Introduction & Inspiration

Prepare yourself for a dessert that perfectly marries two ultimate comfort food champions: rich, fudgy brownies and creamy, tangy cheesecake! These Cheesecake Brownies are an absolutely irresistible treat, featuring a deep chocolate brownie base intertwined with luscious swirls or distinct layers of smooth cheesecake filling, studded throughout with mini chocolate chips. It’s pure decadence in every bite.

My inspiration for this recipe comes from wanting to create a dessert bar that offers the best of both worlds – the intense chocolate satisfaction of a brownie and the luxurious creaminess of cheesecake. The visual appeal of the contrasting swirls or layers is just as delightful as the taste.

These bars are perfect for when you can’t decide between chocolate and cheesecake, for impressing guests at a gathering, or simply for indulging a serious sweet tooth. They look sophisticated but are surprisingly straightforward to make. It is a perfect dessert recipe.

Nostalgic Appeal / Comfort Factor

Brownies are quintessential nostalgic comfort food – fudgy, chocolatey, and loved by all ages. Cheesecake represents rich, creamy indulgence, often associated with celebrations and special treats. Combining these two powerhouses creates a dessert that taps into multiple layers of comforting familiarity and indulgent pleasure.

The rich chocolate base, the creamy cheesecake element, and the pops of chocolate chips all contribute to a deeply satisfying experience. It feels like an elevated home-baked treat that’s both comforting and special.

It’s a guaranteed crowd-pleaser that feels both luxuriously decadent and wonderfully homey. A perfect comfort food dessert.

Homemade Focus

This recipe is a wonderful celebration of homemade baking, with both the fudgy brownie batter and the creamy cheesecake filling made entirely from scratch. We’re using melted chocolate and butter for a classic dense brownie texture, enhanced by cocoa powder and a touch of cornstarch for that perfect chew. The cheesecake layer is a simple, yet delicious, blend of cream cheese, sugar, egg, and vanilla.

Making both components yourself allows you to control the quality of the chocolate, the tanginess of the cheesecake, and the overall balance of flavors. The process of creating the two distinct batters and then layering or swirling them together is a satisfying homemade endeavor.

The result is a complexly flavored and textured bar that showcases the deliciousness of from-scratch baking. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is a harmonious and decadent dance between rich, intense chocolate and tangy, sweet cheesecake. The brownie portion should be deeply chocolatey (from both melted chocolate and cocoa powder), fudgy, and moist.

The cheesecake layer or swirl should provide a distinct contrast with its creamy texture and tangy flavor, brightened by vanilla. The mini chocolate chips studded throughout the brownie batter add extra pops of chocolate.

The overall experience should be a perfect marriage of dense, fudgy chocolate brownie and smooth, creamy, tangy cheesecake in every bite, with delightful textural contrasts. A perfect balance between flavour and texture.

Ingredient Insights

For the Brownies:

Semi-Sweet or Bittersweet Chocolate Chips (12 oz): Melted with butter to form the rich chocolate base of the brownie. Using chips is convenient; chopped baking chocolate also works. Quality impacts flavor.
Unsalted Butter (6 tbsp, cut into cubes): Melted with the chocolate, adds richness and fudginess.
Granulated Sugar: Sweetens the brownie and contributes to its texture.
Vanilla Extract: Enhances the chocolate flavor.
Large Eggs (Room Temperature): Provide structure, richness, and binding. Room temperature helps them incorporate smoothly.
Unsweetened Cocoa Powder: Adds another layer of deep chocolate flavor.
Cornstarch (⅓ cup): An interesting addition to brownies! Cornstarch can contribute to a softer, more tender, and slightly chewy texture, and can help with fudginess by binding moisture without adding much gluten.
Salt: Balances sweetness and enhances chocolate.
Baking Powder (1/4 tsp): Provides a very slight lift to prevent the brownie from being overly dense or heavy.
Mini Semi-Sweet Chocolate Chips (1 cup): Folded into the brownie batter for extra chocolate bursts.

For the Cheesecake Layer:

Cream Cheese (8 oz, Softened): The essential base for the cheesecake flavor and texture. Use full-fat, brick-style, and ensure it’s fully softened for a smooth, lump-free filling.
Granulated Sugar (1/2 cup): Sweetens the cheesecake layer.
Large Egg (Room Temperature): Adds richness and helps the cheesecake layer set during baking.
Vanilla Extract (½ tsp): Flavors the cheesecake layer.

