Extra Fudgy Cheesecake Brownies That Melt in Your Mouth

If you love brownies and cheesecake, this is the treat that gives you both in every bite. Picture a dark, fudgy brownie base swirled with creamy, tangy cheesecake—soft in the center, glossy on top, and unapologetically rich. These brownies are the kind you cut into neat squares but secretly want to eat warm with a spoon.

They’re simple to make, look impressive, and taste like a bakery dessert without the fuss. Whether it’s a weeknight craving or a special occasion, this recipe fits right in.

Table of Contents

What Makes This Special

This recipe leans hard into texture. The brownie layer is ultra-fudgy thanks to melted chocolate and butter, a touch of oil, and just enough flour to hold it together.

The cheesecake swirl brings contrast—creamy, slightly tangy, and perfectly smooth. Together, you get balanced sweetness and a melt-in-your-mouth finish, not a dry crumb in sight.

Ultra-fudgy base: Real melted chocolate + cocoa create depth and a soft set.
Silky cheesecake swirl: Cream cheese and sour cream keep it lush, never chalky.
Swirl that actually shows: A thicker batter ensures defined marbling.
Beginner-friendly: No water bath, no special equipment required.

What You’ll Need

For the brownie batter:
- 1/2 cup (115 g) unsalted butter
- 4 oz (115 g) semi-sweet chocolate, chopped
- 1/4 cup (60 ml) neutral oil (canola or vegetable)
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs + 1 egg yolk, room temperature
- 1 tsp vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/3 cup (35 g) Dutch-process cocoa powder (or natural, if that’s what you have)
- 1/2 tsp fine sea salt
- 1/2 tsp espresso powder (optional, boosts chocolate flavor)
For the cheesecake swirl:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (30 g) sour cream (or plain Greek yogurt)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- Pinch of salt
To finish (optional):
- 1/2 cup (85 g) chocolate chips for extra pockets of gooeyness
- Flaky sea salt for topping
Equipment: 8-inch (20 cm) square pan, parchment paper, hand mixer or whisk, two mixing bowls, spatula

Step-by-Step Instructions

Prep the pan and oven: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
Lightly grease the sides.
Melt chocolate and butter: In a heatproof bowl, melt the butter and chopped chocolate together (microwave in 20–30 second bursts, stirring between). Stir in the oil until glossy. Cool 3–4 minutes so it’s warm, not hot.
Whisk sugars and eggs: In a separate bowl, whisk granulated sugar, brown sugar, eggs, and yolk for about 1 minute until slightly thick and lighter.
Add vanilla and whisk again. This quick aeration helps the top get shiny and crackly.
Combine wet ingredients: Pour the melted chocolate mixture into the egg mixture. Whisk until evenly combined.
Dry ingredients in: Sift in flour, cocoa, salt, and espresso powder. Fold gently with a spatula just until no dry streaks remain. Do not overmix. If using chocolate chips, fold them in now.
Set aside 1/3 cup of brownie batter for swirling.
Make the cheesecake layer: Beat cream cheese and sugar until smooth and creamy, about 30–45 seconds. Add sour cream, egg, vanilla, and a pinch of salt. Beat just until smooth—avoid whipping too much air.
Layer the batters: Spread the main brownie batter evenly in the pan.
Dollop the cheesecake filling over the top in large spoonfuls. Add the reserved 1/3 cup brownie batter in smaller spoonfuls over the cheesecake.
Create the swirl: Using a butter knife or skewer, drag through the batters in gentle S-shaped motions. Two or three passes are enough for distinct marbling without muddying.
Bake: Bake for 32–38 minutes. The edges should be set, the center slightly jiggly, and a toothpick inserted 2 inches from the edge should come out with moist crumbs (not wet batter). Fudgy brownies firm up as they cool.
Cool and set: Cool in the pan on a rack until room temperature, then chill for at least 1 hour before slicing.
This step helps the cheesecake layer set cleanly and makes extra neat squares.
Finish and serve: Lift out with the parchment, slice with a hot, clean knife, and sprinkle with flaky sea salt if you like. Serve slightly chilled or at room temperature.

