Chocolate Cheesecake Brownie Cake (Print-Friendly Version)
Gooey chocolate brownie base topped with silky cheesecake and marbled together for an unforgettable treat.
# Ingredients You’ll Need:
→ Brownie Base
01 -
1/2 cup unsalted butter
02 -
1 cup dark chocolate chips or chopped dark chocolate
03 -
1 cup granulated sugar
04 -
1/2 cup packed light brown sugar
05 -
2 large eggs
06 -
1/3 cup all-purpose flour
07 -
1/4 cup unsweetened cocoa powder
08 -
1 teaspoon pure vanilla extract
→ Cheesecake Layer
09 -
8 ounces cream cheese, softened
10 -
1/4 cup granulated sugar
11 -
1 large egg
12 -
2 tablespoons heavy cream
13 -
1 teaspoon pure vanilla extract
# How to Make It:
01 -
Heat your oven to 350°F (175°C). Put parchment paper in an 8×8-inch baking dish with extra hanging over the sides so you can lift it out later.
02 -
Put the butter and dark chocolate in a bowl that's safe for the microwave. Heat it in 30-second bursts, stirring each time, until it's all melted and looks smooth. Let it cool a bit.
03 -
Stir both sugars into your chocolate mixture until they're completely mixed in. Add eggs one by one, mixing well after each one goes in.
04 -
Sift the flour and cocoa powder together. Fold them gently into the chocolate mix with a spatula just until you can't see any dry spots. Add the vanilla extract and stir.
05 -
In another bowl, beat the soft cream cheese and sugar until it's creamy with no lumps. Mix in the egg, then add the heavy cream and vanilla, beating until everything's blended well.
06 -
Spread the brownie mix evenly in your lined pan. Gently pour the cheesecake mixture on top of the brownie layer.
07 -
If you want, grab a knife or toothpick and swirl through both layers to make pretty marble patterns in your cake.
08 -
Pop it in the oven for 35 to 40 minutes. You'll know it's done when the edges are firm but the middle still jiggles a tiny bit. Don't cook it too long or it'll dry out.
09 -
Let the whole thing cool down to room temperature. Then stick it in the fridge for at least 2 hours, though overnight works even better for slicing.
10 -
Grab the parchment paper edges to lift the cake out. Cut it into squares and serve it cold. If you want, top with some melted chocolate or add whipped cream and berries.
# Extra Suggestions:
01 -
Make sure your cream cheese sits out until it's room temperature so your cheesecake part won't have any chunks.
02 -
Don't bake it too long—the cheesecake will keep setting up while it cools down.
03 -
For super fudgy brownies on the bottom, take them out when they're slightly underdone before adding the cheesecake part.
04 -
You really need to chill this at least two hours if you want clean cuts and the right texture.
05 -
When using a water bath, wrap your pan tightly in foil so water doesn't leak into your dessert.