Essential Equipment

9-inch Square Baking Pan: Standard size for brownies.
Parchment Paper: Crucial for lining the pan, leaving an overhang for easy removal of the finished brownies.
Large Mixing Bowl (Heatproof for Brownies): For melting chocolate/butter and mixing brownie batter.
Medium Mixing Bowl: For the cheesecake layer.
Whisk & Rubber Spatula: For mixing batters.
Electric Mixer (Handheld or Stand Mixer): Highly recommended for beating the cheesecake layer smooth and fluffy.
Measuring Cups & Spoons:
Sifter (Optional but Recommended): For cocoa powder and cornstarch to prevent lumps.
Wire Cooling Rack: For cooling the baked brownies completely.
Sharp Knife: For clean slicing of the chilled brownies.

Ingredients

(US Customary first, Metric/Grams in parentheses where provided)

Brownies:

▢ 12 ounces (340g) semi-sweet or bittersweet chocolate chips
▢ 6 tablespoons (85g) unsalted butter, cut into small cubes
▢ ¾ cup (150g) granulated sugar
▢ 1 teaspoon vanilla extract
▢ 3 large eggs, room temperature
▢ ¼ cup (30g) unsweetened cocoa powder
▢ ⅓ cup (43g) cornstarch
▢ ½ teaspoon salt
▢ ¼ teaspoon baking powder (Note: Original recipe listed 1/4 tsp, which is very little. Double-check if a typo and meant 1/2 tsp or 1 tsp if lift is desired, but following as written)
▢ 1 cup mini semi-sweet chocolate chips

Cheesecake Layer:

▢ 8 ounces (226g) cream cheese, softened
▢ 1/2 cup (100g) granulated sugar
▢ 1 large egg, room temperature
▢ ½ teaspoon vanilla extract

Step-by-Step Instructions

1. Prepare Oven and Pan:

Preheat your oven to 350°F (175°C).
Lightly spray a 9-inch square baking pan with cooking spray. Line the pan with parchment paper, ensuring there’s an overhang on at least two opposite sides (this will help you lift the brownies out later). Lightly spray the parchment as well. Set aside.

2. Make the Brownie Batter:

Melt Chocolate & Butter: In a large microwave-safe bowl, combine the 12 ounces of semi-sweet or bittersweet chocolate chips and the 6 tablespoons of cubed unsalted butter. Microwave in 30-second increments on high heat, stirring well after each interval, until the chocolate and butter are completely melted and the mixture is smooth. Be careful not to scorch the chocolate.
Add Sugar & Vanilla: Stir the ¾ cup granulated sugar and 1 teaspoon vanilla extract into the melted chocolate mixture until completely combined and smooth.
Add Eggs: Add the 3 room temperature eggs one at a time, stirring well with a whisk or spatula after each addition until just combined.
Combine Dry Ingredients: In a separate small bowl, whisk together the ¼ cup unsweetened cocoa powder, ⅓ cup cornstarch, ½ teaspoon salt, and ¼ teaspoon baking powder. Sifting these helps prevent lumps.
Finish Brownie Batter: Add this dry mixture to the wet chocolate mixture. Stir vigorously with a spatula until the batter is smooth, glossy, and begins to pull away slightly from the sides of the bowl. This might take one or two minutes of firm stirring.
Gently stir in the 1 cup of mini semi-sweet chocolate chips.

3. Prepare for Layering:

Pour about two-thirds (⅔) of the prepared brownie batter into the parchment-lined 9-inch square pan. Use an offset spatula or the back of a spoon to spread it into an even layer.
Set aside the remaining one-third (⅓) of the brownie batter.

4. Make the Cheesecake Layer:

Ensure the cream cheese is fully softened and the egg is at room temperature.
In a medium mixing bowl, combine the softened cream cheese and 1/2 cup granulated sugar. Beat with an electric mixer (handheld or stand mixer with paddle) on medium speed until smooth and creamy, with no lumps.
Add the room temperature egg and ½ teaspoon vanilla extract. Beat again on low speed just until combined and smooth. Do not overmix.

