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Easy Cheesecake Brownies

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Rich fudgy brownies are swirled with a creamy cheesecake layer for a decadent dessert with the perfect balance of chocolate and tangy cream cheese.

Ingredients

  • 5 tbsp salted butter, cubed (70 grams)
  • 2 ounces semi-sweet chocolate, chopped (57 grams)
  • 2 tbsp vegetable oil (27 grams)
  • 1/3 cup + 1 tbsp cocoa powder (32 grams)
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1/3 cup + 1 tbsp granulated sugar (79 grams)
  • 3/4 cup powdered sugar (87 grams)
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1/4 cup all-purpose flour (33 grams)
  • Pinch of espresso powder (optional)
  • 1/2 cup chopped semi-sweet chocolate (89 grams)
  • 8 ounces cream cheese, softened at room temperature (226 grams)
  • 1/3 cup granulated sugar (70 grams)
  • 1 large egg, at room temperature
  • 2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F. Spray an 8×8-inch metal baking pan with nonstick spray and line with parchment paper.
  2. Melt the butter and 2 ounces semi-sweet chocolate together in 30-second intervals, stirring until smooth. Whisk in the cocoa powder and vegetable oil.
  3. In a medium bowl, whisk together the egg, egg yolk, and granulated sugar until smooth and the sugar is dissolved. Whisk in the powdered sugar, vanilla extract, and salt.
  4. Add the melted chocolate mixture to the egg mixture and whisk until combined. Fold in the flour and espresso powder. Reserve 1/3 cup of the batter for swirling, then fold the chopped chocolate into the remaining batter.
  5. In another bowl, beat the cream cheese until creamy. Add the granulated sugar and beat until smooth. Mix in the egg, vanilla extract, and salt until just combined.
  6. Spread the brownie batter in the prepared pan. Pour the cheesecake mixture evenly over the top. Dollop the reserved brownie batter over the cheesecake layer and swirl with a butter knife.
  7. Bake for 26 to 29 minutes, until the edges are slightly puffed and the center is just set with a slight wobble.
  8. Cool in the pan for 30 to 45 minutes, then refrigerate for 1 to 2 hours before slicing and serving.

Notes

  • A 9×9-inch pan may be used; begin checking for doneness 6 to 7 minutes earlier.
  • Espresso powder enhances the chocolate flavor but can be omitted.
  • Spray a knife with nonstick spray before slicing for cleaner cuts.
  • Store in an airtight container in the refrigerator for 3 to 4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/easy-cheesecake-brownies/