Cheesecake Marble Brownies
A decadent fusion of dense, fudgy chocolate brownies and velvety cream cheese swirls.
Ingredients
- Cheesecake Layer:
- 6 ounces cream cheese softened
- 1/4 cup + 2 tablespoons granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract alcohol-free
- Brownie Layer:
- 1/2 cup unsalted butter
- 2/3 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract alcohol-free
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Instructions
- Prepare the oven and line the square baking pan with parchment paper.
- Beat the softened cream cheese and sugar until smooth before adding the egg and vanilla.
- Melt the butter and chocolate chips together until the mixture is glossy.
- Whisk the eggs, sugar, and vanilla together until frothy, then combine with the melted chocolate.
- Gently fold in the flour, cocoa powder, and salt until just combined.
- Spread half of the brownie batter into the pan and drop spoonfuls of cheesecake and remaining brownie batter on top.
- Use a toothpick to gently create a marble pattern through the layers.
- Bake until a toothpick comes out with a few moist crumbs.
- Cool the pan completely on a wire rack before slicing into squares.
Notes
• Ensure the cream cheese is at room temperature to avoid a lumpy cheesecake texture.
• For the cleanest squares, chill the brownies in the refrigerator before cutting.
• Store leftovers in an airtight container in the fridge for up to four days.
• Avoid over-swirling the batter to keep the chocolate and cheesecake colors distinct.
• For the cleanest squares, chill the brownies in the refrigerator before cutting.
• Store leftovers in an airtight container in the fridge for up to four days.
• Avoid over-swirling the batter to keep the chocolate and cheesecake colors distinct.