Dark Chocolate Fudgy Cheesecake Brownies
Picture the richest brownies you’ve ever tasted, then imagine them topped with silky cheesecake that melts on your tongue.
These aren’t your typical layered bars – the cheesecake swirls into the brownie batter, creating marble patterns that look bakery-professional. Every bite delivers that perfect contrast between dense chocolate and creamy tang.
Why Room Temperature Cream Cheese Changes Everything
Cold cream cheese creates lumps that never fully disappear, leaving your cheesecake layer grainy instead of silky smooth.
Room temperature cream cheese whips into the eggs effortlessly, creating that signature cheesecake texture. Plus, it swirls more evenly through the brownie batter without creating dense pockets.
Take it out of the fridge 2-3 hours before baking, or soften it quickly in the microwave using 15-second intervals.
Most Loved Products
How the Swirl Technique Creates Perfect Marbling
Drop spoonfuls of cheesecake mixture evenly across the brownie batter, then use a knife tip to draw figure-eight patterns.
The key is restraint – over-swirling muddles the contrast and creates a messy appearance. Three to four gentle swirls in each direction gives you those gorgeous marble streaks.
Start from one corner and work systematically across the pan for the most even distribution.
What Makes These Brownies Extra Fudgy
The secret lies in using melted chocolate plus cocoa powder instead of just one or the other.
Melted chocolate provides richness and that dense, fudgy texture, while cocoa powder intensifies the chocolate flavor without adding extra fat. Meanwhile, slightly underbaking keeps the center gloriously gooey.
Watch for edges that pull slightly from the pan – the center should still jiggle when you gently shake it.
Stop Your Cheesecake Layer From Cracking
- Don’t overbeat the cheesecake mixture once you add the flour – this creates air bubbles that cause cracks during baking.
- Cut with a hot, clean knife between each slice to get those perfect clean edges that show off the marble pattern.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Yes, but reduce the sugar in the brownie layer to 1/2 cup since milk chocolate is sweeter. The brownies will be less intensely chocolate-flavored but still delicious.
Why are my brownies too cake-like instead of fudgy?
You likely overbaked them or overmixed the batter. The center should still jiggle slightly when done, and mix just until ingredients are combined.
How do I know when the cream cheese is soft enough?
Press it gently with your finger – it should give easily without being mushy. It should also beat smooth without lumps within 30 seconds of mixing.
Can I make these ahead for a party?
Absolutely! They actually taste better after chilling overnight. Cover tightly and refrigerate up to 3 days, or freeze for up to 2 months.
Top Picks Today
Dark Chocolate Fudgy Cheesecake Brownies
Ingredients
Brownie
Cheesecake
Equipment Needed
- 8×8 inch baking pan
- Medium saucepan
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Wire cooling rack
Instructions
- Prepare pan: Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Melt chocolate mixture: Melt butter and chopped dark chocolate in a medium saucepan over low heat, stirring constantly until smooth. Remove from heat and let cool for 5 minutes.
- Make brownie batter: Whisk 3/4 cup sugar into the chocolate mixture until combined. Beat in 2 eggs one at a time, then stir in cocoa powder, 1/2 cup flour, and salt until just combined.
- Prepare cheesecake mixture: In a separate bowl, beat cream cheese with electric mixer until fluffy, about 2 minutes. Add 1/3 cup sugar, 1 egg, vanilla, and 2 tablespoons flour, beating until smooth.
- Layer and swirl batters: Spread brownie batter evenly in prepared pan. Drop spoonfuls of cheesecake mixture over brownie batter, then use a knife to create figure-eight swirl patterns.
- Bake and chill brownies: Bake for 25-28 minutes until edges pull slightly from pan but center still jiggles when gently shaken. Cool completely in pan, then refrigerate for 2 hours before cutting.
Nutrition Facts
Per Serving (1 brownie)
