Cheesecake Brownies Indulgence (Printable)

Delight in fudgy chocolate squares with a creamy cheesecake swirl for ultimate indulgence.

# What You Need:

→ Brownie Batter

01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3/4 cup unsweetened cocoa powder
07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Add eggs and vanilla, whisking until glossy.
03 - Sift in cocoa powder, flour, and salt. Stir gently just until blended, avoiding overmixing.
04 - In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla extract, beating until creamy and lump-free.
05 - Pour two-thirds of brownie batter into prepared pan and smooth surface. Spread cheesecake batter evenly over top.
06 - Dollop remaining brownie batter over cheesecake layer. Use knife or skewer to gently swirl batters for marbled pattern.
07 - Bake for 35 to 38 minutes until center is just set and toothpick inserted comes out with moist crumbs. Avoid overbaking.
08 - Allow to cool completely in pan on wire rack before lifting out parchment and cutting into 16 squares.

# Expert Advice:

01 -
  • Two desserts in one bite—the fudgy intensity of brownies meets the silky tang of cheesecake.
  • That marbled effect looks like you spent hours on technique, but it's genuinely just happy accident.
  • They're indulgent without feeling fussy, the kind of thing you can bring to a potluck without apologizing.
02 -
  • Overbaking is the fastest way to turn fudgy brownies into sad, crumbly hockey pucks—that toothpick test is everything.
  • Softened cream cheese doesn't mean room temperature and separated—it means you can press your finger through it like it's butter, not rock-hard from the fridge.
  • The cooling step isn't optional if you want clean cuts; warm brownies with cheesecake will tear and slip, ruining all your marbling work.
03 -
  • Don't let the cream cheese layer spread all the way to the edges—leave a tiny gap so the brownie batter can anchor it during baking.
  • If you find yourself with leftover brownie batter, don't waste it; bake it separately and you've got yourself a bonus treat to snack on while nobody's looking.
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