Ingredients
- For the brownie base:
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- For the cheesecake swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a saucepan or microwave-safe bowl, melt butter and chocolate together until smooth. Let cool slightly.
- Whisk in sugar, eggs, and vanilla until glossy. Stir in flour, cocoa powder, and salt to form brownie batter.
- Spread most of the brownie batter into the pan, reserving a few spoonfuls.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Spread cheesecake mixture over brownie base. Dollop reserved brownie batter on top and swirl with a knife.
- Bake for 35–40 minutes, or until center is just set and a toothpick comes out with moist crumbs.
- Cool completely before slicing into bars.
Notes
- Add chocolate chips or chopped nuts for extra texture.
- Swirl in raspberry or caramel sauce for added flavor.
- Refrigerate before slicing for clean edges.
- Store in fridge for up to 5 days or freeze individually wrapped squares.
- Use a boxed brownie mix to save time if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
