Chocolate Cheesecake Brownie Cake (Printable Version)

Fudgy chocolate brownie topped with creamy cheesecake and swirled for a decadent dessert experience.

# What You'll Need:

→ Brownie Base

01 - 1/2 cup unsalted butter
02 - 1 cup dark chocolate chips or chopped dark chocolate
03 - 1 cup granulated sugar
04 - 1/2 cup packed light brown sugar
05 - 2 large eggs
06 - 1/3 cup all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1 teaspoon pure vanilla extract

→ Cheesecake Layer

09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 2 tablespoons heavy cream
13 - 1 teaspoon pure vanilla extract

# Step-by-Step Guide:

01 - Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Combine butter and dark chocolate in a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until melted and smooth. Set aside to cool slightly.
03 - Whisk granulated sugar and brown sugar into the melted chocolate mixture until fully blended. Add eggs one at a time, beating well after each addition.
04 - Sift in all-purpose flour and cocoa powder. Gently fold into the chocolate base with a spatula until just combined and no dry pockets remain. Stir in vanilla extract.
05 - In a separate mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add the egg, followed by heavy cream and vanilla extract, mixing until fully combined.
06 - Pour brownie batter evenly into the prepared pan. Carefully spread the cheesecake mixture over the brownie base.
07 - Use a knife or toothpick to gently swirl the cheesecake and brownie layers together for a marbled pattern, if desired.
08 - Bake for 35 to 40 minutes or until the edges are firm and the center is just set but still slightly jiggly. Avoid overbaking for optimal texture.
09 - Allow the cake to cool completely at room temperature. Transfer to the refrigerator and chill for at least 2 hours or overnight for clean slicing and best texture.
10 - Remove the cake from the pan using parchment overhang. Slice into squares and serve chilled. Optionally, garnish with melted chocolate or whipped cream and fresh berries.

# Helpful Suggestions:

01 - Ensure cream cheese is at room temperature to achieve a smooth cheesecake layer without lumps.
02 - Do not overbake—the cheesecake will continue to set as it cools and chills.
03 - For a dense, fudgy brownie layer, slightly underbake before adding the cheesecake topping.
04 - A minimum of two hours chilling helps with clean slicing and a firm cake texture.
05 - If using a water bath, wrap the baking pan tightly in foil to prevent water from seeping in.

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