Cheesecake Brownies
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Cheesecake Brownies
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Fudgy brownies are topped with a layer of creamy, tangy cheesecake filling in this easy Cheesecake Brownies recipe. They're rich, decadent, and surprisingly simple to make!
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Ingredients
Brownies
- 12 ounce semi-sweet chocolate chips plus 1 cup , divided
- 6 Tablespoons butter cubed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/3 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Cheesecake
- 8 ounce package cream cheese softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F. Grease a 9-inch square baking pan with non-stick cooking spray. Line the pan with parchment paper, leaving an overhang for easy removal. Set the pan aside.
- In a small microwave-safe bowl, combine 12 ounces of the semi-sweet chocolate chips and the butter. Melt in the microwave in 30-second cooking intervals on high heat in the, stirring in between each interval.
- In a large bowl, combine the melted butter and chocolate mixture, ¾ cup sugar, and 1 teaspoon vanilla; mix until well combined.
- Add the eggs one a time, stirring well until combined.
- In a small bowl, whisk together the cocoa powder, cornstarch, and salt. Add the dry mixture to wet mixture and stir vigorously until the mixture is smooth, 1-2 minutes.
- Fold in the 1 cup of semi-sweet chocolate chips.
- Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula; set aside.
- In a large bowl, beat the cream cheese with an electric mixer until light and fluffy. Add in the ½ cup sugar and beat until combined.
- Add the egg and vanilla extract and beat until smooth.
- Spoon the cheesecake mixture over the top of the brownie batter and carefully spread into a thin layer.
- Spoon the remaining brownie batter over the top of the cheesecake layer.
- Bake the brownies for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean (you’ll see some melted chocolate from the chocolate chips, but you should not see raw brownie batter on the toothpick).
- Cool the brownies completely in pan. Use the parchment paper overhang to lift the brownies out of the pan and cut into squares.
Nutrition Information
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Calories
473kcal
(24%)
Carbohydrates
55g
(18%)
Protein
9g
(18%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
98mg
(33%)
Sodium
399mg
(17%)
Potassium
352mg
(10%)
Fiber
4g
(16%)
Sugar
43g
(86%)
Vitamin A
371IU
(7%)
Calcium
129mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9brownies
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 98mg | 33% |
| Sodium | 399mg | 17% |
| Potassium | 352mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 43g | 86% |
| Vitamin A | 371IU | 7% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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