Brownies are awesome and cheesecake is awesome. Why not merge the two together and make one big batch of awesomeness?! These gorgeous Cheesecake Swirl Brownies team together indulgent, super gooey chocolate brownies with creamy vanilla cheesecake swirled right into the mix. What’s not to love about that eh??
Here is what you will need to make 16.
For the Brownie
- 110g Unsalted Butter, Cubed
- 110g Dark Chocolate
- 2 Eggs
- 225g Golden Caster Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 60g Plain Flour
- 2 tbsp Cocoa Powder
For the Cheesecake
- 225g Full Fat Cream Cheese
- 50g Golden Caster Sugar
- 1 Egg Yolk
- 1/2 tsp Vanilla Extract
- 20cm (8″) Square Baking Tin
- 2 x Large Microwavable Bowls
Cheesecake Swirl Brownies Recipe
First preheat your oven to 180°C/Fan 170°C, grease & line the base and sides of your baking tin.
Then break the chocolate into one of the large microwavable bowls and add the butter. Melt in the microwave in 20 second intervals, stirring well between each time. Try not to overheat. Leave to one side for a few minutes to cool to room temperature.
One at a time, beat in the eggs. Mix very well.
Add in the sugar and give it a really good beating with a spatula or whisk. It should stop being really grainy and become quite smooth.
Stir through the vanilla & salt then sift in the flour & cocoa powder.
Fold it all together with a spatula but don’t overdo it. Fold just until you can’t see anymore flour left in the batter.
To Make The Cheesecake
In a large bowl, soften the cream cheese by beating with a spatula or whisk. Then add in the sugar, egg yolk & vanilla and mix until smooth & shiny.
Now pour all bar 3-4 tbsp of the brownie batter into the prepared tin and smooth out roughly with a spatula.
Then randomly blob tablespoons of the cheesecake all over the top.
Splatter over the remaining brownie batter. (Yes, splatter is a technical term!)
Now take a skewer or a knife & drag it through the batter in swirls until you get a lovely pattern on the top.
Pop into the oven to bake for 25-30 minutes until a skewer inserted into the middle comes out mostly clean.
Allow to cool for 10 minutes in the tin before transferring (baking paper and all) to a wire rack to cool completely.
Slice into 16 bars (4 x 4 grid) and store in an airtight container in the fridge. Consume within 5-6 days.
Look how pretty these Cheesecake Swirl Brownies are! I can assure you, they taste even better than they look. Gooey chocolate brownie, chewy edges (my favourite bit!) and creamy delicious cheesecake… you know that everyone is going to be asking for the recipe on this one!
Not a fan of cheesecake? Try my Easy One Bowl Brownies on their own, they’re just as amazing I promise!
I hope you enjoyed the post my lovelies, until next time.