Description
Ultra-fudgy chocolate brownies swirled with rich, creamy cheesecake for a decadent dessert that looks as good as it tastes—perfect for any chocolate lover’s dream.
Ingredients
Units
Scale
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut oil or butter, melted
- 1 cup granulated sugar or unrefined cane sugar
- 1/4 cup milk of choice
- 2 tsp pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together melted coconut oil (or butter) and cocoa powder until smooth.
- Stir in sugar, milk, and vanilla. Mix until combined.
- Add flour, salt, and baking powder. Stir just until no dry flour remains—do not overmix.
- Pour brownie batter into the prepared pan, reserving about 1/4 cup for swirling.
- In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Spread the cream cheese mixture gently over the brownie base.
- Dollop the reserved brownie batter on top and use a knife or skewer to swirl the batters together for a marbled effect.
- Bake for 30–35 minutes or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Cool completely before slicing into squares.
Notes
- For a richer chocolate flavor, add 1/4 cup chocolate chips to the brownie batter.
- Brownies can be stored in the refrigerator for up to 5 days.
- Ensure cream cheese is at room temperature to avoid lumps.
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 20g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
