Cream Cheese Brownies – Super fudgy, chocolatey brownies swirled with a layer of classic cheesecake. Can you really go wrong?
The first time I told boyfriend I was planning to make cheesecake he told me he didn’t like it.
What???? How could he NOT like one of my best friends?
Frankly – I was a little hurt and not impressed by his judgemental attitude. But after the initial surprise and anger subsided, I got competitive. It was challenge on – and I was ready to prove to him that cheesecake is delicious.
And these cream cheese brownies were just the way to do it. Because disguising cheesecake into fudgy brownies is clearly the way to win over anyone’s heart, change their mind and prove your point.
(Can you tell I like to be 100% right, 100% of the time???)
Anyways – these brownies are perfection. They’re dense, fudgy, super chocolatey and not the least bit cakey. A layer of classic cheesecake is swirled through the brownie – and the tang of the cream cheese cuts the sweetness for the perfect combo of flavors. Best of all – they’re way easier to make than cheesecake.
What makes these brownies so fudgy is the fact that we’re using melted chocolate instead of cocoa. I recommend using about 70% dark chocolate. 50% or 60% will work too if you like a sweeter taste.
After melting together the chocolate and butter, we’ll whisk in the sugar, eggs and vanilla. Then we’re skipping the electric mixer and folding in the flour. When you use an electric mixer it adds air to your batter which creates a lighter texture. Perfect for cakes, but definitely not what we want for brownies.
The cheesecake layer is super simple to make too. Cream cheese, sugar and 1 egg are beaten together with your electric mixer – and then we’re done.
To create the swirl look, you’ll reserve about 1/2 cup of brownie batter and pour the rest into your prepared pan. The cheesecake batter is then poured on top of the brownie bottom, and we’ll dollop the reserved brownie batter on top in about 1 tablespoon amounts. Using a thin knife draw swirls through the brownie dollops to create the marbled effect. I’m no expert at this – but no one seemed to mind my imperfect swirls.
And when you take a bite – you’ll be convinced that these brownies are dynamite. Because screw the diet. You deserve a cream cheese brownie.
- 1/2 cup unsalted butter
- 150 g / 5.5 oz dark chocolate , I used 70%
- 1 cup granulated sugar
- 2 large eggs , room temperature
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 2/3 cup all purpose flour , spooned & leveled
- 250 g / 8 oz brick style cream cheese , softened to room temperature
- 1/3 cup granulated sugar
- 1 large egg , room temperature
- 1/4 teaspoon salt
- Preheat the oven to 350F degrees. Line an 8x8 inch square baking pan with aluminium foil and lightly grease. Set aside.
- In a large microwave safe bowl melt together the butter and dark chocolate in short 30 second bursts, stirring between each until entirely melted together. Allow the mixture to cool for about 3-5 minutes then whisk in the sugar, eggs, vanilla and salt. Gently fold in the flour using a large wooden spoon or rubber spatula. Reserve about 1/2 cup batter, then pour the remaining batter into the bottom of your prepared pan.
- To make the cheesecake layer in a large bowl using a hand-held or stand electric mixer beat the cream cheese on medium speed until fluffy. Add in sugar and egg and continue beating until no lumps remain.
- Pour the cream cheese layer over the brownie layer. Using a tablespoon or teaspoon drop spoonfuls of the reserved brownie batter over top. Then using a thin knife trace swirls through the dollops of brownie batter.
- Bake for about 30 minutes until the top is almost set. The edges may be just starting to pull away from the sides of the pan, but the center should still look slightly wet/ wobbly. Allow to cool fully to room temperature, then ideally wrap tightly and place in the fridge overnight.
- When ready to serve remove from the fridge and lift the brownies out of the pan using the overhang from the aluminium foil. Cut into squares and serve. I cut mine into 16 brownies total.