Description
This decadent Cheesecake Chocolate Brownie recipe combines rich, fudgy chocolate brownie layers with a creamy, tangy cheesecake filling, swirled together to create an irresistible dessert perfect for gatherings or a special treat. The brownies are dense and moist, enhanced by dark chocolate and cocoa powder, while the cheesecake adds a smooth, luscious texture that balances the intense chocolate flavor.
Ingredients
Cheesecake Filling
- 50 g granulated sugar
- 1 tsp cornstarch
- 200 g cream cheese (full fat, room temperature)
- 1 tsp vanilla bean paste
- 1 large egg (room temperature)
Brownie Batter
- 90 g butter
- 75 g semi-sweet dark chocolate chips
- 35 g unsweetened Dutch cocoa powder
- 100 g granulated sugar
- 150 g dark brown sugar
- 3 large eggs (room temperature)
- 70 g vegetable oil (e.g. canola or avocado oil)
- 1 1/2 tsp vanilla bean paste
- 75 g all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp salt
Instructions
- Preheat and prepare pan: Preheat your oven to 160ºC (325ºF) using the conventional setting. Line a 20×20 cm square baking pan with parchment paper to prevent sticking and for easy removal of the brownies.
- Make cheesecake filling: In a medium bowl, stir together the cornstarch and granulated sugar. Add the room temperature cream cheese and beat with a hand whisk or electric mixer until the mixture is smooth. Incorporate the large egg and vanilla bean paste, mixing thoroughly until combined and smooth. Set aside.
- Prepare dry ingredients for brownies: In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Set this aside for later use.
- Melt chocolate and butter: Melt the butter and semi-sweet dark chocolate chips together, either using a microwave in short bursts or a double boiler on the stovetop. Once melted, transfer to a large mixing bowl and stir in the cocoa powder until smooth.
- Add sugars to chocolate mixture: Blend the granulated sugar and dark brown sugar into the chocolate mixture using an electric mixer until well combined.
- Incorporate eggs: Add the three large eggs one at a time to the chocolate mixture and mix on medium-high speed for about 2 minutes until the batter is smooth and glossy.
- Add oil and vanilla: Stir in the vegetable oil and vanilla bean paste, whisking until it’s fully incorporated.
- Add dry ingredients: Gently fold the sifted dry ingredients into the wet chocolate batter using low speed or a spatula until just combined, taking care not to overmix.
- Assemble the brownies: Pour most of the brownie batter into the prepared pan, smoothing the surface with a spatula. Carefully dollop spoonfuls of the cheesecake filling over the brownie layer and lightly smooth it out. Then add the remaining brownie batter in small amounts on top of the cheesecake layer.
- Swirl layers: Using a toothpick or butter knife, swirl the brownie and cheesecake layers together to create a marbled effect, being careful not to overblend.
- Bake: Place the pan in the preheated oven and bake for 50 to 55 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool and chill: Remove from the oven and allow the brownies to cool on a wire rack for about 30 minutes at room temperature. Then refrigerate for at least 1 hour to let the cheesecake layer set fully before slicing and serving.
Notes
- Use room temperature eggs and cream cheese to ensure smooth batter and prevent lumps.
- For best results, use unsweetened Dutch cocoa powder for a richer chocolate flavor in the brownies.
- Do not over-swirl the cheesecake and brownie batters; the marbling looks better and keeps distinct flavors.
- Chill the brownies thoroughly; this makes slicing cleaner and helps the flavors meld.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
