Cheesecake Brownies Recipe

Introduction

Cheesecake brownies combine the rich, fudgy texture of chocolate brownies with a creamy, tangy cheesecake layer. This delightful dessert offers the best of both worlds in every bite, perfect for satisfying any sweet tooth.

Ingredients

• 12 ounces semi-sweet or bittersweet chocolate chips
• 6 tablespoons unsalted butter (cut into small cubes)
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs (room temperature)
• ¼ cup unsweetened cocoa powder
• ⅓ cup cornstarch
• ½ teaspoon salt
• 1 cup mini semi-sweet chocolate chips
• 8 ounces cream cheese (softened)
• ½ cup granulated sugar
• 1 egg (room temperature)
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal. Set aside.
2. Step 2: In a large bowl, combine the 12 ounces of chocolate chips and butter. Melt them in the microwave in 30-second intervals on high, stirring in between until smooth.
3. Step 3: Stir in ¾ cup sugar and 1 teaspoon vanilla extract until fully combined.
4. Step 4: Add the eggs one at a time, stirring well after each addition until the mixture is smooth.
5. Step 5: In a separate small bowl, whisk together cocoa powder, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, stirring vigorously until the batter is smooth and pulls away from the bowl’s sides, about one to two minutes.
6. Step 6: Fold in the mini chocolate chips gently.
7. Step 7: Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula. Set aside the remaining batter.
8. Step 8: For the cheesecake layer, beat the cream cheese in a mixer until light and fluffy. Add ½ cup sugar and mix until combined.
9. Step 9: Beat in one egg and ½ teaspoon vanilla extract until the mixture is smooth.
10. Step 10: Spoon the cheesecake filling over the brownie batter in the pan and spread it evenly in a thin layer with an offset spatula.
11. Step 11: Drizzle or spoon the remaining brownie batter over the cheesecake layer.
12. Step 12: Bake for 30 to 35 minutes, until a toothpick inserted near the center comes out with a few moist crumbs. Begin checking at 30 minutes to avoid overbaking.
13. Step 13: Allow brownies to cool completely in the pan. Use the parchment paper overhang to lift them out before cutting into squares.

Tips & Variations

• Use room temperature eggs and cream cheese for a smoother batter and cheesecake layer.
• Try adding chopped nuts such as walnuts or pecans for added crunch.
• For a richer taste, substitute half of the semi-sweet chocolate chips with bittersweet chocolate.
• If you prefer a swirl effect, gently marble the cheesecake layer with the remaining brownie batter before baking.

Storage

Store cheesecake brownies in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving. To enjoy warm, reheat gently in the microwave for 10 to 15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without a microwave?

Yes, you can melt the chocolate chips and butter using a double boiler on the stovetop, stirring until smooth and combined.

Why is the cheesecake layer important?

The cheesecake layer adds a creamy, tangy contrast to the dense, chocolatey brownies, creating a balanced flavor and moist texture that makes these brownies unique.

Cheesecake Brownies Recipe

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★★★★★

4.8 from 125 reviews

These decadent Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy cheesecake layer for the perfect indulgent treat. Featuring a smooth semi-sweet chocolate base studded with mini chocolate chips, topped with a luscious cream cheese mixture, these brownies offer the best of both worlds in each bite. Baked to perfection and easy to prepare, they are perfect for dessert lovers looking for a sophisticated twist on classic brownies.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 12 ounces semi-sweet or bittersweet chocolate chips
• 6 tablespoons unsalted butter, cut into small cubes
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs, room temperature
• ¼ cup unsweetened cocoa powder
• ⅓ cup cornstarch
• ½ teaspoon salt
• 1 cup mini semi-sweet chocolate chips

Cheesecake Layer

• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 egg, room temperature
• ½ teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownies.
2. Prepare Pan: Lightly spray a 9-inch square baking pan with cooking spray, then line it with parchment paper leaving an overhang on the sides for easy removal. Set aside.
3. Melt Chocolate and Butter: In a large bowl, combine the semi-sweet chocolate chips and cubed butter. Melt in the microwave in 30-second intervals on high heat, stirring in between until smooth and fully combined.
4. Add Sugar and Vanilla: Stir in ¾ cup granulated sugar and 1 teaspoon vanilla extract until fully combined with the melted chocolate mixture.
5. Incorporate Eggs: Add the eggs one at a time to the chocolate mixture, stirring thoroughly after each addition until the batter is smooth and uniform.
6. Mix Dry Ingredients: In a separate small bowl, whisk together the cocoa powder, cornstarch, and salt.
7. Combine Dry and Wet Mixes: Add the dry mixture to the wet chocolate batter and stir vigorously for one to two minutes until smooth and the batter begins to pull away from the sides of the bowl.
8. Add Mini Chocolate Chips: Stir in 1 cup of mini semi-sweet chocolate chips evenly.
9. Assemble Base Layer: Pour about two-thirds of the brownie batter into the prepared baking pan and smooth the top with a spatula.
10. Prepare Cheesecake Layer: Using a stand mixer or handheld mixer, beat the softened cream cheese until light and fluffy. Add ½ cup granulated sugar and continue beating until combined.
11. Add Egg and Vanilla to Cheesecake: Beat in one egg and ½ teaspoon vanilla extract to the cream cheese mixture until smooth and creamy.
12. Spread Cheesecake Layer: Spoon the cheesecake filling over the brownie batter in the pan and spread it into an even, thin layer using an offset spatula.
13. Top with Remaining Brownie Batter: Drizzle or spoon the remaining one-third brownie batter over the cheesecake layer, distributing it evenly.
14. Bake: Bake in the preheated oven for 30 to 35 minutes, checking with a toothpick after 30 minutes. The toothpick should come out with a few moist crumbs but not wet batter. This ensures a perfect fudgy texture.
15. Cool and Serve: Allow the brownies to cool completely in the pan. Use the parchment paper overhang to lift the brownies out easily. Cut into squares and serve.

Notes

• Using room temperature eggs helps to create a smooth batter and better texture.
• Watch the brownies closely after 30 minutes to avoid overbaking; the toothpick test is more reliable than timing alone.
• Line your pan with parchment paper for easy removal and clean edges.
• For a vegan variation, substitute with vegan cream cheese and egg replacers.
• Storing brownies in an airtight container at room temperature will keep them fresh for up to 3 days; refrigerate for longer storage.

Keywords: cheesecake brownies, chocolate brownies, cream cheese dessert, fudgy brownies, easy brownies, baked dessert