Cheesecake Brownies
User Reviews
4.9
Cheesecake Brownies
Description
This Cheesecake Brownies recipe features a two-part preparation. First, the brownie base is made by melting butter with chocolate chips, then stirring in cocoa powder, granulated and brown sugars, eggs, egg yolk, brewed coffee, vanilla, flour, and salt. The batter is divided to create a chocolate chunk layer and a reserved thicker batter mixed with additional chocolate chips.
The batter is spread into a prepared pan and baked partially to achieve fudgy or cakey textures depending on time. Meanwhile, the cheesecake topping is prepared separately by creaming room temperature cream cheese with sugar, salt, eggs, and vanilla until smooth.
This topping is spread over the warm brownie base and then baked again to develop a slightly cracked top while remaining creamy. The result is a rich dessert with a dense, chocolatey bottom layer and a soft, mild-tasting cheesecake top.
Notes advise accurate flour measurement to maintain fudgy texture, not to overbake, and to use room temperature cream cheese for smooth topping. Optional add-ins like toasted nuts or candies can add crunch and flavor variation.
Ingredients
For the Brownie Base:
- 1 cup butter cubed (227g, unsalted
- 1⅓ cups semisweet chocolate chips divided (240g)
- ¾ cup cocoa powder Dutch-processed
- 1 cup granulated sugar (200g)
- 1 cup brown sugar (220g)
- 2 large egg room temperature
- 1 egg room temperature, yolk
- 1 tablespoon brewed coffee
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour (120g)
- 1 teaspoon salt
- 1 tablespoon water plus more if needed, hot
For the Cheesecake Topping:
- 2 (8-ounce/227g) blocks cream cheese room temperature
- ½ cup granulated sugar (100g)
- 1 pinch salt
- 2 large egg room temperature
- 1 tablespoon vanilla extract
Instructions
For the Brownie Base:
- Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan with butter or baking spray and line it with parchment paper.
- In a large microwave-safe bowl, combine the butter and 1 cup of chocolate chips and microwave in 20-second intervals, stirring between each one, until fully melted and combined, about 2 minutes. Whisk in the cocoa powder. Add the sugar, eggs, egg yolk, coffee, and vanilla, and whisk until well combined.
- Add the flour and salt, and stir together with a spatula until just combined. Reserve ½ cup of brownie batter in a small bowl. Stir the remaining ⅓ cup of chocolate chips into the remaining batter, and spread the batter into the prepared pan.
- Bake for 20 minutes for super fudgy brownies or 30 minutes for more cakey brownies. Meanwhile, stir the hot water into the reserved batter. The batter should still be thick but slowly pour off a spoon. Add more water if needed.
For the Cheesecake Topping:
- While the brownie base is baking, make the cheesecake topping by placing the cream cheese, sugar, and salt in a large mixing bowl. Beat with a hand mixer or a stand mixer fitted with the whisk attachment on medium speed until very smooth and light, about 2 minutes.
- Reduce the speed to low and add the eggs in one at a time. Scrape down the bowl, then beat in the vanilla. Carefully pour the cheesecake topping over the par-baked brownie base. (No need to cool the brownie first.)
- Dollop the reserved brownie batter over the cheesecake topping. Using a skewer or the tip of a knife, carefully swirl the batter through the cheesecake mixture.
- Continue baking for 10 minutes.
- Reduce the oven temperature to 325°F and bake for another 20 to 25 minutes or until the cheesecake topping is puffed around the edges and the center wobbles slightly. Place the pan on a wire rack to cool completely. Refrigerate for 1 hour before slicing.
Notes
- Use a scale to measure flour accurately or fluff and level flour by spooning and leveling with a knife to preserve fudgy texture.
- Do not over-bake brownies; they are done when the cheesecake edges puff slightly and crack, and center is set but not dry.
- Ensure cream cheese is at room temperature before mixing for a smooth cheesecake topping.
- Consider adding toasted nuts, crushed candy canes, toffee, or candies like M&Ms for added texture and flavor.
- If lacking a standard 8x8 pan, create one with foil walls and line with parchment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Brownies
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 233mg | 10% |
| Potassium | 264mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 51g | 102% |
| Vitamin A | 597IU | 12% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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