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Cheesecake Brownies

Cheesecake Brownies

Cooking Method:
Courses:
Servings: 8
Best Season: Suitable throughout the year
Description

These Cheesecake Brownies are the perfect fusion of two classic desserts—deep, fudgy chocolate brownies layered with a smooth cheesecake swirl. Each bite delivers a rich chocolate base that’s dense and moist, balanced by a creamy vanilla cheesecake layer that melts into every forkful. The marbled top adds a beautiful finish while also giving pockets of extra sweetness and softness throughout. They’re indulgent without being overwhelming, making them the kind of dessert that feels both comforting and special at the same time.

Ingredients
    For the Cheesecake Layer
  • 8 oz Cream cheese (softened)
  • 1 Egg
  • ¼ cup Monk fruit sweetener (or sweetener of your choice)
  • 1 tsp Vanilla extract
    • For the Brownie Layer
  • Brownie mix (of choice)
  • 1 Egg
  • ¾ cup Water
  • ½ cup Oil
  • Chocolate chunks
Instructions
  1. 1
    Preheat the oven to 340°F and prepare a lined baking dish. In a bowl, whisk together the cream cheese, egg, monk fruit sweetener, and vanilla extract until completely smooth and creamy with no lumps. Set aside.
  2. 2
    In a separate bowl, combine the egg, water, and oil, then stir in the brownie mix until just combined. Avoid overmixing to keep the brownies fudgy. Fold in chocolate chunks for extra richness. Reserve a small portion of the brownie batter for swirling on top.
  3. 3
    Spread the remaining brownie batter evenly into the prepared baking dish. Carefully pour the cheesecake mixture over the top and spread it gently so it covers the brownie layer.
  4. 4
    Drop spoonfuls of the reserved brownie batter over the cheesecake layer and use a knife or skewer to create swirls, forming a marbled pattern.
  5. 5
    Bake for 25–30 minutes, or until the edges are set and the center is just slightly soft. Allow to cool completely before slicing for clean layers.
Note

• Make sure the cream cheese is fully softened so the cheesecake layer turns out smooth and lump-free.
• Don’t overmix the brownie batter, or the texture can become more cake-like instead of fudgy.
• Swirl lightly—too much mixing will blur the layers instead of creating that marbled look.
• The brownies will continue to set as they cool, so avoid overbaking for the best fudgy center.
• Wipe your knife between cuts to keep the layers sharp and visually defined.

Read it online: https://munchymoodz.com/recipe/cheesecake-brownies/