Yield: 16 brownies
Cheesecake Brownies
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
When you can't decide between cheesecake and brownies: make both! Fudgy chocolate brownies are topped with a sweet cream cheese layer in this easy recipe for Cheesecake Brownies.
Ingredients
For the Brownies
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate morsels
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
For the cream cheese layer
- 8 ounce cream cheese, room temperature
- ¼ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
- In a medium-sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
- Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
- Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
- Pour about ¾ths of the brownie batter into the dish. Set aside.
- In a medium mixing bowl, combine cream cheese and sugar with an electric mixer until smooth and completely combined.
- Add egg and vanilla extract and beat for 30 seconds.
- Pour cheesecake over the brownie layer.
- Add dollops of the remaining brownie batter on top of the cheesecake layer and swirl the two layers with a knife.
- Bake for 40 minutes. The center will still be a little jiggly. Cover with foil to prevent the cheesecake layer from browning, and bake for an additional 10 minutes.
- Remove from oven and cool completely before cutting.
Notes
- Make sure not to swirl the two layers together too much. The more you swirl, the contrast between the two will be less distinct.
- These are best served chilled. As the brownies come to room temperature, they get gooier.
- Storing. Transfer cooled brownies to an airtight container and keep refrigerated for up to one week.
- Freezing. Freeze brownies for up to 3 months in an airtight container.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
16Serving Size:
1 brownieAmount Per Serving: Calories: 354Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 103mgSodium: 124mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 5g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.