This homemade fudgy brownie with a layered with an cheesecake swirl.
- 4 ounces dark chocolate, melted
- ½ cup (113g) unsalted butter, melted
- 1 cup (190g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- ½ cup (70g) all-purpose flour
- ½ cup (55g) Rodelle cocoa powder, sifted (see notes)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup (135g) semi-sweet chocolate chips
- 8 ounces (226g) full-fat cream cheese, softened to room temperature
- ½ cup (96g) granulated sugar
- 1 large eggs
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350°F. Generously grease an 8-inch baking pan and line with parchment paper.
- Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir every 30 seconds until completely melted and smooth. Set aside to cool.
- Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.
- Next add the egg and egg yolk and beat for 60-90 seconds at a higher speed until the batter is fluffy (texture resembling a cake batter). Then add the vanilla extract and melted chocolate and beat until combined.
- Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips with a spatula. Set aside.
- In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.
- Next beat in the eggs and vanilla extract until well combined and completely smooth. Set aside.
- Spread the 2/3 of the brownie batter in the prepared pan. Then spoon 2/3 of the cheesecake batter over the brownies. Finally, spoon the remaining brownie batter and cheesecake batter and swirl with a knife.
- Bake at 350°F for 35-40 minutes. Toothpick should still be somewhat gooey but not wet in the center. Remove from the oven and allow to cool prior to cutting. Store in an airtight container.
- The brownie batter is quite thick, and the cheesecake batter is quite thin, so it won’t be easy to swirl them together, but run a knife or spoon through it a couple times to create a swirl.
- This recipe is decadent, I recommend slicing for 12 servings instead of 9
- Chocolate: you can use milk or dark chocolate, but I recommend using a chocolate bar, not chocolate chips for the 4 ounces of melted chocolate in the brownies
- Cocoa powder: You can use any type of cocoa powder, but my favorite for these brownies is Rodelle, which is a dutch processed cocoa powder.
- 9-inch pan: You can make these in a 9-inch pan, and reduce the baking time by 5-10 minutes. I recommend baking for 20 minutes and then checking every 5 or so minutes after that.
- Storing and serving: These are best served at room temperature. Store them in an airtight container for 2 days, otherwise refrigerate. If refrigerated, the edges will dry out therefore then I recommend not slicing them until you’re ready to eat them.
- Category: Brownies
- Method: Oven
- Cuisine: American
Keywords: Brownies, Cheesecake brownies, homemade brownies, fudgy brownies, easy brownies, cream cheese brownies