One Egg Fudgy Cheesecake Brownies Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality chocolate and Dutch-process cocoa. The espresso powder is a secret ingredient that enhances the chocolate without making the brownies taste like coffee.

If you prefer a more intense chocolate flavor, use dark chocolate chips or add an extra ounce of chopped chocolate. The brownies are incredibly fudgy, so be sure to let them cool completely before slicing to get clean edges.

To make slicing easier, chill the brownies in the refrigerator for 30 minutes after they have cooled to room temperature. Use a sharp knife and wipe it clean between cuts. For a prettier presentation, dust the top with a little confectioners' sugar or cocoa powder just before serving.

These brownies are rich, so a small square is satisfying. Store leftovers in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.

Variations

• Peanut Butter Swirl: Replace the cream cheese mixture with a blend of 8 oz softened cream cheese, 1/4 cup peanut butter, 1/4 cup sugar, and 1 egg. Swirl into the brownie batter as directed.
• Mint Chocolate: Add 1/2 teaspoon peppermint extract to the cheesecake mixture and use mint chocolate chips in the brownie batter. Sprinkle crushed candy canes on top before baking for a festive touch.
• Salted Caramel: After swirling the cheesecake, drizzle 1/2 cup caramel sauce over the top and use a skewer to create additional swirls. Sprinkle with flaky sea salt before baking.
• Raspberry Cheesecake: Fold 1/2 cup fresh raspberries into the cheesecake mixture. The berries will burst during baking, adding a fruity tang that complements the chocolate.

Storage and make-ahead

Fridge

Refrigerate leftover brownies in an airtight container for up to 1 week. Let them come to room temperature before serving for best flavor.

Freezer

Wrap individual brownies tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat

To reheat, place a brownie on a microwave-safe plate and heat in 10-second intervals until warm. Alternatively, warm in a 300°F (150°C) oven for 5-7 minutes.

Store the brownies in an airtight container at room temperature for up to 4 days. If the weather is warm, refrigerate them to prevent the cheesecake layer from becoming too soft.

For longer storage, wrap individual brownies in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

These brownies can be made a day or two ahead of time. After baking and cooling, store them in an airtight container at room temperature. They actually taste even better the next day as the flavors meld together.

You can also prepare the cheesecake mixture and brownie batter separately, but do not combine and bake until ready. If making ahead, let the brownies come to room temperature before serving for the best texture.

Serving ideas

Serve these brownies at room temperature for the best texture and flavor. They are delicious on their own, but you can also serve them with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For an elegant dessert, dust with a little powdered sugar and add a few fresh berries on the side. The creamy cheesecake swirl pairs beautifully with the rich chocolate.

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 more generous serving. They are also great for lunchboxes or as a sweet snack with coffee or tea. The marbled pattern makes them visually appealing, so they are sure to be a hit.

Frequently asked questions

Recipe card

One Egg Fudgy Cheesecake Brownies

Prep 20 minCook 40 minRest 30 minTotal 1 h 30 minServes 16

Ingredients

• 8 oz cream cheese, softened
• 1 large egg
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 cup unsalted butter
• 1/2 cup Dutch-process cocoa powder
• 4 oz bittersweet chocolate, chopped
• 1 tsp espresso powder
• 2 tbsp vegetable oil
• 3 large eggs
• 3/4 cup light brown sugar, packed
• 1/4 cup confectioners' sugar
• 3/4 cup all-purpose flour
• 1/2 cup semisweet chocolate chips

Instructions

1. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the egg, granulated sugar, vanilla extract, and lemon juice. Continue beating until the mixture is velvety and completely smooth, about 1 minute. Set aside.
2. In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a deep amber color and smells nutty, about 5 minutes. Remove from heat immediately.
3. Pour the hot browned butter over the Dutch-process cocoa, chopped chocolate, espresso powder, and vegetable oil in a large heatproof bowl. Stir until the chocolate is completely melted and the mixture is smooth. Let cool for 10 minutes.
4. In a separate large bowl, beat the 3 eggs with the brown sugar and confectioners' sugar using an electric mixer. Whip on high speed for 5 minutes until the mixture is pale, thick, and voluminous.
5. Fold the cooled chocolate mixture into the whipped eggs gently until just combined. Sprinkle the flour over the batter and fold again until no streaks remain. Finally, fold in the chocolate chips.
6. Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper. Spread half of the brownie batter in the pan. Dollop the cheesecake mixture over the batter. Cover with the remaining brownie batter. Use a skewer to swirl the two mixtures together.
7. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. The edges will be set and the top will look slightly cracked.
8. Let the brownies cool in the pan on a wire rack for at least 30 minutes. Then lift them out using the parchment paper and let cool completely before slicing into 16 squares.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

30 g

Fat

22 g

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