Cheesecake Brownies
User Reviews
5
Cheesecake Brownies
Description
This layered dessert features a cheesecake mixture made from softened cream cheese, sugar, egg, and white chocolate chips, whipped until smooth. The brownie batter is prepared by melting butter and milk chocolate chips over simmering water, then mixing in sugar, eggs, and dry ingredients including flour, baking powder, and salt.
Half of the brownie batter is poured into a prepared pan, topped with the cream cheese layer, then finished with the remaining chocolate batter. The top batter is swirled gently to create a marbled pattern combining creamy and chocolate layers visually and in taste.
Bake until set and a toothpick inserted comes out clean. The brownies can be stored in an airtight container for several days or frozen wrapped in plastic and foil for up to three months. Thaw before serving for the best texture.
Ingredients
Cheesecake Mixture
- 8 ounces cream cheese softened
- ¼ cup sugar
- 1 egg
- 1 cup white chocolate chips
Brownie Mixture
- ¼ cup butter unsalted, cold and cubed
- 1 cup milk chocolate chips
- ½ cup sugar
- 2 egg
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Cheesecake Layer
- Preheat oven to 350°F. Line a 9x9 baking pan with parchment paper or grease it.
- In a large mixing bowl, combine 8 ounces cream cheese, 1/4 cup sugar, and 1 egg and beat until smooth.
- Stir in 1 cup white chocolate chips until well combined. Set aside.
Brownie Mixture
- On the stove, fill a saucepan with water and bring to a boil. Turn off heat and set a heatproof mixing bowl over the water.
- In the mixing bowl, combine 1/4 cup butter and 1 cup milk chocolate chips; stir until it's just melted and blended. Mix in the remaining 1/2 cup sugar and 2 eggs.
- In a separate bowl, mix 2/3 cup flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Stir into your chocolate mixture until evenly blended.
- Pour half of your batter into a greased 9x9 baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture. Swirl the top chocolate layer into the cream cheese to make a marble pattern.
- Bake for 25 to 30 minutes, or until top is crinkled and center is cooked through. Let cool. ENJOY!
Notes
- Store brownies in an airtight container for up to five days.
- Freeze whole or individual pieces by wrapping in plastic wrap and aluminum foil or placing in freezer bags for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 103mg | 34% |
| Sodium | 243mg | 10% |
| Potassium | 150mg | 3% |
| Sugar | 41g | 82% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 111mg | 11% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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