Cheesecake Brownies Recipe

Introduction

Cheesecake brownies combine the rich, fudgy texture of classic brownies with a creamy cheesecake layer, creating a delightful dessert that’s perfect for any occasion. This recipe is straightforward and yields a decadent treat that will satisfy both chocolate and cheesecake lovers.

Ingredients

• 12 ounces semi-sweet or bittersweet chocolate chips (about 340 grams)
• 6 tablespoons unsalted butter (about 85 grams)
• ¾ cup granulated sugar (about 150 grams)
• 1 teaspoon vanilla extract
• 3 eggs
• ¼ cup unsweetened cocoa powder (about 25 grams)
• ⅓ cup cornstarch (about 40 grams)
• ½ teaspoon salt
• 1 cup mini semi-sweet chocolate chips (about 170 grams)
• 8 ounces cream cheese (about 225 grams)
• ½ cup granulated sugar (about 100 grams)
• 1 egg
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease or line a baking pan to prepare it for the batter.
2. Step 2: In a large mixing bowl, combine the semi-sweet or bittersweet chocolate chips with the unsalted butter. Melt them together in the microwave in 30-second increments, stirring each time to avoid scorching.
3. Step 3: Stir the granulated sugar and 1 teaspoon vanilla extract into the melted chocolate and butter mixture until smooth and shiny.
4. Step 4: Add the 3 eggs one at a time, mixing well after each addition.
5. Step 5: Sift together the cocoa powder, cornstarch, and salt, then gently fold into the chocolate mixture. Finally, fold in the mini chocolate chips.
6. Step 6: In a separate bowl, beat the cream cheese until light and fluffy. Add the ½ cup granulated sugar and continue beating until smooth.
7. Step 7: Add the egg and ½ teaspoon vanilla extract to the cream cheese, mixing until fully combined.
8. Step 8: Pour two-thirds of the brownie batter into the prepared pan, smoothing the surface with a spatula.
9. Step 9: Spoon the cheesecake mixture evenly over the brownie layer and gently spread it out.
10. Step 10: Dollop the remaining brownie batter on top of the cheesecake layer and swirl gently with a knife or spatula to create a marbled effect.
11. Step 11: Bake for 35-40 minutes or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
12. Step 12: Allow to cool completely before cutting into squares and serving.

Tips & Variations

• Use room temperature eggs and cream cheese to ensure a smooth batter and cheesecake layer.
• Don’t overmix the brownie batter to keep them fudgy and tender.
• For extra texture, consider adding chopped nuts like walnuts or pecans to the brownie batter.
• Swap mini chocolate chips for white chocolate chips in the cheesecake layer for a sweeter contrast.

Storage

Store cheesecake brownies in an airtight container in the refrigerator for up to 5 days to maintain freshness. For longer storage, freeze them wrapped tightly for up to 2 months. To serve, thaw in the refrigerator overnight and bring to room temperature for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, regular chocolate chips can be used, but mini chips distribute more evenly throughout the batter, giving a better balance of chocolate in each bite.

How do I know when the brownies are done baking?

Check for set edges and a toothpick inserted near the center coming out with just a few moist crumbs. The cheesecake layer will look slightly puffed and set but may have a slight jiggle in the center.

Cheesecake Brownies Recipe

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★★★★★

4.5 from 71 reviews

• Author: Marina
• Total Time: 55-60 minutes
• Yield: 12 brownies 1x

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Description

Deliciously rich and fudgy cheesecake brownies featuring a luscious blend of semi-sweet chocolate and creamy cheesecake layers. This easy-to-make dessert combines the best of both worlds – dense chocolate brownies topped with a smooth, tangy cheesecake swirl for an irresistible treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

Brownie Batter

• 12 ounces semi-sweet or bittersweet chocolate chips (about 340 grams)
• 6 tablespoons unsalted butter (about 85 grams)
• ¾ cup granulated sugar (about 150 grams)
• 1 teaspoon vanilla extract
• 3 eggs
• ¼ cup unsweetened cocoa powder (about 25 grams)
• ⅓ cup cornstarch (about 40 grams)
• ½ teaspoon salt
• 1 cup mini semi-sweet chocolate chips (about 170 grams)

Cheesecake Layer

• 8 ounces cream cheese (about 225 grams), softened
• ½ cup granulated sugar (about 100 grams)
• 1 egg
• ½ teaspoon vanilla extract

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Instructions

1. Prepping the Baking Pan: Preheat your oven to 350°F (175°C) to ensure even baking and perfect fudgy brownies. Grease or line your baking pan to prevent sticking.
2. Melt the Chocolate and Butter: In a large mixing bowl, combine the semi-sweet or bittersweet chocolate chips with unsalted butter. Microwave in 30-second increments on high, stirring between each to gently melt without scorching, until smooth and fully combined.
3. Mix the Brownie Batter: To the melted chocolate and butter mixture, stir in granulated sugar and vanilla extract until smooth and shiny. Add the eggs one at a time, mixing thoroughly after each addition. Then add the cocoa powder, cornstarch, and salt, folding gently until just combined to maintain a fudgy texture. Finally, fold in the mini chocolate chips evenly.
4. Create the Cheesecake Layer: In a separate bowl, beat softened cream cheese with an electric mixer until light and fluffy. Gradually add the sugar and continue to beat until smooth. Blend in the egg and vanilla extract until fully combined.
5. Layer and Bake: Pour about two-thirds of the brownie batter into the prepared pan and spread evenly with a spatula. Gently spoon the cheesecake mixture over the brownie base and smooth it out carefully with an offset spatula. Finally, drop spoonfuls of the remaining brownie batter over the cheesecake layer and use a knife or skewer to swirl the layers together, creating a marbled effect.
6. Bake: Bake in the preheated oven for 35-40 minutes or until the edges are set and a toothpick inserted into the center comes out mostly clean with some moist crumbs. Avoid overbaking to keep the brownies fudgy.
7. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into squares. This resting time helps the cheesecake layer set and makes cutting easier.

Notes

• Use room temperature cream cheese and eggs to achieve a smooth, lump-free batter and cheesecake layer.
• Do not overmix the brownie batter once dry ingredients are added to maintain a dense, fudgy texture.
• Swirling the cheesecake and brownie batter layers creates a beautiful marbled effect and a perfect bite of both flavors in every piece.
• Store leftovers in an airtight container in the refrigerator for up to 4 days for best freshness.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cheesecake brownies, fudgy brownies, chocolate cheesecake dessert, easy brownie recipe, marbled cheesecake brownies