Cheesecake Brownies
Indulge in these rich and fudgy cheesecake brownies, featuring a decadent swirl of creamy cheesecake throughout. A perfect treat for any occasion!
Equipment
- 9-inch square baking pan
- Parchment Paper
- Large microwave-safe bowl
- Small Bowl
- Stand Mixer
- Hand Mixer
- Spatula
- Offset Spatula
- Knife
- Wire Rack
Ingredients
Brownie
- 12 ounces semi-sweet chocolate chips (or a mix of semi-sweet and bittersweet for deeper flavor)
- 6 tablespoons unsalted butter cut into small cubes
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- 1/4 cup unsweetened cocoa powder
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Creamy Cheesecake Layer
- 8 ounces cream cheese softened (full-fat for best results, but reduced-fat works too!)
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9-inch square baking pan and line it with parchment paper, leaving some overhang on the sides – this makes lifting them out super easy!
- In a large, microwave-safe bowl, combine the 12 ounces of chocolate chips and cubed butter. Heat in the microwave for 30-second bursts, stirring well after each, until completely smooth and melted.
- Stir the ¾ cup sugar and 1 teaspoon vanilla extract into the melted chocolate mixture until fully combined. Beat in the 3 eggs, one at a time, making sure each is well incorporated before adding the next.
- In a separate small bowl, whisk together the cocoa powder, cornstarch, and salt.
- Add the dry mixture to the wet chocolate mixture. Stir vigorously for 1 to 2 minutes until the batter is smooth, thick, and starts to pull away from the sides of the bowl. Then, gently fold in the 1 cup of mini chocolate chips.
- Pour about two-thirds of this amazing brownie batter into your prepared pan and spread it evenly with a spatula. Set the remaining batter aside for later.
- In a stand mixer (or with a hand mixer), beat the softened cream cheese until it's light and fluffy. Add the ½ cup sugar and beat until just combined. Finally, beat in the remaining 1 egg and ½ teaspoon vanilla extract until the mixture is smooth.
- Carefully spoon the creamy cheesecake filling over the brownie batter in the pan. Gently spread it out into a thin, even layer with an offset spatula.
- Drizzle or spoon the reserved brownie batter over the cheesecake layer. For a pretty marbled effect, you can gently swirl it with a knife.
- Bake for 30 to 35 minutes. You'll know it's ready when a toothpick inserted into the center comes out with just a few moist crumbs. Keep an eye on them after 30 minutes – ovens can vary!
- Let the brownies cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift them out. Cut into squares and store any leftovers in an airtight container in the refrigerator. Enjoy!
Notes
These fudgy and creamy cheesecake brownies are a perfect dessert for any occasion! Enjoy them cooled and cut into squares.
Nutrition per serving (1 square): Calories: 377 kcal, Total Carbs: 39g, Net Carbs: 37g, Fats: 22g, Protein: 5g.