5. Assemble and Swirl (or Layer):

Dollop spoonfuls of the prepared cheesecake mixture randomly over the brownie batter in the pan.
Add dollops of the reserved one-third (⅓) of the brownie batter in the gaps between the cheesecake dollops.
Optional Swirling: Use a knife or a skewer to gently swirl the two batters together to create a marbled effect. Don’t over-swirl, or the colors will become muddy. (Alternatively, for distinct layers, spread all cheesecake batter over bottom brownie layer, then carefully spread remaining brownie batter on top, though swirling is more common for this style).

6. Bake:

Place the pan in the preheated oven.
Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into a brownie-only portion (avoiding cheesecake swirls) near the center comes out with a few moist crumbs attached. The cheesecake portions may still look slightly soft but should be mostly set.

7. Cool Completely and Chill:

Remove the pan from the oven and place it on a wire cooling rack.
Let the cheesecake brownies cool completely in the pan at room temperature (this can take 2-3 hours).
Once completely cool, cover the pan with plastic wrap and transfer to the refrigerator. Chill for at least 2-3 hours, or preferably overnight, until thoroughly cold and firm. Chilling is crucial for clean slicing and the best texture.

8. Slice and Serve:

Once thoroughly chilled, use the parchment paper overhangs to carefully lift the entire block of brownies out of the pan onto a cutting board.
Use a large, sharp knife to cut the block into squares or bars. For the cleanest cuts, dip the knife in hot water and wipe it clean with a paper towel after each cut.
Serve the Cheesecake Brownies chilled or at cool room temperature. Store leftovers tightly covered in the refrigerator.

Troubleshooting

Brownies Dry/Cakey: Overbaked, or overmixed brownie batter (especially after adding flour). Bake just until toothpick has moist crumbs. The cornstarch should promote fudginess.
Cheesecake Layer Lumpy: Cream cheese wasn’t fully softened, or not beaten smooth enough before adding egg.
Cheesecake Layer Cracked: Often due to overbaking, oven too hot, or ingredients too cold initially. Gentle baking and ensuring room temp ingredients help. Small surface cracks are usually fine.
Layers Mixed Muddy (if swirling): Over-swirled the batters. Use just a few gentle passes with the knife/skewer.
Difficult to Cut Cleanly: Brownies not chilled sufficiently. Thorough chilling is key. Use the hot knife technique.
Brownies Sticking: Pan/parchment not greased adequately. Ensure parchment overhangs for easy lifting.

Tips and Variations

Room Temperature Ingredients: Especially important for cream cheese and eggs for a smooth cheesecake layer.
Don’t Overmix Brownie Batter: Mix only until just combined after adding dry ingredients for a fudgy texture.
Swirling: Less is more for distinct swirls. For defined layers, carefully spread all cheesecake then all remaining brownie batter.
Chocolate Quality: Using good quality semi-sweet or bittersweet chocolate chips for the brownie base makes a difference.
Add Nuts: Fold 1/2 cup chopped walnuts or pecans into the brownie batter.
Flavor Extracts: Add 1/4 tsp peppermint extract to the brownie for a mint-chocolate version, or almond extract to the cheesecake.
Different Chips: Use white chocolate chips or peanut butter chips in the brownie batter or swirled on top.
Top with Ganache: For extra decadence, once chilled, top with a thin layer of chocolate ganache (as described in previous recipes).

Serving and Pairing Suggestions

Serve Chilled or Cool Room Temperature: Best texture when cool.
Cut into Squares: Perfect for dessert platters, parties, bake sales, or an indulgent snack.
With Milk or Coffee: Classic pairings for rich brownies.
A La Mode: A small scoop of vanilla ice cream is heavenly with a slightly warmed brownie square (reheat gently).

Nutritional Information

(Note: Estimated, per square, assuming 16 squares from an 8×8 pan. Rich dessert.)

Calories: 280-400+
Fat: 15-25g+
Saturated Fat: 8-15g+
Cholesterol: 60-90mg+
Sodium: 100-180mg+
Total Carbohydrates: 30-45g+
Dietary Fiber: 1-3g+
Sugars: 20-30g+
Protein: 4-6g+

Decadent Cheesecake Swirl Brownies

Bake these incredible Cheesecake Brownies! Features a rich, fudgy brownie base swirled or layered with a creamy, tangy cheesecake filling.

Author: Grace