Cheesecake Swirl Brownies Recipe: Decadent Marbled Chocolate Bars

For the cheesecake batter

• 150 gms cream cheese, at room temperature
• 3 tbsps caster sugar
• 1 egg, at room temperature
• 1 tsp vanilla extract

For the brownie batter

• 85 gms butter, at room temp (about 6 tbsps)
• 170 gms dark chocolate (70–75%), finely chopped
• 1/4 cup cocoa powder (about 20 gms)
• 3/4 cup caster sugar (about 140 gms)
• 2 eggs, at room temperature
• 1/2 cup all-purpose flour (about 60 gms)
• 1 1/2 tsps vanilla extract
• 1/4 tsp baking powder
• salt, if using unsalted butter

• In a bowl, whisk the cream cheese and sugar until smooth. Add the egg and vanilla, whisk until combined, then chill the cheesecake batter while you prepare the brownies.
• Preheat the oven to 175°C (350°F). Line an 8″ square pan with non-stick baking paper, leaving an overhang for easy removal.
• Place a bowl over simmering water and melt the butter, chocolate and cocoa together, stirring until smooth. Remove from heat and let cool slightly.
• Beat the eggs, sugar and vanilla in a large bowl until pale and thickened, about 3–4 minutes with an electric mixer on medium-high speed.
• Add the cooled chocolate mixture to the egg mixture and beat on low just until combined.
• Sift in the flour, baking powder and salt (if using) and fold gently to form a thick batter.
• Spread the brownie batter into the prepared pan. Drop spoonfuls of the cheesecake batter across the top, then use a toothpick or knife to swirl, creating a marbled pattern. Some cheesecake will mix into the brownie batter—this adds flavor and texture.
• Bake for 25–30 minutes, until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
• Cool completely at room temperature—ideally overnight, loosely covered—before slicing into 16 squares with a sharp knife. Store at room temperature in an airtight container for 2–3 days in humid climates; afterwards refrigerate for up to a week or freeze for up to a month. The brownies are fudgiest on day one and will become slightly more cake-like over time.

If you prefer just surface swirls of cheesecake (rather than pockets throughout), make half the cheesecake batter. Baking a full cheesecake layer over the brownies may work but can crack because brownies require higher temperature to bake through.

This recipe references eggless alternatives elsewhere, but combining eggless brownie and cheesecake recipes has not been tested here, so results may vary.