Savory chocolate cheesecake brownies Recipe

Sometimes you just need the rich density of a fudge square combined with a tangy, creamy topping.

That is exactly why I created this chocolate cheesecake brownies recipe for those days when one dessert simply isn’t enough.

Why This Chocolate Cheesecake Brownies Recipe is a Keeper

The contrast between the deep cocoa base and the light cream cheese swirl creates a perfect balance of flavors.

I love how the dutch-process cocoa powder makes the bottom layer incredibly dark and intense.

You can prepare the batter and topping in just fifteen minutes before popping it into the oven.

Craving more hearty comfort food? My Savory Sprinkle Cookies brings that same satisfying warmth, and the Hearty Red Velvet Shortbread Cookies has become a regular in my meal rotation.

Gather these pantry staples to get started on your baking project:

Unsalted butter: Provides the rich fat base for the brownie layer and needs to be melted.
Semisweet chocolate chips: Melted into the butter for fudge-like texture and used whole for extra pockets of flavor.
Dutch-process cocoa powder: Offers a darker color and smoother chocolate taste than regular cocoa.
Granulated sugar: Sweetens both the chocolate base and the creamy cheese topping.
Light brown sugar: Adds moisture and a subtle molasses flavor to the brownie batter.
Eggs: You need room temperature eggs to bind both layers and create structure.
Egg yolk: Adds extra richness and fat to the brownie base for a chewier texture.
Brewed coffee: Enhances the chocolate flavor without making the dessert taste like coffee.
Vanilla extract: Adds essential aroma and warmth to both the batter and the cheese mixture.
All-purpose flour: Provides just enough structure to hold the dense fudge layer together.
Salt: Balances the sweetness and pops the chocolate flavor.
Cream cheese: Use full-fat brick style at room temperature for the smoothest cheesecake layer.

Let’s get baking with these simple steps:

Preheat your oven to 350 degrees F and line a 9-inch square baking pan with parchment paper.
Melt the butter and one cup of the chocolate chips in a large microwave-safe bowl in 20-second bursts until smooth.
Whisk the cocoa powder into the melted chocolate mixture until no lumps remain.
Add the sugars, eggs, yolk, coffee, and vanilla to the bowl and whisk vigorously until well combined.
Fold in the flour and salt gently with a spatula until just combined, then stir in the remaining chocolate chips.
Reserve half a cup of the batter, then spread the rest into your prepared pan.
Beat the room temperature cream cheese, sugar, and salt in a separate bowl until smooth and fluffy.
Add the eggs one at a time to the cheese mixture, followed by the vanilla, mixing until creamy.
Pour the cheese mixture over the brownie base and smooth it out gently.
Mix a tablespoon of hot water into the reserved brownie batter to thin it slightly.
Dollop the thinned batter over the cheesecake layer and swirl with a skewer or knife tip.
Bake for 10 minutes, then lower heat to 325 degrees F and bake 20 to 25 minutes more until the edges puff.

Always use room temperature cream cheese to ensure your topping is perfectly smooth and lump-free.

I recommend weighing your flour with a kitchen scale to avoid a dry or cakey chocolate cheesecake brownies base.

Do not overbake the pan, as the center should still wobble slightly when you take it out of the oven.

These bars taste best after chilling in the refrigerator for at least an hour to set the cheese layer.

I like to slice this chocolate cheesecake brownies recipe into small squares and serve with fresh raspberries.