Easy Cheesecake Brownies
Fudgy chocolate brownies topped with a silky, pink-swirled cream cheese layer. A decadent and visually stunning treat that is simple to bake at home.
Pin Share Print Servings: 16 squares
Calories: 210kcal
Cost: $12
Equipment
- 1 Baking pan (8x8 inch square)
- 1 Hand mixer (For smooth cheesecake)
- 1 Parchment paper (For easy removal)
Ingredients
- ½ cup Unsalted butter - Melted
- 1 ⅓ cups Granulated sugar - Divided for layers
- 3 large Eggs - Divided for layers
- 1 teaspoon Vanilla extract - Pure extract
- ⅓ cup Cocoa powder - Unsweetened
- ½ cup All-purpose flour - Sifted
- 8 oz Cream cheese - Softened Philadelphia style
- 2 drops Pink food coloring - Liquid or gel
Instructions
- Combine melted butter, 1 cup of sugar, vanilla, and 2 eggs in a large bowl until glossy.
- Sift in the cocoa and flour, stirring gently until the dry ingredients are fully incorporated.
- Pour the chocolate batter into a lined 8x8 pan, keeping two tablespoons back for swirling.
- Beat the cream cheese, remaining sugar, and 1 egg together until the mixture is perfectly smooth.
- Mix food coloring into the cheese batter until you reach a bright, even pink color.
- Dollop the pink mixture over the brownies and use a knife to create marbled patterns.
- Bake at 350°F for 25 minutes until the edges are firm but the center stays soft.
- Cool the pan on a rack then refrigerate for two hours to ensure clean cuts.
Notes
Ensure all dairy ingredients are at room temperature to avoid lumps. For the cleanest slices, chill the brownies in the refrigerator for at least two hours before cutting.
Nutrition
Serving: 65g | Calories: 210kcal (11%) | Carbohydrates: 24g (8%) | Protein: 3g (6%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 65mg (22%) | Sodium: 115mg (5%) | Potassium: 85mg (2%) | Fiber: 1g (4%) | Sugar: 19g (21%) | Vitamin A: 420IU (8%) | Calcium: 35mg (4%) | Iron: 1.1mg (6%)