Cream Cheese {Cheesecake} Brownies
User Reviews
4.7
Cream Cheese {Cheesecake} Brownies
Description
Cream Cheese {Cheesecake} Brownies blend a traditional chocolate brownie batter with a creamy cream cheese filling. The brownie base is made from melted semisweet chocolate and butter combined with sugar, eggs, vanilla, and leavened lightly with baking powder for texture. The cream cheese mixture includes softened cream cheese, sour cream, sugar, and flour, whipped until smooth, lending a tangy, velvety component that contrasts the dense brownie.
Baked in a 9x13-inch pan, the batter and filling are layered to create swirls, resulting in a dessert that pairs fudgy chocolate with moist, smooth cheesecake sections. The combination offers a balance of deep chocolate richness and a lighter, creamy texture from the cream cheese. Texture is fudgy with a gentle chew, enhanced by the softness of the cheesecake swirl.
This versatile dessert can be served as a snack or after meals, satisfying chocolate lovers seeking a richer twist with the cream cheese addition. It pairs well with coffee or milk. The recipe notes that bittersweet or semisweet chocolate can be used to adjust richness and sweetness, and extra chocolate chips can be added on top before baking for added texture and flavor.
Ingredients
Cream Cheese Filling:
- 8 ounces cream cheese softened to room temperature
- ⅔ cup sour cream
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
Brownie Batter:
- 1 ½ cups semisweet chocolate or bittersweet, finely chopped
- 1 cup butter salted
- 2 cups granulated sugar
- 4 egg large
- 2 teaspoons vanilla extract
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
Instructions
- Preheat the oven to 325 degrees F. Line a 9X13-inch baking pan with aluminum foil, lightly grease the foil with cooking spray, and set aside.
- In a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), whip the softened cream cheese until smooth. Add the sour cream, sugar, and flour. Mix on medium speed until well-combined, scraping down the sides of the bowl as needed. Set aside.
- For the brownie batter, combine the chocolate and butter in a large microwave-safe bowl. Microwave for 1-minute intervals at 50% power, stirring in between, until the chocolate and butter are melted and the mixture is smooth (don't overheat).
- Stir in the sugar, eggs and vanilla, and whisk until well-combined.
- Add the flour, baking powder, and salt. Mix until combined, just until no dry streaks remain.
- Spread 1/2 of the batter evenly into the prepared pan; it will be a thin layer.
- Dollop the cream cheese batter in large spoonfuls over the brownie batter. Spread into a somewhat even layer (doesn't have to be perfect).
- Microwave the reserved batter for 10-15 seconds. Give it a good stir and drizzle or dollop it over the cream cheese layer.
- If desired, use a knife to swirl the brownie batter through the cream cheese filling, leaving a thin border around the edges (I don't always swirl; sometimes I just leave it in dollops, but swirling will give a more even cheesecake to brownie texture).
- Bake the brownies for 35-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool completely in the pan and then refrigerate until chilled, 2-3 hours, for easier cutting. Gently lift the brownies out of the pan with the foil overhang, cut into squares and serve (or refrigerate cut brownies until ready to serve).
Notes
- Use high-quality semisweet or bittersweet chocolate for best brownie flavor and texture.
- Soften cream cheese fully before mixing to avoid lumps in the cheesecake filling.
- Optionally, sprinkle extra chocolate chips over the swirled batter before baking for added chocolate bursts.
- Mix brownie batter just until combined to keep brownies tender and fudgy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Bars (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 286kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 205mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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