Fudgy Cheesecake Swirl Brownies (Better Than Bakery!)
Ultra-fudgy chocolate brownies swirled with tangy cream cheese create these stunning marbled treats. Dense, rich, and bakery-worthy with minimal effort.
Ingredients
Brownie Layer:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
Cheesecake Layer:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. Grease lightly.
- Melt butter in a saucepan over low heat, then remove from heat and cool for 3-4 minutes. Whisk in sugar, then add eggs one at a time, whisking vigorously after each addition until glossy.
- Sift cocoa powder, flour, salt, and baking powder into the butter mixture. Add vanilla. Fold gently with a spatula just until no dry streaks remain. Do not overmix.
- In a separate bowl, beat softened cream cheese with an electric mixer for 1 minute until smooth. Beat in sugar for 30 seconds, then add egg yolk and vanilla. Mix until just combined.
- Pour brownie batter into prepared pan and spread evenly. Drop 5-6 large spoonfuls of cheesecake mixture on top, distributed across the surface.
- Insert a butter knife into the batter and drag through both layers in long S-curves or figure-eight patterns. Turn pan 90 degrees and repeat. Make 3-4 passes total for distinct marble ribbons.
- Bake for 32-38 minutes until edges are set and center has a slight jiggle. A toothpick inserted into chocolate portions should have moist crumbs. Cheesecake spots will be lightly golden and slightly puffed.
- Cool completely in pan on a wire rack for at least 2 hours. Lift out using parchment overhang, transfer to cutting board, and slice with a sharp knife, wiping blade between cuts.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving or enjoy cold for extra fudgy texture.
Freezing: Wrap individual brownies tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in refrigerator or at room temperature for 2-3 hours.
Substitutions: Can use salted butter (reduce added salt to 1/8 teaspoon). Dutch-process or natural cocoa powder both work. For gluten-free, use 1:1 gluten-free baking blend like Cup4Cup.