A house favourite. We call this the best of both worlds Marble Cheesecake Brownies. Every bite of these indulgent cheesecake brownies is heavenly delicious and guaranteed to be a hit!
I am fully aware that there are thousands of cheesecake brownie recipes out there and many are really good ones. While I don’t think there is a best recipe for everyone, I believe each recipe is the best to a lot of people. And here I am sharing what I claim to be my BEST MARBLE CHEESECAKE BROWNIE RECIPE. Not because I think this is the best of the best, but rather a recipe I personally preferred and settled to after years of fine tuning.
Why is this marble cheesecake brownie recipe the best?
From time to time, I get friends’ request to order cheesecake brownies either for their parties or to satisfy their own cravings and this is what I made for them every time. Most requested for a LESS SWEET MORE CHEESE version. This recipe is exactly that! The brownie is thick and fudgy with a beautiful crust without being too sweet. The cheese is a generous portion with a tangy and luxuriously creamy texture which makes this truly like a cheesecake & brownie combo and I think you will like them as much as my friends and I! I mean… what’s not to love when there’s cheese and chocolate involved?
Key ingredients to make cheesecake brownies
You don’t need fancy ingredients to make this recipe. You just need good quality ones that take the brownies to the next level especially when it comes to the top few key ingredients listed below
- cream cheese
- dark chocolate, with at least 70% cocoa
- cocoa powder, preferably dutch processed
- dark brown sugar
- all purpose flour
Tips for making over the top cheesecake brownies
This is a best of both worlds recipe guys, so of course we need to have an equal ratio of cheesecake to brownies. So yes, we are using the entire block of philadelphia cream cheese in this recipe to get that thick creamy cheesecake swirl on top and a decadent fudgy brownies with some crispy edges for absolute satisfaction.
Ensure the cream cheese and egg is at room temperature for the cheesecake. This is crucial for achieving a smooth batter without clumps!
To make these brownies extra decadent, go the extra mile to brown the butter. It just takes an additional 15 minutes to turn your butter into heavenly golden brown liquid that adds an extra nuttiness to the brownies.
Lastly, I added a touch of coffee liquor into the brownie batter. While the coffee liquor is totally optional, the inclusion enhances the chocolate in the brownies without adding any obvious coffee taste.
Oh and not forgetting to sprinkle a little sea salt on top for an extra special touch. Don’t say I didn’t tip you, make this cheesecake brownie if you need to impress anyone. They’ll be hooked for sure!
For a visual guidance to make this recipe, check out this reel!
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @vanillynbakery on Instagram. I’d love to see your lovely bakes!
If you like this recipe, be sure to check out these as well:
Pure indulgence chocolate Bundt Cake
Sea salt chocolate chunk cookies
Marble Cheesecake Brownies
- 226 grams Philadelphia cream cheese room temperature
- 50 grams caster sugar
- 1 egg room temperature
- 1/2 tsp pure vanilla extract
- 115 grams unsalted butter
- 120 grams dark chocolate, min 70% cocoa chopped into small pieces
- 160 grams caster sugar
- 75 grams dark brown sugar
- 1 tsp pure vanilla extract
- 3/4 tsp flaky sea salt
- 3 eggs
- 45 grams dutch processed cocoa powder such as Valrhona
- 75 grams all-purpose flour
- 1 tbsp coffee liqueur, optional such as Kahlua
- Preheat oven to 180C. Line a 8 x 8 inch square pan with baking paper on all sides. Set aside.
- Combine all the ingredients: cream cheese, sugar, egg and vanilla. Mix until smooth, taking care not to whip too much air. Mixture should look smooth and gooey. Set aside for now.
- Make brown butter. Using a saucepan, melt the butter over medium heat. Stir frequently to prevent burning and watch closely. Once the butter starts to brown and smell like toasted hazelnuts, it is done. This process should take about 10-15 minutes. Add chopped chocolate to the brown butter. Stir until chocolate melted and blend well with the butter. Set aside to cool.
- Whip the eggs, caster sugar, dark brown sugar and vanilla with a handheld mixer or stand mixer on medium speed. Whip until thick and pale in colour. About 3 minutes. Slowly add in butter-chocolate mixture and mix on low speed until just combined.
- Add sea salt and coffee liqueur if using. Sift in flour and cocoa powder. Fold batter with a spatula until all the flour has been incorporated. The batter should be thick and glossy.
- Pour brownie batter into the lined baking pan and even out, ensuring all the edges are filled. Scoop spoonfuls of cheesecake batter and drop onto the brownie batter. Use a knife or chopstick to create marble swirls by drawing "ribbons" from left to right. Try not to over swirl.
- Bake for 35 minutes. The middle might look slightly undercook but that is perfectly fine. Overbaking is forbidden! Allow to cool completely and place in the fridge for at least an hour to set before cutting. When ready, cut into 16 small square pieces.
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