Dessert: United States – Cheesecake Brownies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 16

Approximate Time

Prep 20 min

Cook 30 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

1 / 2 cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
3 / 4 cup (150 g) granulated sugar
1 / 4 cup (50 g) packed light brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 / 3 cup (35 g) unsweetened cocoa powder
1 / 2 tsp kosher salt
3 / 4 cup (95 g) all-purpose flour
1 / 2 cup (90 g) semi-sweet chocolate chips (optional)
8 oz / 225 g cream cheese, softened
1 / 4 cup (50 g) granulated sugar (for cheesecake layer)
1 large egg yolk
1 tsp vanilla extract (for cheesecake layer)
2 tbsp (30 ml) sour cream or plain Greek yogurt

Instructions

Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
Make the brownie batter: In a medium bowl, whisk the melted butter, 3/4 cup granulated sugar, and brown sugar until combined. Whisk in the eggs and 1 teaspoon vanilla for about 30–60 seconds until glossy.
Add cocoa powder and salt; whisk to combine. Use a spatula to fold in the flour just until no dry streaks remain. Fold in chocolate chips, if using. Reserve about 1/3 cup of the batter for swirling.
Spread the remaining brownie batter evenly in the prepared pan.
Make the cheesecake mixture: In a separate bowl, beat the cream cheese and 1/4 cup granulated sugar until smooth and creamy, about 1–2 minutes. Beat in the egg yolk, 1 teaspoon vanilla (for the cheesecake layer), and sour cream until silky.
Dollop the cheesecake mixture evenly over the brownie batter. Spoon the reserved brownie batter in small dollops between the cheesecake dollops. Use a butter knife or skewer to gently swirl, creating a marbled pattern (avoid over-mixing).
Bake for 28–33 minutes, until the edges are set and the center is just slightly jiggly. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs, not wet batter.
Cool the pan on a wire rack for 1 hour, then refrigerate for at least 1 hour before slicing for clean cuts. Lift out using the parchment and cut into squares. Store covered in the refrigerator for up to 4 days or freeze up to 2 months.