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

Tips for success

For the best texture, use high-quality chocolate and Dutch-process cocoa. The chocolate is the star, so choose one you love to eat. Chop the chocolate into small pieces so they melt evenly.

Use a light-colored metal pan for browning butter—it's easier to see the color change. If using a dark pan, rely on the nutty aroma to know when it's ready.

To get clean, beautiful slices, chill the brownies in the refrigerator for about 15 minutes before cutting.

Use a large, sharp chef's knife and wipe it clean with a damp paper towel between cuts. This prevents the cheesecake from smearing and gives you neat, professional-looking squares.

Variations

• Nutty Brownies: Fold 1/2 cup of chopped toasted walnuts or pecans into the brownie batter along with the chocolate chips for added crunch and flavor.
• Peanut Butter Swirl: Replace the cheesecake swirl with 1/2 cup of creamy peanut butter mixed with 2 tablespoons of sugar and 1 egg. Swirl into the batter as directed.
• Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the brownie batter and use mint chocolate chips instead of regular chocolate chips. Top with a sprinkle of crushed peppermint candies before baking.
• Salted Caramel: After baking, drizzle with caramel sauce and sprinkle with flaky sea salt. The salty-sweet combination enhances the chocolate flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Let come to room temperature before serving for best texture.

Freezer

Wrap individual brownies in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.

Reheat

To reheat, microwave a brownie for 10-15 seconds until warm and fudgy. Alternatively, warm in a 300°F oven for 5 minutes.

Store leftover brownies in an airtight container at room temperature for up to 3 days. The brownies will stay moist and fudgy. If your kitchen is warm, you can refrigerate them, but bring them to room temperature before serving for the best flavor and texture.

You can make the brownie batter and cheesecake swirl up to a day ahead. Store them separately in the refrigerator, then bring them to room temperature before assembling and baking. The baked brownies can also be made ahead and stored in the refrigerator for up to 3 days.

Serving ideas

Serve these brownies at room temperature for the ultimate fudgy texture. They're delicious on their own, but a scoop of vanilla ice cream or a dollop of whipped cream takes them over the top.

The cold, creamy contrast is a perfect pairing with the rich, warm brownie.

For a more elegant presentation, dust the brownies with a little confectioners' sugar just before serving.

You can also drizzle with caramel sauce or sprinkle with flaky sea salt for an extra layer of flavor. Cut into small squares for a party or larger ones for a generous dessert.

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
• 1/4 cup Dutch-process cocoa powder
• 4 oz dark chocolate (60-70%), chopped
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup chocolate chips
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract

Instructions

1. In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3-4 minutes. Remove from heat and let cool slightly. In a large bowl, whisk the brown butter with the cocoa powder, chopped dark chocolate, sugar, eggs, and vanilla until glossy and smooth. Fold in the flour and salt until just combined. Stir in the chocolate chips.
2. In a separate bowl, beat the softened cream cheese with the sugar, egg yolk, and vanilla until smooth and creamy.
3. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. Pour the brownie batter into the pan and spread evenly. Drop spoonfuls of the cheesecake mixture over the top. Use a knife or skewer to swirl the cheesecake into the brownie batter, creating a marbled pattern.
4. Bake for 25 minutes, until the edges are set and the top is shiny and slightly cracked. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. The center will continue to set as it cools.
5. Let the brownies cool in the pan on a wire rack for at least 30 minutes. Once cool, lift the brownies out using the parchment overhang. Cut into 16 squares with a sharp knife, wiping the knife clean between cuts.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

290

Protein

4 g

Carbohydrates

32 g

Fat

17 g

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