In a microwave-safe bowl, combine chocolate chips and butter. Microwave in 30-second bursts, stirring after each, until melted and smooth. Let cool slightly.
Stir 1 cup sugar into the melted chocolate mixture. Beat in 2 eggs, one at a time. Add 1 teaspoon vanilla extract and a pinch of salt. Fold in flour just until combined. Do not overmix.
In a separate bowl, beat cream cheese until smooth. Add 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract. Beat until creamy and lump-free. If too thick, add a splash of milk.
Spread about 2/3 of the brownie batter evenly in the prepared pan. Dollop cheesecake batter by spoonfuls over the brownie layer. Drop remaining brownie batter in between.
Use a toothpick or skewer to gently swirl the batters together for a marbled effect. Do not over-swirl.
Bake for 35-40 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs. If edges brown too quickly, cover loosely with foil for the last 10 minutes.
Cool completely in the pan. For best results, refrigerate at least 1 hour before cutting. Use parchment to lift brownies out and slice with a sharp knife, wiping between cuts.

Notes

For best marbling, swirl gently with a toothpick in figure-eights. Do not overmix the batters. Cool and chill brownies before slicing for clean edges. Add-ins like nuts, chocolate chips, or fruit jam can be swirled in for variety. For gluten-free, use a 1:1 gluten-free flour blend. Brownies can be stored in an airtight container in the fridge for up to 5 days.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (1/16 of pan)
Calories: 220
Sugar: 17
Sodium: 80
Fat: 13
Saturated Fat: 7
Carbohydrates: 24
Fiber: 1
Protein: 3

Keywords: cheesecake brownies, marbled brownies, chocolate dessert bars, easy brownies, homemade brownies, cream cheese brownies, fudgy brownies, bake sale recipes, potluck desserts