Decadent Dark Chocolate Cheesecake Brownies
These brownies combine the rich texture of cheesecake with fudgy brownie goodness, perfect for any occasion.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowl
- Microwave-safe Bowl
- Spatula
Ingredients
Ingredients
- 8 oz Dark Chocolate At least 70% cocoa content, melted.
- ½ cup Unsalted Butter Adds moisture and richness.
- 1 cup Granulated Sugar Essential for sweetness.
- ½ cup Brown Sugar Adds caramel flavor and moisture.
- 3 large Eggs Acts as a binding agent.
- ½ cup All-Purpose Flour Provides structure.
- ¼ cup Cocoa Powder Intensifies chocolate flavor.
- ½ teaspoon Salt Enhances sweetness and balances flavors.
- 8 oz Cream Cheese Key ingredient for cheesecake layer.
- ½ cup Powdered Sugar Sweetens the cheesecake layer.
- 1 teaspoon Vanilla Extract Adds aroma and flavor.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.
- In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Heat in 30-second intervals, stirring until melted and smooth.
- Stir in the granulated sugar and brown sugar until fully combined. Let it cool slightly before adding the eggs.
- Add the eggs one at a time, mixing well after each addition until glossy.
- Sift in the flour, cocoa powder, and salt. Gently fold into the wet mixture until just combined.
- Pour about two-thirds of the brownie batter into the prepared pan, spreading evenly.
- In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the cheesecake mixture over the brownie batter, smoothing it out gently.
- Dollop the remaining brownie batter over the cheesecake layer and swirl with a knife for a marbled effect.
- Bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- For best flavor, refrigerate for a few hours before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. They taste even better after a day or two.