Go Back
–+ servings

Cheesecake Chocolate Brownie

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. 
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 267 kcal

Equipment

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.

Nutrition

Calories: 267kcalCarbohydrates: 28gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 66mgSodium: 186mgPotassium: 78mgFiber: 1gSugar: 22gVitamin A: 370IUCalcium: 33mgIron: 1mg
Keyword brownie, cheesecake, chocolate
Tried this recipe?Let us know how it was!