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Irresistible Cheesecake Brownies Recipe

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★★★★★

4.4 from 124 reviews

These Irresistible Cheesecake Brownies combine rich, fudgy chocolate brownie layers with a creamy, tangy cheesecake swirl for a decadent dessert experience. Perfectly moist and bursting with chocolate and cream cheese flavor, these brownies are enhanced with a swirl of peanut butter and a crunchy touch of nuts, making them an irresistible treat for any occasion.

Ingredients

Scale

Brownie Batter

  • 1/2 cup Melted Unsalted Butter
  • 1 cup Granulated Sugar
  • 2 Large Eggs
  • 1 cup Unsweetened Cocoa Powder
  • 1 cup All-Purpose Flour

Cheesecake Swirl

  • 8 oz Cream Cheese (full-fat)
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract

Toppings and Mix-ins

  • 1 cup Chocolate Chips
  • 1 cup Nuts (crushed walnuts or pecans)
  • 1/2 cup Peanut Butter

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
  2. Mix Brownie Batter: In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Add the eggs one at a time, mixing after each addition until the mixture is smooth and glossy. Sift in the unsweetened cocoa powder and the all-purpose flour. Gently stir until just combined to keep the batter fudgy and tender.
  3. Prepare Cheesecake Mixture: In a separate bowl, beat the full-fat cream cheese with the powdered sugar and vanilla extract until completely smooth and lump-free, creating a silky cheesecake mixture.
  4. Layer the Batter: Pour half of the brownie batter into the prepared pan, spreading it evenly. Dollop spoonfuls of the cheesecake mixture over the brownie layer, then add the remaining brownie batter on top. Drizzle the peanut butter over the top and sprinkle with chocolate chips and crushed nuts.
  5. Swirl the Layers: Use a knife to gently swirl the brownie and cheesecake layers together, creating a marbled effect without completely blending the two mixtures.
  6. Bake: Slide the pan into the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out slightly moist but not wet.
  7. Cool and Slice: Allow the brownies to cool completely in the pan to set properly before slicing into neat squares for serving.

Notes

  • Use high-quality unsweetened cocoa powder for the best chocolate flavor.
  • Ensure cream cheese is at room temperature to avoid lumps in the cheesecake swirl.
  • Do not overmix the brownie batter once flour is added to maintain fudginess.
  • Allow brownies to cool completely for cleaner slicing and better texture.
  • Optional: Substitute peanut butter with almond butter for a different nutty flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Keywords: cheesecake brownies, fudgy brownies, chocolate swirl brownies, peanut butter brownies, dessert, baked goods, cream cheese dessert

Find it online: https://cookcrisis.com/irresistible-cheesecake-brownies-recipe/