I still remember the first time my kitchen filled with the scent of baking this Chocolate Pecan Cheesecake Brownie. It was a rainy Sunday, and I wanted to create something that felt like a hug in dessert form—something decadent enough for a special occasion but simple enough to satisfy a sudden craving. The moment I pulled the pan from the oven, seeing that marbled cheesecake swirl set over the fudgy brownie base, sprinkled with toasted pecans, I knew I’d found my new favorite treat. It’s the perfect marriage of textures and flavors, and today, I’m so excited to share exactly how I make it with you.
Ingredients
- For the Brownie Layer:
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder (I use a dark cocoa blend)
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- For the Cheesecake Layer:
- 12 ounces full-fat cream cheese, softened completely
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- For the Topping:
- 1 cup chopped pecans
A quick note on ingredients from my experience: Trust me, do not skip the step of bringing your cream cheese and eggs to room temperature. I’ve tried rushing it with slightly cool cream cheese, and it leads to a lumpy cheesecake layer instead of that beautifully smooth, creamy swirl. Also, using full-fat cream cheese is non-negotiable for richness and structure. For the pecans, I’ve found that toasting them first in a dry pan for a few minutes until fragrant makes a huge difference, deepening their flavor against the sweet chocolate.
Equipment Needed
- 9×13 inch baking pan
- Parchment paper
- Two medium mixing bowls
- One large mixing bowl
- Hand mixer or stand mixer
- Whisk and rubber spatula
- Small saucepan
Why this setup works for me: Lining your pan with parchment paper is my biggest sanity-saving tip. I’ve tried just greasing the pan, and while it works, getting those perfect, clean-cut squares is so much easier when you can lift the whole slab out. A hand mixer is perfect for the cheesecake layer to get it super smooth, but you can absolutely use a stand mixer or even vigorously whisk by hand—I’ve done all three! The small saucepan is for melting the butter, which is the base of our wonderfully fudgy brownie batter.
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my 9×13 pan with parchment paper, leaving a little overhang on the sides. Then, I start with the brownie layer. In my saucepan, I melt the butter gently. Once it’s melted, I remove it from the heat and immediately whisk in the sugar, cocoa powder, and salt. The mixture will look gritty and thick, but that’s perfect. I let it cool for just about 5 minutes so it doesn’t cook the eggs, then I whisk in the eggs, one at a time, followed by the vanilla. The batter becomes gloriously shiny. Finally, I gently fold in the flour until just combined, then stir in the chocolate chips. I pour this thick, luxurious batter into my prepared pan and spread it evenly.
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