Cheesecake Brownies
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Cheesecake Brownies
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Cheesecake brownie are homemade fudgy brownies with a rich cheesecake swirl throughout.
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Ingredients
Brownies
- 2/3 cup butter
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 cup water
- 2 ½ cups bittersweet chocolate chips divided
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour properly measured
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Cheesecake topping
- 16 ounces cream cheese at room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 large eggs
- 1 tablespoon mini semisweet chocolate chips
Instructions
- To make the brownies, preheat oven to 325F. Grease or parchment-line a 9×13-inch metal pan. Set aside.
- In a large saucepan, combine butter, sugars, and water.
- Bring to a boil, stirring regularly.
- Remove pan from heat.
- Whisk in 1 ¾ cups chocolate chips until melted and well-combined.
- Add eggs and vanilla. Whisk until well-combined.
- Add flour, salt, and baking soda. Whisk in just until combined. Don’t overmix.
- Stir in the remaining 3/4 cup chocolate chips. Set aside.
- To make the cheesecake portion, beat the cream cheese and granulated sugar in a medium mixing bowl on medium speed until combined.
- Add the vanilla, salt, and egg. Mix in until well-combined, scraping the bowl as needed.
- Reserve 1 cup brownie batter.
- Pour the remaining batter into the prepared pan, smoothing as needed.
- Spoon dollops of cheesecake batter over the brownie batter in the pan.
- Drop dollops of the reserved brownie batter over the cheesecake batter. It doesn't need to cover the cheesecake batter.
- Sprinkle the mini chocolate chips over the top.
- Using a thin knife, lightly swirl the cheesecake and brownie batters. There are tips and photos above the recipe.
- Bake for about 35-45 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
- Let the brownies cool to room temperature before cutting and serving.
Notes
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Brown sugar: I use light brown sugar in this recipe.
- Chocolate chips: Bittersweet chocolate chips are 60% cacao. A good substitute would be dark chocolate chips. If you prefer, you can use semisweet chocolate chips. However, the brownies will be sweeter.
- All-purpose flour: It’s important to use a light hand when measuring flour for brownies. To get the proper amount of flour, weigh the flour (click on "metric" just above the ingredients for the weights) or sift or stir the flour. Lightly spoon into the measuring cup and level.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
365kcal
(18%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
78mg
(26%)
Sodium
275mg
(11%)
Potassium
241mg
(7%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
388IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 365kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 275mg | 11% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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