These cheesecake brownies are pure bliss. Picture the fudgiest chocolate brownie you’ve ever had, topped with a layer of rich cheesecake and finished with a swirl of brownie and cheesecake. Simply irresistible!
why you'll love them!
- two desserts in one
- Super decadent and great for parties!
- Easy to make and only uses two bowl
Cheesecake Brownies Ingredients
- Unsalted butter: for moist and delicious brownies
- Light brown sugar & granulated sugar: the mix of sugars make for the best texture and flavor of the brownies. The cheesecake layer only uses the granulated sugar.
- Eggs: This helps the brownies rise.
- Vanilla extract: helps with added flavor.
- All-purpose flour: you only need a little bit of flour. If you use too much flour, it makes the brownie cakey.
- Unsweetened cocoa powder: use good quality cocoa powder
- Chocolate chips: I used semi sweet chocolate, but if you want a richer chocolate flavor, you can use dark chocolate.
Tips for the Best Cheesecake Brownies
Don't overmix the brownies: After using a hand mixer for the wet ingredients, I turn to a rubber spatula when mixing dry ingredients. This ensures the batter doesn't get over-mixed.
Cheesecake Brownies FAQ
Are these brownies cake-y or chewy?
These cheesecake brownies are irresistibly fudgy and chewy, with a decadent richness and an intense chocolate flavor.Can I use boxed brownie mix to make cheesecake brownies?
Can I bake these brownies in a different sized pan?
If you want to bake these in a 9×13 pan, be sure to double the recipe.
Of course! Just ensure the brownie batter is the right amount for an 8x8 pan. Personally, I love using Ghirardelli boxed brownies—they're my go-to!
Storage
- To store: you can store them at room temperature for up to 24 hours. I would add them into the fridge if they are not eaten before then.
- To freeze: Store the cooled brownies in an airtight, freezer-safe container and freeze for up to 3 months. When ready to enjoy, let them thaw in the fridge and bring them to room temperature before serving.
Tools Needed
If you make these Cheesecake Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Cheesecake Brownies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3/4 cup all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi sweet chocolate chips
Cheesecake Topping
- 8 oz cream cheese
- 1/3 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 tbsp all purpose flour
- 1 tbsp cornstarch
Instructions
- Preheat your oven to 350°F. Grease or line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth
- Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- If using, fold in the chocolate chips for extra richness.Pour the brownie batter into the prepared pan and spread evenly.
- In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the egg and vanilla extract, mixing until fully combined.
- Pour the cheesecake mixture over the brownie batter in the pan. Use a knife or skewer to gently swirl the cheesecake mixture into the brownie batter, creating a marbled effect.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with only a few moist crumbs. Be careful not to overbake—the brownies should remain fudgy!
No Comments