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This Cheesecake Chocolate Brownie perfectly combines a rich fudgy brownie with a creamy cheesecake swirl. The cheesecake filling is marbled throughout the brownie creating a beautiful pattern. This chocolate cheesecake brownie is a crowd-pleaser and perfect for any occasion.
These are the best, most fudgy Cheesecake Chocolate Brownie. They perfectly combines the most amazing rich brownie layer with a marbled swirl of creamy tangy cheesecake layer. These fudgy cheesecake brownies has a rich chocolate flavor and are perfect to serve for any occasions, like birthdays or gatherings.
For more brownie recipes, try Espresso Brownies, and Chocolate Peanut Butter Brownies, M&M Brownies.
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WHY THIS RECIPE WORKS
- Fudgy texture: These brownies are rich and has a perfectly fudgy texture.
- Cheesecake filling: They have a delicious tangy cheesecake filling marbled throughout the brownie.
- Easy dessert: It is super quick and easy to mix together and is always a crowd pleaser!
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: The butter is melted and mixed together with the dark chocolate.
- Eggs: Take them out of the fridge about 1 hours before baking.
- Semi-sweet chocolate chips: I recommend a dark chocolate on the sweeter side, e.g. 54,5%, and therefore a not too bitter of a dark chocolate.
- Cornstarch: Cornstarch breaks down the gluten in the flour, making for a more soft and fudgy brownie.
- Cocoa powder: I use high quality dutch-processed cocoa powder for the best flavor, my favorite is from Valrhona.
- Cream cheese: It's important that it's full-fat cream cheese and it's at room temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking. In the USA, use the brick-style cream cheese pack.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Cheesecake Chocolate Brownie. This recipe needs an electric mixer, two large bowls, hand whisk and a rubber spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 1: For the cheesecake filling, stir together the cornstarch and granulated sugar. Then add the cream cheese and with a hand whisk or electric mixer, mix it together until smooth. Then add the egg and vanilla extract and mix it in until smooth and combined. Set it aside while making the brownie batter.
STEP 2: For the brownie, in a bowl, sift together the flour, cornstarch and salt and set it aside.
STEP 3: Melt the butter and chocolate together. Once melted, pour it into a large bowl and add the cocoa powder and stir it together with an rubber spatula until combined.
STEP 4: Then add the dark brown sugar and granulated sugar, whisk it together with an electric mixer until combined. Then add the eggs and mix them for 2 minutes on medium-high speed.
STEP 5: Add the oil and pure vanilla extract and whisk it until combined. Finally, add the dry ingredients to the batter and gently whisk it together until combined.
STEP 6: Pour most of the brownie mixture into the prepared pan, leaving about 4-5 teaspoons in the bowl for topping the cheesecake filling with. Smooth out the brownie batter. Add dollops of the cheesecake filling on top of the brownie batter and smooth it out a bit. Then dollop the remaining brownie batter over the cheesecake batter and with a toothpick or butter knife, swirl the cheesecake and brownie batter together.
STEP 7: Bake for about 50-55 minutes. Once baked, let it cool down for 30 minutes on a wire rack at room temperature, then refrigerate for 1 hour or more and it’s ready to be served.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
You'll know the brownie is done, when the brownie has just set. Insert a butter knife or toothpick in the center of the brownies and if it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done.
Yes, absolutely. This cheesecake brownie get super rich and fudgy by staying in the fridge overnight.
I always recommend a metal pan. They conduct the heat correctly whereas glass pans doesn't cook the baked goods as evenly.
HOW TO STORE
Store the cheesecake chocolate brownies in the refrigerator in an airtight container or covered with plastic wrap or aluminum foil. To keep the edges from drying out, I suggest waiting to cut them until you're ready to serve them. Best enjoyed within 2-3 days.
Other Brownie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Cheesecake Chocolate Brownie
Ingredients
CHEESECAKE FILLING
- 50 g granulated sugar
- 1 teaspoon cornstarch
- 200 g cream cheese full fat, room temperature
- 1 teaspoon vanilla extract
- 1 large egg room temperature
CHEESECAKE BROWNIES
- 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 ½ teaspoon vanilla extract
- 75 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
Instructions
CHEESECAKE FILLING
- Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
- Stir together the cornstarch and granulated sugar in a medium bowl.50 g granulated sugar, 1 teaspoon cornstarch
- Then add the cream cheese, to the granulated sugar and cornstarch, and with a hand whisk or electric mixer, mix it together until smooth. Then add the egg and vanilla extract and mix it in until smooth and combined. Set it aside while making the brownie batter.200 g cream cheese, 1 teaspoon vanilla extract, 1 large egg
BROWNIE
- In a bowl, sift together the all-purpose flour, cornstarch and salt and set it aside.75 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon salt
- Melt the butter and chocolate together. Once melted, pour it into a large bowl and add the cocoa powder and stir it together with a rubber spatula until smooth.90 g butter, 75 g semi-sweet dark chocolate chips, 35 g unsweetened Dutch cocoa powder
- Add the granulated sugar and dark brown sugar, and mix it together with an electric mixer until combined.100 g granulated sugar, 150 g dark brown sugar
- Then add the eggs and mix for 2 minutes on medium-high speed.3 large eggs
- Add the vegetable oil and vanilla extract and whisk it until combined.70 g vegetable oil, 1 ½ teaspoon vanilla extract
- Finally, add the dry ingredients to the batter and gently mix it together, on low speed, until combined.
- Pour most of the brownie batter into the prepared baking pan, leaving about 4-5 teaspoons in the bowl for topping the cheesecake filling with. Smooth out the brownie batter.
- Add dollops of the cheesecake filling on top of the brownie batter and smooth it out a bit. Then dollop the remaining brownie batter over the cheesecake batter and with a toothpick or butter knife, swirl the cheesecake and brownie batter together.
- Bake for about 50-55 minutes. Once baked, let it cool down for 30 minutes on a wire rack at room temperature, then refrigerate for 1 hour or more and it’s ready to be served.
Henry López
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