Cheesecake Swirl Brownies Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Apr. 15, 2020
Yvonne Ruperti

Two of the most indulgent desserts come together in this irresistible bar cookie.

Notes: Refrigerate leftovers.

Recipe Facts

Active: 30 mins
Total: 2 hrs
Makes: 1 pan

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Ingredients

  • 6 tablespoons (3 ounces) unsalted butter
  • 6 ounces bittersweet chocolate, finely chopped
  • 1/4 teaspoon salt
  • 3/4 cup (5 1/4 ounces) plus 4 tablespoons granulated sugar, divided
  • 3 large eggs, divided
  • 2 teaspoons vanilla extract, divided
  • 1/4 cup sour cream
  • 3/4 cup (3 3/4 ounces) all purpose flour
  • 1/4 cup (3/4 ounce) cocoa
  • 1/2 teaspoon baking powder
  • 8 ounces cream cheese, softened

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F. Grease 9- by 9-inch baking pan.

  2. In large bowl set over pan of simmering water, melt butter with chocolate until smooth. Remove from heat and whisk in salt, 3/4 cup sugar, 2 eggs, 1 teaspoon vanilla, and sour cream. Add flour, cocoa, and baking powder to the bowl and whisk until smooth. Drop blobs of batter into the pan. Do not spread.

  3. In another large bowl, stir cream cheese with remaining 4 tablespoons sugar until smooth with no lumps. Whisk in remaining teaspoon vanilla and remaining egg. Drop blobs of cheesecake batter into pan in any of the empty spots or crevices.

  4. Using a butter knife or offset spatula, swirl batters together. Bake until just set, 20 to 25 minutes. Let cool in pan an hour. Cut into bars and serve.

Special equipment

9- by 9-inch pan

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