Cheesecake Brownies
User Reviews
5.0
99 reviews
Excellent
Cheesecake Brownies
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These cheesecake brownies are a rich and fudgy chocolate brownie topped with a layer of sweetened cream cheese. A show stopping dessert that's easy to make and always gets rave reviews!
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Ingredients
For the brownie layer
- 1/2 cup unsalted butter cut into cubes
- 1 3/4 cups semisweet chocolate chips divided use, do not use Nestle
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all purpose flour
- 3 tablespoons cocoa powder
- 1/4 teaspoon salt
- cooking spray
For the cheesecake layer
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 egg
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line an 8 or 9 inch square pan with parchment paper, leaving an overhang of parchment on both sides. Coat the parchment lined pan with cooking spray.
- For the brownies: Place the butter and 1 1/3 cups of chocolate chips into a large bowl. Microwave in 30 second increments until just melted. Stir until smooth.
- Let the chocolate mixture cool for 5 minutes. Whisk in the sugar, then whisk in the eggs, one by one. Finally, whisk in the vanilla extract.
- Add the flour, cocoa powder and salt to the bowl. Stir gently until just combined.
- Reserve 1/4 of of the brownie batter in a separate bowl.
- Fold the remaining chocolate chips into the larger amount of the brownie batter.
- Spread the larger amount of batter evenly into the prepared pan.
- For the cheesecake filling: Place the cream cheese and sugar in a bowl. Beat with a mixer for 2-3 minutes or until smooth and creamy. Add the egg and vanilla extract, then beat until smooth.
- Pour the cheesecake mixture over the brownie batter in the pan.
- Add 1 tablespoon of very hot water to the reserved brownie batter. Stir until smooth.
- Dollop the brownie batter over the cheesecake. Use a skewer or knife to swirl the two batters together.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the brownies comes out clean or with just a few crumbs attached.
- Cool the brownies completely.
- Use the parchment overhang to lift the brownies out of the pan. Cut into squares, then serve.
Notes
- This recipe uses semisweet chocolate chips. Do not use Nestle Toll House chocolate chips. They do not melt smoothly and will not work in these brownies. I recommend using Guittard or Ghirardelli chocolate chips.
- I use a long wooden skewer to swirl the batters together. A butter knife will also work.
- Use room temperature cream cheese when you make the cheesecake batter so it can mix with the other ingredients smoothly. You can warm and soften your cream cheese in microwave.
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
14g
(70%)
Cholesterol
83mg
(28%)
Sodium
128mg
(5%)
Potassium
217mg
(6%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
565IU
(11%)
Calcium
46mg
(5%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 83mg | 28% |
| Sodium | 128mg | 5% |
| Potassium | 217mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 565IU | 11% |
| Calcium | 46mg | 5% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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