Description
These decadent Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, tangy cheesecake layer swirled on top. Perfect for chocolate lovers looking to elevate their brownie game with a luscious, fruity twist. Easy to make and ideal for parties or dessert anytime.
Ingredients
Scale
Brownies:
- 12 ounces semi-sweet or bittersweet chocolate chips
- 6 tablespoons unsalted butter, cut into small cubes
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
- ¼ cup unsweetened cocoa powder
- ⅓ cup cornstarch
- ½ teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Cheesecake Layer:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it’s hot enough to bake the brownies evenly.
- Prepare Pan: Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal of brownies.
- Melt Chocolate and Butter: In a large bowl, combine the semi-sweet or bittersweet chocolate chips with cubed butter. Microwave in 30-second increments on high, stirring between each until completely melted and smooth.
- Add Sugar and Vanilla: Stir in the granulated sugar and vanilla extract until the mixture is fully combined and glossy.
- Incorporate Eggs: Add the eggs one at a time, stirring well after each addition to create a smooth batter.
- Mix Dry Ingredients: In a separate small bowl, whisk together the cocoa powder, cornstarch, and salt until evenly blended.
- Combine Wet and Dry: Gradually add the dry mixture to the wet chocolate batter, stirring vigorously until the batter is smooth and thickens, pulling away from the sides of the bowl slightly. This should take about one to two minutes.
- Add Mini Chocolate Chips: Fold in the mini semi-sweet chocolate chips evenly throughout the batter.
- Layer Brownie Batter: Pour about two-thirds of the brownie batter into the prepared baking pan, smoothing the surface with a spatula.
- Prepare Cheesecake Filling: Using a stand mixer or handheld mixer, beat the softened cream cheese until smooth and fluffy.
- Add Sugar to Cheesecake: Beat in the granulated sugar until well combined and creamy.
- Incorporate Egg and Vanilla: Mix in the egg and vanilla extract until the cheesecake batter is smooth with no lumps.
- Add Cheesecake Layer: Spoon the cheesecake filling over the brownie batter in the pan and gently spread it out into a thin, even layer using an offset spatula.
- Top with Remaining Brownie Batter: Drizzle or spoon the remaining brownie batter over the cheesecake layer in small dollops.
- Bake: Bake in the preheated oven for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Cool and Remove: Let the brownies cool completely in the pan. Use the parchment paper overhang to lift the brownies out easily, then cut into 16 squares.
- Store: Keep the cheesecake brownies in an airtight container in the refrigerator to maintain freshness.
Notes
- If using a boxed brownie mix, prepare the mix according to package instructions and proceed with layering the cheesecake mixture on top before baking as described.
- Ensure eggs and cream cheese are at room temperature for better texture and mixing.
- Watch baking closely after 30 minutes to prevent overbaking, as cheesecake layer may affect baking time slightly.
- Line the pan with parchment for easier removal and cleaner cuts.
- Store leftovers refrigerated and consume within 4-5 days for best flavor and texture.
Keywords: cheesecake brownies, chocolate brownies, cream cheese dessert, easy brownie recipe, chocolate cheesecake brownie