Ingredients:
For the brownie layer:
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the cheesecake layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a medium saucepan over low heat, melt the butter. Remove from heat and stir in sugar, eggs, and vanilla extract until smooth.
Add cocoa powder, flour, salt, and baking powder to the butter mixture. Stir until well combined.
Pour the brownie batter into the prepared baking pan and spread it evenly.
In a separate bowl, beat the cream cheese with the sugar until smooth and creamy.
Add the egg and vanilla extract to the cream cheese mixture and beat until fully combined.
Drop spoonfuls of the cheesecake mixture over the brownie batter. Use a knife or skewer to gently swirl the layers together to create a marbled effect.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Allow the brownies to cool in the pan on a wire rack, then refrigerate for at least 1 hour before cutting into squares for best texture.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes + chilling
Kcal: ~290 per square | Servings: 12 brownies