Description
These decadent Cheesecake Brownies combine rich, fudgy chocolate brownie layers with a creamy, tangy cheesecake swirl. Perfectly balanced and easy to prepare, these treats provide a delightful blend of textures and flavors that are sure to impress at any occasion.
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 and prepare pan: Preheat the oven to 350°F. Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal. Set aside.
- Melt chocolate and butter: In a large bowl, combine the 12 ounces of chocolate chips and the 6 tablespoons of unsalted butter. Microwave in 30-second increments on high, stirring between each interval until completely melted and smooth.
- Add sugar and vanilla: Stir in ¾ cup granulated sugar and 1 teaspoon vanilla extract until fully combined with the melted chocolate mixture.
- Incorporate eggs: Add the eggs one at a time, stirring thoroughly after each to ensure smooth incorporation.
- Mix dry ingredients: In a small bowl, whisk together ¼ cup unsweetened cocoa powder, ⅓ cup cornstarch, and ½ teaspoon salt until evenly combined.
- Combine dry and wet mixtures: Add the dry mixture to the wet ingredients and stir vigorously for one to two minutes until the batter is smooth and starts pulling away from the sides of the bowl.
- Add mini chocolate chips: Fold in 1 cup of mini semi-sweet chocolate chips evenly through the batter.
- Fill the pan with batter: Pour two-thirds of the brownie batter into the prepared pan and smooth the surface with a spatula. Set aside the remaining batter.
- Prepare cheesecake layer: Using a stand or hand mixer, beat 8 ounces of softened cream cheese until light and fluffy.
- Add sugar to cheesecake: Beat in ½ cup granulated sugar until combined thoroughly.
- Incorporate egg and vanilla: Beat in 1 egg and ½ teaspoon vanilla extract until the cheesecake mixture is smooth.
- Layer cheesecake over brownies: Spoon the cheesecake filling over the brownie layer in the pan, and carefully spread it into a thin, even layer using an offset spatula.
- Top with remaining brownie batter: Drizzle or spoon the reserved one-third of brownie batter over the cheesecake layer.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until an inserted toothpick comes out with a few moist crumbs. Start checking closely at 30 minutes to avoid overbaking.
- Cool and serve: Allow the brownies to cool completely in the pan. Use the parchment paper overhang to lift the brownies out for easy slicing into squares.
- Storage: Store brownies in an airtight container in the refrigerator to keep them fresh.
Notes
- If using a boxed brownie mix, prepare the batter according to the package instructions and then follow the recipe starting from layering the cheesecake topping. Bake as directed in the recipe.
- Ensure eggs and cream cheese are at room temperature for smoother mixing and better texture.
- Parchment paper lining helps with easy removal and cleaner slicing.
- Check the brownies early to prevent overbaking, as ovens may vary.
Keywords: Cheesecake brownies, chocolate brownies, cream cheese dessert, fudgy brownies, layered brownies