Cheesecake Brownies
These cheesecake brownies are rich and fudgy with a layer of cream cheese. The cheesecake and extra chocolatey layer make these the perfect decadent brownie recipe.
Servings: 16 2x2 brownies
Calories: 268kcal
Ingredients
Brownie Batter
- 12 tablespoon Unsalted Butter 1 ½ sticks
- ¾ cup Chocolate Chips 6oz chocolate
- ½ cup Cocoa Powder Dutch Processed or regular is fine
- 1 cup Granulated sugar
- 1 cup All-purpose Flour Sifted or no lumps
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
Cheesecake Batter
- 8 oz Cream Cheese Softened or Room temperature
- ¼ cup Granulated Sugar
- 1 Egg
- ½ teaspoon Vanilla Extract
Instructions
Prep the Pan
- Preheat oven to 350°F and line an 8x10 pan with parchment paper. A 9x9 or 8x8 pan will also work. I line the parchment paper so it has excess on at least two sides, which act like handles to lift out the brownies for faster cooling and easier serving.
Brownie Batter (One Bowl Method)
- Combine 12 tablespoon Unsalted Butter and ¾ cup Chocolate Chips in a large, microwave-safe mixing bowl. Microwave for 30 seconds. Stir well and microwave again for another 30 seconds. Repeat in 15 second intervals until chocolate and butter are completely smooth and well combined.
- Using a spoon, whisk or stand mixer with paddle attachment, add ½ cup Cocoa Powder to the chocolate mixture and stir well.
- Add 1 cup Granulated sugar, stir until completely combined. If your mixture is stiff and cooled down too much, microwave for about 15 seconds to loosen.
- Add 1 cup All-purpose Flour and ½ teaspoon Salt. Stir until completely combined.
- Finally, break 3 Large Eggs and add along with 1 teaspoon Vanilla Extract. Stir well to combine.
- Reserve ⅓ cup of the brownie batter and spread the rest of the batter evenly into prepared pan.
Cheesecake Batter
- In a medium sized bowl, combine 8 oz Cream Cheese and ¼ cup Granulated Sugar. Use an electric mixer or stand mixer to beat until creamy. Make sure there are no lumps in the batter, and it is smooth before the next step.
- Stir in 1 Egg and ½ teaspoon Vanilla Extract extract. Stir until well-combined.
- Spread cheesecake over prepared brownie batter in pan. Take your reserved ⅓ cup brownie batter (if it has become stiff you can heat it up in the microwave for 10-15 seconds) and drizzle over cheesecake layer.
- Use a knife to swirl brownie batter and cheesecake together.
- Bake on 350°F for 35-40 minutes for an 8x10 pan or until center is set and a toothpick inserted in the center comes out mostly clean. Adjust baking times to add additional time for an 8x8 or 9x9 baking pan.
- You can remove from the pan after about 30 minutes with the parchment paper handles. Allow to cool COMPLETELY before cutting and serving.
Nutrition
Serving: 12x2 brownie | Calories: 268kcal
