There are not many things better than combining two of the best desserts ever. My only regret about this recipe is that there isn’t twice as much three times as much cheesecake. When I remake this, I will double or maybe even triple the amount of cheesecake! It’s just so amazingly delicious and made me realize, I may be more of a cheesecake fan than I am a brownie fan. But it’s like 51/49.
I used my Dark Chocolate Sea Salt Brownie recipe and added the cheesecake to this. The combination of dark espresso-y chocolate mixed with tart and creamy cheesecake is just out of this world!
This is how gorgeous they look when swirled!!
The brownies are such an easy recipe, you can really get away with not having to even use a mixer – or even a hand mixer – for this whole process. And there is no melting unsweetened chocolate over the stove either. It’s a quickest and easiest go-to brownie recipe!
1 box Philadelphia cream cheese, sofened (8 oz block)
1/4 cup granulated sugar
1 egg (room temp)
2 teaspoons vanilla extract
Preheat oven to 350. Grease an 8x8 baking dish or line with parchment paper.
In a small bowl, mix together all of the cheesecake swirl ingredients (cream cheese, sugar, vanilla extract, egg). Mix well with a spatula until the batter is smooth. Set aside.
In large bowl, mix together melted butter, oil, sugars. Add eggs and vanilla and mix well, scraping the bottom and sides of the bowl as you go.
Sift together the flour, salt, and dark cocoa powder. Add the dry mixture to the wet mixture, stirring carefully until just mixed. Be careful not to over-mix. Fold in 3/4 of the chocolate chunks.
Pour the batter into the prepared baking dish, spreading evenly. Then top with final chocolate chunks. Pour the cheesecake batter over the brownie layer, distributing evenly across the pan. Using a knife or toothpick, swirl the two batters together.
Bake in the oven for 35-40 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and place the pan onto cooling rack. Serve warm or refrigerated!