These cream cheese brownies are rich and fudgy with a swirl of cheesecake. The deliciousness of the cheesecake layer balances out the extra chocolate flavored brownies, making these the perfect decadent brownie recipe. You combine 2 awesome desserts in one: chocolate brownies and cheesecake. The final product is a brownie that’s extra decadent, and tanginess of the cream cheese creates the perfect balance of flavors. They’re the type brownie that’s just a little extra special, and the super cool swirls on top makes them decadent looking too. We used red coloring to enhance the look but white is perfectly fine.
Ingredients:
For the Brownie Layer
- 1/2 cup unsalted butter
- 4 oz dark chocolate
- 1 cup granulated sugar
- 2 large eggs**
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all purpose flour , spooned & leveled
For the Cheesecake Layer
- 8 oz cream cheese (bring to room temp first)
- 1/3 cup granulated sugar
- 1 large egg
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 350F degrees. Line an 8×8 inch metal pan with parchment paper, or aluminum foil and lightly grease.
Brownie Layer
- In a large microwave safe bowl melt together the butter and dark chocolate in short 30 second bursts, stirring between each until entirely melted together. Don’t get too hot.
- Whisk in the sugar.
- Cool for 3-5 minutes, then whisk in the eggs and vanilla extract. If you put the eggs in too fast and the chocolate is too hot, it will scramble the eggs.
- Gently fold in the flour and salt.
Cheesecake Layer
- In a medium bowl, beat the cream cheese and sugar until smooth with no lumps.
- Beat in the egg until just incorporated.
Swirling & Baking
- Reserve 1/2 cup of brownie batter.
- Spoon the rest of the brownie batter into the prepared pan and smooth the top.
- Pour the cheesecake batter over the brownie layer.
- Drop small spoonfulls of the reserved brownie batter on top of the cheesecake layer.
- Using a toothpick or sharp, thin knife – swirl the batter. Make this shit look cool.
- Bake for 28-32 minutes in the preheated oven, or until the center looks set and an inserted toothpick comes out clean or with just a few damp crumbs.
- Cool fully, then cover and refrigerate for at least 4 hours or overnight.
- When ready to serve remove from the fridge and lift the brownies out of the pan using the overhang from the aluminium foil. Cut into squares using a sharp knife.
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