Mediterranean Marble Cheesecake Brownies

Description:

This dessert combines the richness of dark chocolate brownies with a creamy cheesecake swirl infused with Mediterranean flavors like honey and a touch of orange zest. It’s dense, fudgy, and has a subtle citrus aroma that balances the sweetness beautifully.

Ingredients

For the Brownie Layer:

1/2 cup (115 g) unsalted butter

1 cup (180 g) dark chocolate chips or chopped dark chocolate

3/4 cup (150 g) sugar

2 large eggs

1 tsp vanilla extract

1/2 cup (65 g) all-purpose flour

2 tbsp cocoa powder

1/4 tsp salt

For the Cheesecake Layer:

8 oz (225 g) cream cheese, softened

1/4 cup (60 ml) Greek yogurt or labneh

1/4 cup (50 g) sugar

1 large egg

1 tsp vanilla extract

1 tbsp honey

Zest of 1 small orange (optional but adds great flavor)

Instructions

Prepare the oven and pan:

Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper, leaving some overhang for easy removal.

Make the brownie batter:

In a heatproof bowl, melt butter and chocolate together over a pot of simmering water or in the microwave in short bursts. Stir until smooth.

Whisk in sugar, then eggs and vanilla.

Sift in flour, cocoa powder, and salt. Mix gently until combined. Set aside 1/3 cup of the batter for swirling.

Make the cheesecake mixture:

In a separate bowl, beat cream cheese until smooth. Add yogurt (or labneh), sugar, egg, vanilla, honey, and orange zest. Mix until creamy and uniform.

Assemble:

Pour most of the brownie batter into the pan. Spread the cheesecake mixture evenly over it.

Drop spoonfuls of the reserved brownie batter on top and swirl gently with a knife or skewer to create a marble effect.

Bake:

Bake for 35–40 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs (not wet batter).

Cool completely, then refrigerate for at least 2 hours before cutting.

Serve:

Slice into squares and, if desired, top with dark chocolate pieces or a drizzle of honey before serving.

Tips

For extra Mediterranean flair, sprinkle crushed pistachios or drizzle tahini on top before baking.

Store leftovers in the refrigerator for up to 5 days — they taste even better chilled.