Cheesecake Swirl Brownies
Updated: Oct 5
Two classics come together in an irresistible treat. This super-brownie is the best of both worlds combining a rich, fudgy brownie marbled with a tangy, creamy cheesecake.
1 cup unsalted butter, cubed
1 cup semisweet chocolate chips
¾ cup unsweetened cocoa powder
1 ½ cups granulated sugar
¾ cup light brown sugar, packed
4 large eggs
1 ½ tsp pure vanilla extract
¾ tsp salt
1 tsp baking powder
1 ½ cups all-purpose flour
8 oz cream cheese, room temperature
⅓ cup sour cream
½ cup sugar
1 large egg
1 tsp pure vanilla extract
Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray.
Place the butter and chocolate chips in a large microwave-safe bowl and microwave on medium heat for 1 minute. Remove from the microwave and stir. Repeat at shorter intervals (15-20 seconds), stirring in-between each interval, until the chocolate and butter are melted and smooth.
Add the cocoa powder and stir well. Then add the sugars, and stir until completely incorporated.
Add the eggs, one at a time, stirring well after each addition. Then add the vanilla and salt, and stir to combine.
Add the baking powder and flour, and stir until completely combined.
Pour the batter into the prepared pan and spread evenly. Prepare your cheesecake topping.
In a medium bowl using an electric mixer, cream together the cream cheese, sour cream, and sugar until creamy and smooth.
Stir in the egg and vanilla extract, and mix until well combined.
Pour the cheesecake over the brownie batter. Use a knife to swirl the brownie batter and the cheesecake together.
Bake for about 30 minutes or until the center is set and a toothpick inserted in the center comes out clean.
Allow to cool completely before cutting and serving.