Get the Recipe: Cheesecake Brownies
These cheesecake brownies are the ultimate dessert! They feature a fudge brownie base and creamy vanilla cheesecake swirl. These brownies are great for birthdays, holidays, special occasions, and more!
Ingredients
Cheesecake Swirl
- 8 ounces cream cheese, room temperature
- ⅓ cup Florida Crystals Regenerative Organic Certified® cane sugar
- 1 tsp vanilla extract
- 1 egg
Brownies
- ⅔ cup chocolate chips
- ½ cup unsalted butter
- ¾ cup Florida Crystals Regenerative Organic Certified® cane sugar
- 1 tsp vanilla extract
- 2 eggs
- ½ cup cocoa powder
- ½ cup flour, gluten free or all purpose
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
- In a mixing bowl or the bowl of a stand mixer, add the room temperature cream cheese and sugar. Beat for 2 minutes, until creamy.
- Then, add in the egg and vanilla. Beat until combined. Set aside.
- Make the brownie batter. Melt the butter in a microwave-safe bowl. Then, stir in the chocolate chips. Stir until completely smooth and creamy.
- In a large mixing bowl, add the sugar, vanilla, and eggs. Whisk vigorously for 3 minutes, until light and frothy.
- Pour in the melted chocolate mixture. Stir to combine.
- Then, add in the flour and cocoa powder. Stir together.
- Pour ¾ of the brownie batter into the parchment lined pan. Smooth into an even layer.
- Drop spoonfuls of the cheesecake batter on top.
- Then, drop spoonfuls of the remaining brownie batter on top. Swirl together with a knife or toothpick.
- Bake for 25 to 27 minutes or until a toothpick inserted into the middle comes out mostly clean.
- Finally, remove the pan from the oven. Allow the cheesecake brownies to fully cool before slicing and serving!
Notes
- Use an electric hand mixer or stand mixer to beat the cheesecake ingredients together. Do not mix by hand.
- Mix the melted butter and chocolate chips until completely creamy.
- Whisk the sugar, eggs, and vanilla vigorously.
- The brownie batter will be thicker than usual.
- Use either all purpose flour or gluten free flour. I am gluten free, so I always use gluten free flour.
- Do not swirl the cheesecake mixture too much. Otherwise, the flavors will blend together too much.
- Do not bake too long. Insert a toothpick into the middle. If it comes out mostly clean, the brownies are done baking.
- Store leftovers in the fridge for up to 4 days.
Calories: 219kcal, Carbohydrates: 23g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 55mg, Sodium: 56mg, Potassium: 76mg, Fiber: 2g, Sugar: 14g, Vitamin A: 405IU, Calcium: 24mg, Iron: 1mg