Fudgy Cheesecake Brownies
Every month I share a "special treat" type of recipe because balance is key in life am I right? This month's special treat is something sweet that truly combines the best of both worlds. My Fudgy Cheesecake Brownies are the marriage of a rich, fudgy brownie base and a smooth, creamy cheesecake layer creates a treat that’s simply irresistible. Perfect for dessert lovers, these brownies are the ideal way to indulge this holiday season.
These brownies are indulgent yet surprisingly easy to make, offering a delightful contrast between the dense, chocolatey brownie base and the creamy cheesecake topping. Whether you're hosting a gathering, sharing with family, or simply treating yourself, these fudgy cheesecake brownies will have everyone coming back for seconds.
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Why You’ll Love These Fudgy Cheesecake Brownies
Easy to Make: Despite their elegant appearance, these brownies are simple to prepare. With just a handful of ingredients and a little bit of patience, you’ll have a dessert that seems like it came from a bakery.
Irresistible Texture: The fudgy brownie base is rich and gooey, while the cheesecake layer is smooth and creamy. The texture combination creates the perfect bite, and each layer enhances the other.
A Showstopper: These brownies are sure to impress your guests. The marbled appearance and layers of flavor make them look as spectacular as they taste.
Ingredients
Brownie Batter:
- ½ cup butter (unsalted, grass-fed, melted & still hot)
- 1/2 cup sugar/sweetener (granulated, or sweetener of choice such as monk fruit or coconut sugar to avoid refined sugars)
- 2 eggs (large, organic)
- 1 tbsp water
- 2 tsp vanilla extract
- ⅔ cup cocoa powder (unsweetened, organic)
- ¾ cup all purpose flour (organic)
- ½ tsp sea salt (fine)
- ½ cup chocolate chips (organic; I use the brand Hu to avoid refined sugars)
Cheesecake Mixture:
- 8 oz cream cheese (organic, softened)
- ½ cup sugar (granulated, or sweetener of choice such as monk fruit or coconut sugar to avoid refined sugars)
- 1 tbsp all purpose flour (organic)
- 1 egg white (large, organic)
- ½ tsp vanilla extract
Pro Tips for Perfect Fudgy Cheesecake Brownies
Don’t Overmix: When making the brownie batter and cheesecake mixture, be careful not to overmix it . Overmixing can make the brownies a little less fudgy and dense & cause the cheesecake mixture to not be smooth.
Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before using them. This helps the cheesecake layer blend smoothly and evenly.
How To Make Them
- Preheat your oven to 350°F. Line an 8×8 glass baking dish with parchment paper, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). Grease the dish with olive or avocado oil as well so that they do not stick.
- In a large mixing bowl, combine the sugar and hot butter. Stir it briefly then allow it to sit undisturbed for 5 minutes. The heat from the butter will begin to dissolve the sugar (this helps make a fudgy & gooey brownie texture). Please note that the sugar will not completely dissolve. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds until smooth.
- Add in the eggs, water, and vanilla extract. Whisk again for 30 seconds or so, or until smooth.
- Add in the cocoa powder, flour, and salt. Stir the mixture until it is glossy and well combined, but be sure to not overmix the batter.
- Scoop out about one third of the brownie mixture and set it aside for the swirl layer. Stir the chocolate chips into the remaining brownie batter.
- Pour the batter into your prepared baking dish and spread into an even layer. The batter will be on the thicker side.
- Next, prepare the cheesecake mixture. Using an electric mixer, beat the cream cheese, sugar, flour, egg white, and vanilla until combined. Be careful not to overbeat!
- Using a cookie scoop, alternate dropping portions of cream cheese and portions of the reserved brownie batter all over the top of the batter that is in your baking dish.
- Use the tip of a sharp knife to swirl the batter together. The brownie batter will be thicker than the cream cheese batter, just take your time moving in a figure 8 motion and they will swirl together. Be careful not to swirl too deep.
- Bake for 30 minutes, or until the batter is mostly set but there is still a slight jiggle. Allow to cool at room temperature for an hour and then chill in the fridge for at least another hour to set completely.
How To Store
Store leftover cheesecake brownies covered in the fridge for up to a week. You can serve these brownies cold or warmed up. I like both and honestly can't pick a favorite!!
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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
(adsbygoogle = window.adsbygoogle || []).push({});My Fudgy Cheesecake Brownies are the perfect dessert for any time of year, but they especially shine when the weather cools down and we crave something comforting and rich. The combination of dense brownie and smooth cheesecake offers the best of both worlds, and their decadent flavor is sure to satisfy even the biggest sweet tooth.
Every month I share a "special treat" type of recipe because balance is key in life am I right? This month's special treat is something sweet that truly combines the best of both worlds. My Fudgy Cheesecake Brownies are the marriage of a rich, fudgy brownie base and a smooth, creamy cheesecake layer creates a treat that’s simply irresistible. Perfect for dessert lovers, these brownies are the ideal way to indulge this holiday season.
- 1/2 cup butter (unsalted, grass-fed, melted & still hot)
- 1/2 cup sugar (granulated, or sweetener of choice such as monk fruit or coconut sugar to avoid refined sugars)
- 2 eggs (large, organic)
- 1 tbsp water
- 2 tsp vanilla extract
- 2/3 cup cocoa powder (unsweetened, organic)
- 3/4 cup all purpose flour (organic)
- 1/2 tsp sea salt (fine)
- 1/2 cup chocolate chips (organic; I use the brand Hu to avoid refined sugars)
- 8 oz cream cheese (organic, softened)
- 1/2 cup sugar (granulated, or sweetener of choice such as monk fruit or coconut sugar to avoid refined sugars)
- 1 tbsp all purpose flour (organic)
- 1 egg white (large, organic)
- 1/2 tsp vanilla extract (organic)
- Preheat your oven to 350°F. Line an 8×8 glass baking dish with parchment paper, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). Grease the dish with olive or avocado oil as well so that they do not stick.
- In a large mixing bowl, combine the sugar and hot butter. Stir it briefly then allow it to sit undisturbed for 5 minutes. The heat from the butter will begin to dissolve the sugar (this helps make a fudgy & gooey brownie texture). Please note that the sugar will not completely dissolve. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds until smooth.
- Add in the eggs, water, and vanilla extract. Whisk again for 30 seconds or so, or until smooth.
- Add in the cocoa powder, flour, and salt. Stir the mixture until it is glossy and well combined, but be sure to not overmix the batter.
- Scoop out about one third of the brownie mixture and set it aside for the swirl layer. Stir the chocolate chips into the remaining brownie batter.
- Pour the batter into your prepared baking dish and spread into an even layer. The batter will be on the thicker side.
- Next, prepare the cheesecake mixture. Using an electric mixer, beat the cream cheese, sugar, flour, egg white, and vanilla until combined. Be careful not to overbeat!
- Using a cookie scoop, alternate dropping portions of cream cheese and portions of the reserved brownie batter all over the top of the batter that is in your baking dish.
- Use the tip of a sharp knife to swirl the batter together. The brownie batter will be thicker than the cream cheese batter, just take your time moving in a figure 8 motion and they will swirl together. Be careful not to swirl too deep.
- Bake for 30 minutes, or until the batter is mostly set but there is still a slight jiggle. Allow to cool at room temperature for an hour and then chill in the fridge for at least another hour to set completely.
Servings 12
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 16.3g26%
- Saturated Fat 9.6g48%
- Cholesterol 79.2mg27%
- Sodium 184.1mg8%
- Total Carbohydrate 25.1g9%
- Dietary Fiber 1.1g5%
- Sugars 17g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.