Rich and fudgy dark chocolate brownies swirled with cheesecake.
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dark chocolate cheesecake brownies
If you’re looking to level up your brownies, these are perfect for you. They’re also the perfect Halloween brownies if you’re looking! They’re made with dark chocolate which perfectly compliments the sweetness of the batter and of the cheesecake.
why you’ll love these dark chocolate cheesecake brownies:
- They’re super fudgy (as all brownies should be!)
- They’re swirled with cheesecake batter – not just a cream cheese mixture!
- They’re absolutely perfect for Halloween. Dark chocolate is definitely perfect for a spooky holiday.
expert baking tips
Weigh your ingredients: My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the batter carefully: When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies tough and chewy rather than fudgy.
The secret to crackled brownie tops: The secret to getting those perfectly crackled tops in this small batch brownie recipe is all in the eggs, sugar, and chocolate. We’ll beat the eggs and sugar together vigorously for a few minutes so it gets nice, light, and foamy. This will add air into the batter, which will cause the brownies to rise, then fall while baking – leading to that perfectly crackled top. Also note that I’ve found that chocolate chips make a more prominent crackled top than chocolate bars.
How to get perfect brownie slices: Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
How to tell when brownies are done baking: Fudge brownies are a little more difficult to tell when they’re done since they are essentially meant to be a little raw. For that reason, I definitely don’t recommend using the standard toothpick test. Instead, you’ll know that your brownies are done when the edges have fully set and the middle of the brownies just BARELY move when the pan is jiggled. The listed time for baking is 20 minutes which is true if your oven is at 350F and are using a standard metal baking dish. I recommend against using glass pans, so please note that if you do use a glass pan, your baking time will increase. I highly recommend using an oven thermometer so you know if your oven is actually the temperature it claims to be!
How to make your chocolate more chocolatey: The secret to getting more flavor out of your cocoa powder? Bloom it! Usually this is done with a hot liquid like espresso, but since we don’t want to add liquid into these brownies, we’ll do it by mixing the cocoa into the hot chocolate/butter mixture.
A note on oven temperature: Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for dark chocolate cheesecake brownies:
cheesecake:
- Cream cheese: the base of the cheesecake and what makes it tangy, rich, and creamy.
- Eggs: binds the batter together.
- Granulated sugar: for sweetness and helps lock in moisture.
- Heavy whipping cream: for moisture and richness. You can substitute sour cream here but note that the texture will be a little less creamy.
- Vanilla: for flavor.
- All purpose flour: for a little bit of structure.
dark chocolate brownies:
- All purpose flour: lends some structure to the brownies and makes them slightly chewy. A 1:1 gluten free flour would work well here if needed.
- Salt: helps balance and bring out the sweetness and flavor of the brownies.
- Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of the unsalted, or a dairy free butter stick (not oil) just be sure to omit the extra salt from the brownies if you’re using a salted butter.
- Dark chocolate chips: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar. Make sure you use good quality chocolate chips here as this part makes up the entire flavor of the brownies!
- Granulated sugar: sweetens the brownies, helps lock in moisture in the batter, and helps contribute to that perfect crackled top.
- Black cocoa powder: lends a deeper chocolate flavor to the brownies. Here is the one I use.
- Eggs: binds the brownie batter together, adds moisture to the brownies, and is the main contributor in getting that perfectly crackled top.
how to make dark chocolate cheesecake brownies
Below is just a little breakdown with pictures on how to make the brownies, the full recipe with instructions are at the bottom of this blog post!
- Make the cheesecake filling by beating together the cream cheese and sugar, followed by the egg, heavy cream, and vanilla.
- Melt the butter with the chocolate, then immediately whisk in the black cocoa powder.
- Beat the eggs with the sugar until the mixture is pale and fluffy.
- Then, gently swirl in the melted chocolate mixture. (And stop to take a picture if you want – the swirls are always so pretty!)
- Fold the flour into the brownie batter until a few flour streaks remain, then fold in the chocolate chips.
- Reserve 1/4 c. of brownie batter, and pour the rest into an even layer in your prepared pan.
- Spread the cheesecake filling over the brownie batter.
- Top with dollops of the remaining brownie batter, and use a knife to swirl it around. Bake, then enjoy!
dark chocolate brownies recipe q&a
Can I double this brownie recipe?
Of course – simply double all of the ingredients and bake the brownies in a 9×13″ pan, or bake them in two 8″ square pans. Be sure to keep an eye on the brownies if baking in a different sized pan, as the bake times may vary. If you’re looking for a smaller batch of these brownies, you can check out my small batch brownies here!
How to store these dark chocolate brownies
Because these brownies have a cheesecake filling on them, you’re going to need to store them in the fridge. Store them in an airtight container in the fridge, and they’ll be good for up to 1 week.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Dark Chocolate Cheesecake Brownies
Ingredients
Cheesecake
- 226 g cream cheese room temperature (1 block)
- 75 g granulated sugar (¼ c. + 2 tbsp.)
- 1 egg room temperature
- 55 g heavy whipping cream room temperature (¼ c.)
- ½ tsp. vanilla
- 1 tbsp. all purpose flour
Brownies
- 113 g unsalted butter (8 tbsp.)
- 180 g dark chocolate chips (1 c.)
- 24 g black cocoa powder (¼ c.)
- 200 g granulated sugar (1 c.)
- 2 eggs
- 80 g all purpose flour (⅔ c.)
- ½ tsp. salt
- 90 g dark chocolate chips (½ c.)
Instructions
- Preheat the oven to 350°F / 175°C. Butter and line an 8" square pan with parchment paper.
Cheesecake
- Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, you can use a hand mixer). Beat the cream cheese and sugar together for 2 minutes, until the mixture is smooth and fluffy.
- Add in the egg, heavy cream, vanilla, and flour. Beat the mixture on low speed *just until* the batter is cohesive. Set aside.
Brownies
- In a medium sized microwave safe bowl, melt together the butter and 180g of chocolate chips in 30 second intervals, stirring in between each interval until the mixture is smooth.
- Whisk in the cocoa powder.
- In another small bowl, vigorously whisk together the eggs and sugar until the mixture is pale & fluffy.
- Add the egg mixture into the chocolate mixture, and mix until combined.
- Add in the flour and salt. use a rubber spatula to lightly fold the flour into the ingredients until just a few flour streaks remain. Then, gently fold in the chocolate chips.
- Reserve ¼ c. of brownie batter for swirling on top. Pour the remaining brownie batter into your prepared pan.
- Pour the cheesecake into an even layer on top of the brownie batter. Dollop the reserved brownie batter on top of the cheesecake layer, then use a knife to gently swirl it together.
- Bake the brownies for 40-45 minutes, until they are set on the edges and only slightly wobble in the center.
- Allow the brownies to fully come to room temperature, then slice, serve, and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
If i wanted to make this but didn’t have heavy whipping cream for the cheesecake, would that be okay? Or is there anything else i should change.
I’d recommend using sour cream in it’s place!
I made this a week ago and turned out soooo good! Everyone loved it 🥰 thank you for sharing the recipe
These are the best tasting brownies ever. I usually tweak a recipe but didn’t have to on this one. It is absolutely perfect!
Ahh thank you so much! 🙂
I made these and am OBSESSED!! I brought them to work and everyone loved them. The brownie is so rich and fudgy and the cheesecake is so creamy it goes perfectly together. A new favorite!
Ahh thank you so much Cristina, I’m so happy you and your coworkers liked them! 🙂