Two batters go into one 8-inch pan. The brownie is made from melted butter and semisweet chocolate; the cheesecake is cream cheese beaten with sugar, one egg and vanilla.
Spoonfuls of the cheesecake batter are dropped over the brownie and swirled just once or twice with a knife, so both stay visible. Chopped pecans or toffee go on before baking and caramel after cooling.
How to Make It
Pan lined, oven at 350°F
Heat the oven to 350°F and line an 8-inch square pan with parchment.
Brownie batter mixed
Melt the butter and semisweet chocolate together, then whisk in the 3/4 cup sugar, 2 eggs and 1 tsp vanilla. Fold in the flour and salt.
Cheesecake batter beaten
Beat the cream cheese with the 1/3 cup sugar until smooth, then beat in the cheesecake egg and 1/2 tsp vanilla.
Swirled together
Spread the brownie batter in the pan. Drop spoonfuls of cheesecake batter over the top and swirl lightly with a knife.
Topped and baked
Sprinkle with the chopped pecans or toffee bits and bake 30 to 35 minutes, until the brownie edges are set and the cheesecake swirls are no longer liquid.
Cooled, drizzled and cut
Cool completely, drizzle with caramel sauce and cut into 24 small squares.
What Goes into the Pan, in Order
Everything happens in one 8-inch square pan.
First
Brownie batter
Spread level across the parchment.
Then
Spoonfuls of cheesecake batter
Dropped over the surface and swirled lightly.
Before baking
Chopped pecans or toffee bits
After cooling
Caramel sauce, then cut into 24
Ingredient Notes
- Semisweet chocolate
- Six ounces chopped and melted with half a cup of butter for the brownie base.
- Cream cheese
- Eight ounces with its own sugar, egg and vanilla for the swirl.
- Pecans or toffee bits
- A third of a cup scattered before baking; pecans give the nut identity.
Success Tips
- Let the melted chocolate cool for a minute before the eggs go in so they do not set on contact.
- Swirl two or three times only; more strokes turn the whole pan one colour.
- Use the parchment overhang to lift the whole slab out before cutting the 24 squares.
Why This Recipe Works
- Melting the chocolate with the butter gives a dense fudgy base that supports the swirl.
- A light swirl keeps two distinct colours instead of blending them into one shade.
- Baking until the swirls are no longer liquid sets the cheesecake without drying the brownie.
- Cutting only after complete cooling gives 24 clean square bites.
Serving Ideas
Arrange the bites on a plate with the caramel drizzle still glossy and a few berries alongside.
Storage and Reheating
Refrigerate
Refrigerate the finished bites; they contain cream cheese and egg and firm up nicely when cold.
Frequently Asked Questions
How many does it make?
Twenty-four small squares from one 8-inch pan.
Pecans or toffee?
Either works; pecans give the nut identity the name refers to.
