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

Tips for success

For the best flavor, use high-quality dark chocolate and Dutch-process cocoa. The chocolate should be finely chopped so it melts quickly and evenly.

When browning the butter, watch it carefully—it can go from golden to burnt in seconds. The butter should smell nutty and have a deep amber color. If you see black specks, it's overdone.

To get clean cuts, chill the brownies thoroughly before slicing. Use a sharp knife and wipe it between cuts. If you prefer warm brownies, you can reheat individual squares in the microwave for 10-15 seconds.

Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Variations

• Add-ins: Fold in 1/2 cup of chocolate chips, chopped nuts, or toffee bits into the brownie batter before adding the cheesecake swirl. The extra texture adds a delightful crunch and richness.
• Peanut Butter Swirl: Replace the cheesecake swirl with a mixture of 1/2 cup peanut butter, 1/4 cup powdered sugar, and 1 egg yolk. Swirl into the brownie batter for a salty-sweet twist.
• Raspberry Cheesecake: Add 1/4 cup of raspberry jam to the cheesecake mixture before swirling. The tartness of the raspberry complements the chocolate beautifully.
• Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the brownie batter and fold in 1/2 cup of chocolate chips. The refreshing mint pairs well with the fudgy chocolate.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before serving for best texture.

Freezer

Freeze in an airtight container or wrap tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight.

Reheat

Reheat individual brownies in the microwave for 10-15 seconds to warm through, or serve chilled. Do not overheat or they may dry out.

Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

For longer storage, wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

These brownies can be made a day ahead and stored in the refrigerator. In fact, chilling them overnight makes the texture even fudgier and the swirl more set.

You can also prepare the brownie batter and cheesecake swirl separately, then assemble and bake when ready. The baked brownies freeze well, so you can make a batch ahead for special occasions.

Serving ideas

Serve these brownies at room temperature or slightly chilled. They are delicious on their own, but a scoop of vanilla ice cream or a drizzle of caramel sauce takes them over the top. For a festive touch, dust with a little powdered sugar before serving.

These brownies are perfect for parties, bake sales, or just a special treat at home. Cut them into small squares for bite-sized desserts, or larger pieces for a more indulgent serving. The contrast of fudgy chocolate and creamy cheesecake makes them a crowd-pleaser.

Frequently asked questions

Recipe card

Brown Butter Cheesecake Brownies: Fudgy & Creamy Swirl

Prep 20 minCook 25 minTotal 45 minServes 16

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup Dutch-process cocoa powder
• 4 oz dark chocolate, chopped
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3/4 cup all-purpose flour
• 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 5 minutes. Remove from heat and immediately add the chopped dark chocolate and Dutch-process cocoa powder. Stir until smooth and glossy. In a large bowl, whisk the sugar, eggs, vanilla, and salt until well combined. Pour the chocolate mixture into the egg mixture and whisk until smooth. Fold in the flour until just combined, with no dry streaks.
2. In a separate bowl, beat the softened cream cheese with the sugar, egg yolk, and vanilla until silky and smooth. The mixture should be lump-free and spreadable.
3. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper. Pour the brownie batter into the prepared pan and spread it evenly. Dollop the cheesecake mixture over the top in spoonfuls. Use a knife to gently swirl the cheesecake through the brownie batter, creating a marbled pattern.
4. Bake in the preheated oven for 25 minutes, until the edges are set and the top is lightly golden. The center should still look slightly moist and fudgy, not dry. The cheesecake should be set but not browned.
5. Remove the pan from the oven and place on a wire rack. Let the brownies cool completely in the pan, about 1 hour. Refrigerate for at least 2 hours before cutting to get clean slices.
6. Once chilled, lift the brownies out of the pan using the parchment paper. Cut into 16 squares with a sharp knife. Serve at room temperature or slightly chilled.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

35 g

Fat

18 g

Fiber

2 g

Sugar

25 g

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