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Cheesecake Brownies Recipe

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★★★★★

4.9 from 53 reviews

Decadent cheesecake brownies feature a rich, fudgy brownie base made from melted unsweetened chocolate bars and butter, topped with a creamy, tangy cheesecake layer swirled with extra brownie batter and sprinkled with semi-sweet chocolate chips. This multi-layered dessert offers a perfect balance of deep cocoa flavor and velvety cheesecake in every bite, baked to perfection in an 8×8-inch pan for ideal thickness.

Ingredients

Scale

Brownie Layer

  • 4 ounces unsweetened chocolate bars (100% cacao)
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose flour

Cheesecake Topping

  • 8 ounces full-fat cream cheese, softened to 65ºF (19ºC)
  • 2/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Topping

  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Heat the Oven: Position the oven rack in the lower third and preheat to 350ºF (177ºC) to ensure even baking and a firm crust on the brownies.
  2. Prepare the Pan: Line an 8×8-inch baking pan with two sheets of foil placed perpendicular with overhang for easy removal. Lightly grease the foil to prevent sticking.
  3. Melt the Chocolate: Using a bain-marie (double boiler), gently melt the unsweetened chocolate bars with butter over barely simmering water, ensuring the bowl doesn’t touch the water to avoid burning. Stir until smooth.
  4. Make the Brownie Layer: Stir granulated sugar into the melted chocolate mixture. Beat in eggs one at a time followed by vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold dry ingredients into the chocolate mixture in three additions, careful not to overmix to maintain fudgy texture. Reserve 1/2 cup of this batter and mix it with 2 tablespoons water to thin for swirling later.
  5. Make the Cheesecake Topping: In a stand mixer, beat softened cream cheese with sugar until smooth and lump-free. Add the egg and vanilla extract, mixing until silky smooth. Spread the cheesecake topping evenly over the brownie batter in the pan.
  6. Add a Swirl Design: Drop the reserved thin brownie batter in nine dollops across the cheesecake layer. Using a knife, gently drag through the layers in figure-eight or swirl patterns to combine slightly. Sprinkle semi-sweet chocolate chips evenly on top.
  7. Bake: Bake for 20 minutes at 350ºF, then loosely cover with foil to prevent overbrowning. Continue baking until a toothpick inserted in the center comes out with a few moist crumbs, approximately 10-15 minutes more. Avoid overbaking to keep the brownies fudgy.
  8. Cool: Remove from oven and cool completely (about 2 hours) to allow layers to set. Use foil overhang to lift brownies from the pan.
  9. To Serve: For clean slices, dip a knife in hot water, wipe it dry, and cut. Repeat for each slice. Serve alone or paired with warm beverages like pumpkin spice latte or Irish coffee.

Notes

  • Use brown sugar instead of granulated sugar for a richer molasses flavor.
  • Add berry jam (strawberry or raspberry) or caramel sauce to the cheesecake layer for extra flavor variations.
  • Swirl in creamy nut butters or Nutella for a nutty twist.
  • Top with nuts such as walnuts, pecans, or almonds for added texture and flavor.
  • Underbaking will yield gooey brownies; bake until toothpick has moist crumbs but is not wet.
  • If using parchment paper instead of foil, lightly grease it for easy removal.
  • Softened cream cheese at about 65ºF (19ºC) ensures smooth cheesecake topping without lumps.
  • Allow the brownies to cool completely before slicing to maintain clean layers and easy cutting.

Keywords: cheesecake brownies, layered brownies, fudgy brownies, chocolate cheesecake bars, dessert brownies, homemade brownies

Find it online: https://dinewithlily.com/cheesecake-brownies-recipe/