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Cheesecake Marble Brownies Recipe

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These Cheesecake Marble Brownies combine rich, fudgy chocolate brownie batter with a creamy cheesecake swirl for a decadent dessert. Perfectly balanced between chocolate and cream cheese, these marbled treats are baked to perfection and easy to make in one pan, making them an ideal choice for gatherings or a special indulgence at home.

Ingredients

Cheesecake Batter

  • 6 ounces cream cheese, softened
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla flavoring

Brownie Batter

  • 1/2 cup unsalted butter
  • 2/3 cup semi-sweet chocolate chips
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla flavoring
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt

Instructions

  1. Prepare the baking dish and preheat oven: Line an 8×8 inch square baking dish with parchment paper, ensuring the paper hangs over all sides for easy removal. Preheat the oven to 350°F (180°C).
  2. Make cheesecake batter: In a mixing bowl, cream together the softened cream cheese and 1/4 cup plus 2 tablespoons granulated sugar until smooth and combined. Scrape down the sides of the bowl to incorporate all ingredients. Add the egg and 1 teaspoon vanilla flavoring, and mix until smooth. Set this batter aside.
  3. Prepare brownie batter base: Melt the unsalted butter and semi-sweet chocolate chips together until smooth, either in a microwave or over a double boiler. Set aside to cool slightly.
  4. Mix wet ingredients for brownies: In a separate medium bowl, whisk together the 2 large eggs, 2 teaspoons vanilla flavoring, and 3/4 cup granulated sugar until pale and fluffy, which should take about 1.5 minutes on medium speed.
  5. Combine chocolate mixture with wet ingredients: While whisking constantly, gradually stream the melted butter and chocolate mixture into the egg mixture until fully incorporated.
  6. Add dry ingredients to brownie batter: Using a rubber spatula, gently fold in the all-purpose flour, unsweetened cocoa powder, and salt until only just combined to avoid overmixing.
  7. Layer batters in baking dish: Spoon half of the brownie batter into the prepared baking pan, distributing it evenly but leaving some space between scoops. Next, dollop half of the cheesecake batter over the brownie batter. Repeat by alternating the remaining brownie and cheesecake batters in dollops on top.
  8. Create the marble effect: Using a toothpick or butter knife, gently swirl the two batters together to create a marbled look. Be careful not to over-swirl to maintain distinct patterns.
  9. Bake the brownies: Place the baking dish in the preheated oven and bake for 26 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  10. Cool and serve: Allow the brownies to cool completely on a wire rack. Once cool, use a very hot knife to cut the brownies into 16 equal servings. Store leftovers in an airtight container at room temperature for 3-4 days, or freeze them for up to 1 month for longer storage.

Notes

  • For best results, use room temperature eggs to ensure smooth batter mixing.
  • When measuring flour, spoon it into your cup and level it off with a knife to avoid densely packed flour which can affect texture.
  • Using parchment paper makes it easy to lift the brownies out of the pan without sticking or breaking.
  • Do not over-swirl the batters to keep the cheesecake and chocolate visually distinct.
  • Use a hot knife to cut brownies cleanly without dragging or tearing.

Find it online: https://yumntasty.com/cheesecake-marble-brownies-recipe/