Storage Instructions

Refrigerate: Store in an airtight container in the fridge for up to 5 days. The texture stays fudgy and the cheesecake remains silky.
Freeze: Wrap individual squares tightly, then place in a freezer bag for up to 2 months.
Thaw in the fridge overnight.
Serving from fridge: For the best melt-in-your-mouth feel, let brownies sit at room temperature for 10–15 minutes before eating.

Benefits of This Recipe

Balanced sweetness: The tangy cheesecake keeps the chocolate from tasting heavy.
Reliable texture: A mix of melted chocolate, butter, and oil guarantees fudginess.
Beautiful presentation: The swirl makes these look bakery-made with minimal effort.
Make-ahead friendly: They taste even better the next day as flavors meld.
Flexible ingredients: Works with Dutch-process or natural cocoa, yogurt in place of sour cream, and optional espresso.

What Not to Do

Don’t overbake: Dry edges and a firm center mean you’ve gone too far. Pull them when the center still has a gentle wobble.
Don’t overmix the batters: Too much mixing makes brownies cakey and the cheesecake airy and crack-prone.
Don’t skip cooling: Cutting while hot leads to messy swirls and a collapsed center.
Don’t use cold ingredients for the cheesecake: Cold cream cheese leads to lumps and uneven baking.
Don’t swirl excessively: More swirling = muddy layers. A few confident passes are enough.

Variations You Can Try

Raspberry ripple: Dot 2–3 tablespoons of seedless raspberry jam over the cheesecake before swirling.
The tartness is fantastic with dark chocolate.
Salted caramel: Drizzle 3 tablespoons of thick caramel over the cheesecake layer, then swirl lightly. Finish with flaky salt.
Mocha cheesecake: Add 1 teaspoon espresso powder to the cheesecake batter for a subtle coffee note.
Cookies and cream: Fold 1/2 cup crushed chocolate sandwich cookies into the cheesecake batter.
Peanut butter swirl: Warm 3 tablespoons creamy peanut butter until pourable and ribbon it over the top before swirling.
Gluten-free: Swap the flour for a 1:1 gluten-free baking blend. Bake time may vary by a couple of minutes.

FAQ

Can I double the recipe for a 9×13-inch pan?

Yes.

Double all ingredients and bake in a 9×13-inch pan for about 35–45 minutes. Start checking at 35 minutes and look for the same cues: set edges and a slightly jiggly center.

Do I have to chill the brownies before slicing?

Chilling isn’t mandatory, but it makes cleaner cuts and a better cheesecake texture. If you’re serving warm, expect softer squares and gooier centers.

What kind of chocolate works best?

Semi-sweet (50–60%) gives a balanced sweetness.

If you prefer darker and less sweet, use 60–70% and add an extra tablespoon of sugar to the batter.

Can I make these without a mixer?

Yes. A sturdy whisk and room-temperature ingredients will do the job. Just mix until smooth—no need to beat aggressively.

Why are my cheesecake swirls cracking?

Overbaking or overwhipping air into the cheesecake layer can cause cracks.

Bake until just set with a gentle jiggle and mix the cheesecake batter only until smooth.

How do I get that shiny, crackly brownie top?

Whisk the sugars with the eggs until slightly thick and glossy, and make sure the melted chocolate mixture is smoothly incorporated. This helps form that classic shiny crust.

Can I use Dutch-process cocoa?

Absolutely. Dutch-process gives a deeper color and smoother flavor.

Natural cocoa also works; the difference is subtle here since you’re using real chocolate too.

What’s the best way to cut clean squares?

Chill first, then use a long, sharp knife warmed under hot water and wiped dry between cuts. Lift the slab out with parchment for easier slicing.

Wrapping Up

These extra fudgy cheesecake brownies give you the best of both worlds: deep chocolate flavor and a silky, tangy swirl that keeps every bite interesting. They’re simple to make, gorgeous to serve, and even better the next day.

Keep this recipe on hand for when you want something that feels special without being fussy. One pan, a few bowls, and you’re set for pure chocolate-cheesecake bliss.

Extra Fudgy Cheesecake Brownies That Melt in Your Mouth – Rich, Creamy, and Truly Indulgent