Prep Time
- Prep: 20 minutes
- Bake: 35–40 minutes
- Total: 1 hour
- Servings: 16 brownies
Ingredients
Brownie Batter
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup (40 g) unsweetened cocoa powder
- ½ cup (65 g) all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
Cheesecake Swirl
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and sugar.
- Beat in the eggs and vanilla until smooth.
- Stir in cocoa powder, flour, salt, and baking powder until just combined.
- Reserve about ¼ cup of the brownie batter for swirling, then spread the remaining batter evenly into the prepared pan.
- In another bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
- Spread the cheesecake mixture over the brownie batter.
- Drop spoonfuls of the reserved brownie batter over the cheesecake layer.
- Use a butter knife or skewer to gently swirl the two batters together, creating a marbled pattern.
- Bake for 35–40 minutes, or until the edges are set and the center has a slight jiggle.
- Cool completely, then refrigerate for at least 2 hours before slicing for the cleanest cuts.
Tips
- Don’t over-swirl the batters or the marbled effect will disappear.
- For extra chocolate flavor, fold ½ cup chocolate chips into the brownie batter.
- Chill the brownies before cutting and wipe the knife clean between slices for neat edges.
- Store in the refrigerator for up to 5 days, or freeze for up to 3 months.
