Print

Cheesecake Brownies Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

This decadent Cheesecake Brownies recipe combines rich, fudgy chocolate brownies with a creamy, tangy cheesecake layer. Perfectly balanced between chocolate and cream cheese, these brownies offer a delightful twist on a classic favorite. Easy to prepare and bake in one pan, they make a perfect dessert for gatherings or a luxurious treat any day.

Ingredients

Scale

Brownies:

  • 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 ensure it’s ready for baking the brownies and cheesecake layers.
  2. Prepare Pan: Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal after baking.
  3. Melt Chocolate and Butter: In a large bowl, combine the 12 ounces of chocolate chips and 6 tablespoons of butter. Melt them in the microwave in 30-second increments, stirring between each until smooth.
  4. Combine Sugar and Vanilla: Stir in ¾ cup granulated sugar and 1 teaspoon vanilla extract into the melted chocolate mixture until fully combined.
  5. Add Eggs: Beat in the 3 eggs one at a time, mixing well after each addition to create a glossy batter.
  6. Mix Dry Ingredients: In a separate bowl, whisk together ¼ cup cocoa powder, ⅓ cup cornstarch, and ½ teaspoon salt until evenly combined.
  7. Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, stirring vigorously until the batter is smooth and starts to pull away from the sides of the bowl, about 1-2 minutes.
  8. Add Mini Chocolate Chips: Fold in 1 cup of mini semi-sweet chocolate chips, distributing them evenly throughout the batter.
  9. Layer Brownie Batter: Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula, leaving the rest for the top layer.
  10. Prepare Cheesecake Layer: Using a stand or hand mixer, beat 8 ounces softened cream cheese until light and fluffy. Add ½ cup granulated sugar and mix until incorporated.
  11. Add Egg and Vanilla to Cheesecake: Beat in 1 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 layer and use an offset spatula to spread it into a thin, even layer.
  13. Top with Remaining Brownie Batter: Drizzle or spoon the remaining brownie batter over the cheesecake layer evenly.
  14. Bake: Place the pan in the oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick; it should come out with a few moist crumbs but not wet batter.
  15. Cool and Serve: Allow the brownies to cool completely in the pan. Use the parchment overhang to lift out the brownies, then cut into 16 squares to serve.
  16. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • If using a boxed brownie mix, prepare the brownie batter as directed on the box and continue with the cheesecake layer before baking as instructed.
  • Be careful not to overbake; the toothpick test is the best guide for doneness.
  • Room temperature eggs and cream cheese help achieve a smoother batter and cheesecake layer.
  • Use parchment paper for easy removal and clean-up.
  • These brownies are best served chilled or at room temperature for a fudgy texture.

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

Find it online: https://mjrecipe.com/cheesecake-brownies-recipe/