Brown Butter Cheesecake Brownies: Dangerously Fudgy Tips, FAQ & printable recipe

Tips for success

For the fudgiest texture, do not overbake. The center should be slightly underdone when you remove the brownies from the oven; they will continue to set as they cool.

Use a metal pan rather than glass for more even baking and a better crust. If you prefer a more cake-like brownie, add an extra egg and bake for a few minutes longer, but this recipe is designed for fudgy.

To ensure clean slices, use a large, sharp chef's knife and wipe it clean between cuts. You can also chill the brownies in the refrigerator for 30 minutes before slicing.

For an extra touch, sprinkle a little flaky sea salt on top before baking to enhance the chocolate flavor. Store leftovers in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

Variations

• Add Nuts: Fold 1/2 cup of chopped walnuts or pecans into the brownie batter along with the chocolate chips for extra crunch and flavor. Toast the nuts first for a deeper taste.
• Peanut Butter Swirl: Replace the cheesecake swirl with a mixture of 1/2 cup creamy peanut butter, 1/4 cup powdered sugar, and 1 egg yolk. Swirl as directed for a peanut butter chocolate combination.
• Espresso Kick: Add 1 tablespoon of instant espresso powder to the dry ingredients for a mocha twist. The coffee enhances the chocolate flavor without making the brownies taste like coffee.
• Salted Caramel: After baking, drizzle with warm salted caramel sauce and sprinkle with flaky sea salt. This adds a sweet-salty contrast that is irresistible.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week; bring to room temperature before serving.

Freezer

Wrap tightly in plastic wrap and freeze for up to 3 months; thaw in the refrigerator or at room temperature.

Reheat

Reheat individual brownies in the microwave for 10-15 seconds for a warm, fudgy treat.

Store the brownies in an airtight container at room temperature for up to 4 days. The brownies will stay moist and fudgy. If stacked, place a piece of parchment paper between layers to prevent sticking.

For longer storage, wrap the brownies tightly in plastic wrap and place in a freezer bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.

These brownies can be made a day or two ahead and stored in an airtight container. They actually taste even better the next day as the flavors meld.

You can also prepare the brownie batter and cheesecake swirl separately, store them in the refrigerator for up to 24 hours, then assemble and bake when ready. Bring the batter to room temperature before baking if chilled.

Serving ideas

Serve these brownies at room temperature for the best texture and flavor. They are delicious on their own, but can be elevated with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dusting of powdered sugar. For a truly indulgent dessert, warm a brownie in the microwave for 10 seconds and top with a scoop of ice cream.

These brownies are perfect for parties, potlucks, or any gathering where you want to impress. Cut them into small squares for a bite-sized treat, or larger pieces for a satisfying dessert. They also make a wonderful gift—wrap them in a decorative box or tin. Pair with coffee or milk for a classic combination.

Frequently asked questions

Recipe card

Brown Butter Cheesecake Brownies: Dangerously Fudgy

Prep 15 minCook 25 minTotal 40 minServes 16

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup Dutch-process cocoa powder
• 4 oz dark chocolate (70%), chopped
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup chocolate chips
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk

Instructions

1. Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a deep golden brown and smells nutty, about 3-5 minutes. Remove from heat and let cool slightly.
2. In a large bowl, whisk the browned butter with the Dutch cocoa, chopped dark chocolate, sugar, eggs, and vanilla until glossy and well combined. Stir in the flour and salt until just moistened. Fold in the chocolate chips.
3. In a separate bowl, beat the cream cheese with the sugar and egg yolk until smooth and creamy.
4. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. Spread the brownie batter evenly in the pan. Drop spoonfuls of the cheesecake mixture over the top, then use a knife to gently swirl the two together.
5. Bake for 25 minutes, until the edges are set and the center is moist but no longer jiggly. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
6. Let the brownies cool completely in the pan on a wire rack. Once cool, lift out using the parchment overhang, place on a cutting board, and slice into 16 squares.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

280

Protein

4 g

Carbohydrates

30 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.