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Cheesecake Swirl Brownies

These Cheesecake Swirl Brownies feature a rich, fudgy cocoa brownie base topped with a smooth vanilla cheesecake layer, swirled together for a beautiful marbled finish. They bake up dense and chocolatey with a creamy contrast in every bite. After chilling, they slice cleanly into bakery-style bars that are perfect for entertaining, gifting, or keeping in the fridge for a weeknight treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 Brownies
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Fudgy Brownie Layer
  • ½ cup unsalted butter melted
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ⅓ cup cocoa powder
  • ½ cup flour
  • ¼ tsp salt
Cheesecake Layer
  • 8 oz cream cheese softened
  • ¼ cup sugar
  • 1 egg yolk
  • ½ tsp vanilla

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • 2 mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Measuring cups & spoons
  • Skewer or butter knife

Method
 

  1. Prepare the Brownie Batter
    Preheat your oven to 350°F. Grease and line an 8x8 inch pan with parchment paper.
    Whisk the melted butter and sugar in a bowl. Add the eggs and vanilla, beating until smooth.
    Stir in the cocoa powder, flour, and salt until just combined.
    Reserve about 1/4 cup of this batter for the swirling later. Pour the rest into the prepared pan and spread it evenly.
  2. Whip the Cheesecake Topping
    In a separate bowl, beat the softened cream cheese and sugar until completely smooth and lump-free.
    Add the egg yolk and vanilla, mixing just until incorporated.
  3. Create the Swirl
    Spoon the cheesecake mixture in dollops over the brownie batter in the pan and spread evenly.
    Take that reserved 1/4 cup of brownie batter and drop small spoonfuls over the white cheesecake.
    Use a skewer or a butter knife to gently swirl the two batters together.
  4. Bake and Chill
    Bake for 25–30 minutes. The edges should be set, but the center should still have a very slight jiggle.
    Let them cool completely at room temperature, then refrigerate for at least 2 hours.