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Two cheesecake brownies stacked on a lined wire rack.

Cheesecake Brownies

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  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 38 minutes
  • Total Time: 1 hour 8 minutes
  • Yield: 12 slices
  • Category: Brownies
  • Method: Oven
  • Cuisine: American

Description

Irresistible cheesecake brownies are the fudgiest homemade brownies swirled with a layer of creamy cheesecake batter. Bite into two indulgent desserts in one!


Ingredients

Brownies

  • 4 ounces dark chocolate, melted
  • ½ cup (113g) unsalted butter, melted
  • 1 cup (190g) granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tablespoon (15ml) pure vanilla extract
  • ½ cup (70g) all-purpose flour
  • ½ cup (55g) Rodelle cocoa powder, sifted (see notes)
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup (135g) semi-sweet chocolate chips

Cheesecake filling

  • 8 ounces (226g) full-fat cream cheese, softened to room temperature
  • ½ cup (96g) granulated sugar
  • 1 large eggs
  • 1 teaspoon pure vanilla extract

Instructions

Brownies

  1. Preheat the oven to 350°F. Generously grease an 8-inch baking pan and line with parchment paper.
  2. Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir every 30 seconds until completely melted and smooth. Set aside to cool.
  3. Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.
  4. Next add the egg and egg yolk and beat for 60-90 seconds at a higher speed until the batter is fluffy (texture resembling a cake batter). Then add the vanilla extract and melted chocolate and beat until combined.
  5. Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips with a spatula. Set aside.

Cheesecake filling

  1. In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.
  2. Next beat in the eggs and vanilla extract until well combined and completely smooth. Set aside.

To assemble:

  1. Spread the 2/3 of the brownie batter in the prepared pan. Then spoon 2/3 of the cheesecake batter over the brownies. Finally, spoon the remaining brownie batter and cheesecake batter and swirl with a knife.
  2. Bake at 350°F for 35-40 minutes. Toothpick should still be somewhat gooey but not wet in the center. Remove from the oven and allow to cool prior to cutting. Store in an airtight container.


Notes

  • The brownie batter is quite thick, and the cheesecake batter is quite thin, so it won’t be easy to swirl them together, but run a knife or spoon through it a couple times to create a swirl.
  • This recipe is decadent, I recommend slicing for 12 servings instead of 9
  • Chocolate: you can use milk or dark chocolate, but I recommend using a chocolate bar, not chocolate chips for the 4 ounces of melted chocolate in the brownies
  • Cocoa powder: You can use any type of cocoa powder, but my favorite for these brownies is Rodelle, which is a dutch processed cocoa powder.
  • 9-inch pan: You can make these in a 9-inch pan, and reduce the baking time by 5-10 minutes. I recommend baking for 20 minutes and then checking every 5 or so minutes after that. 
  • Storing and serving: These are best served at room temperature. Store them in an airtight container for 2 days, otherwise refrigerate. If refrigerated, the edges will dry out therefore then I recommend not slicing them until you’re ready to eat them.

Nutrition

  • Serving Size: 1 bar
  • Calories: 396
  • Sugar: 35.9
  • Sodium: 226mg
  • Fat: 23g
  • Carbohydrates: 45g
  • Fiber: 2.8g
  • Protein: 5.6g
  • Cholesterol: 101mg