Ingredients
Scale
For the brownie base:
- ½ cup (1 stick / 115g) unsalted butter
- 4 oz (115g) semi-sweet chocolate, chopped
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (60g) all-purpose flour
- ¼ tsp salt
For the cheesecake swirl:
- 8 oz (225g) cream cheese, softened
- ¼ cup (30g) granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Instructions
- Prep: Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment paper.
- Make brownie batter: Melt butter and chocolate together (microwave or double boiler). Cool slightly. Whisk in sugar, then eggs one at a time, then vanilla. Fold in flour and salt until just combined.
- Make cheesecake layer: Beat cream cheese and sugar until smooth. Add egg and vanilla; mix until silky.
- Assemble: Pour brownie batter into pan. Drop spoonfuls of cheesecake batter on top. Use a knife or toothpick to gently swirl.
- Bake 30–35 minutes, until edges are set and center is just firm (a slight jiggle is OK—it sets as it cools).
- Cool completely in pan on a wire rack before slicing.
💡 Pro Tip: For clean cuts, chill brownies 1–2 hours before slicing—and wipe your knife between cuts!
Prep Time & Nutrition (per square, serves 9):
Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min (+ cooling)
Servings: 9 | Calories: 240 | Net Carbs: 22g | Fats: 16g | Protein: 5g
Servings: 9 | Calories: 240 | Net Carbs: 22g | Fats: 16g | Protein: 5g