Best 2 Fudgy Marbled Cheesecake Brownies Recipes

Indulge in the delectable decadence of fudgy marbled cheesecake brownies, a symphony of flavors and textures that will tantalize your taste buds. This extraordinary dessert combines the richness of chocolate brownies with the creamy smoothness of cheesecake, swirled together to create a marbled masterpiece. Each bite offers a perfect balance of fudgy brownie and creamy cheesecake, complemented by a delightful chocolate ganache topping. This recipe provides step-by-step instructions for creating this indulgent treat, along with variations for gluten-free and keto-friendly options, ensuring that everyone can savor this exceptional dessert.

Check out the recipes below so you can choose the best recipe for yourself!

FUDGY MARBLED CHEESECAKE BROWNIES

Fudgy Marbled Cheesecake Brownies image

Combine two favorite desserts in these super fudgy hybrid bars. A wooden skewer makes the marbled effect easy, but you could also use a toothpick or the probe-end of a digital thermometer instead.

Provided by Food Network Kitchen

Categories dessert

Time 3h45m

Yield 16 brownies

Number Of Ingredients 9

Ingredients

2 sticks (16 tablespoons) unsalted butter, plus more for buttering the foil
1/3 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon fine salt
1 3/4 cup all-purpose flour (see Cook's Note)
4 ounces semisweet chocolate, chopped
2 1/3 cups sugar
5 large eggs, at room temperature
12 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract

Steps:

Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.

CHEESECAKE-MARBLED BROWNIES

Cheesecake-Marbled Brownies image

Categories Cheese Chocolate Dairy Egg Dessert Bake Cream Cheese Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 16 brownies

Number Of Ingredients 12

Ingredients

For brownie batter
1 stick (1/2 cup) unsalted butter, cut into pieces
2 ounce unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
For cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

Steps:

Make brownie batter:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.
Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Make cheesecake batter and bake brownies:
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
Bake until edges are slightly puffed and center is just set, about 35 minutes.
Serve warm or at room temperature.

Tips:

To achieve the perfect marbled effect, don't overmix the brownie and cheesecake batters. Gently swirl them together until just combined.
For a fudgier brownie, use melted chocolate instead of cocoa powder.
To prevent the brownies from sticking to the pan, line it with parchment paper or grease it well.
Don't overbake the brownies. They should be set around the edges but still have a slightly gooey center.
Allow the brownies to cool completely before cutting and serving. This will help them to set properly.

Conclusion:

These fudgy marbled cheesecake brownies are the perfect dessert for any occasion. They're rich, decadent, and sure to please everyone. With a few simple tips, you can easily make these brownies at home and enjoy them with your family and friends.