Cheesecake Brownies
Irresistible cheesecake brownies are the fudgiest homemade brownies swirled with a layer of creamy cheesecake batter. Bite into two indulgent desserts in one!
- Prep time
- 30 min
- Cook time
- 38 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 4 oz dark chocolate, melted
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (190g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tbsp (15ml) pure vanilla extract
- 1/2 cup (70g) all-purpose flour
- 1/2 cup (55g) Rodelle cocoa powder, sifted (see notes)
- 3/4 tsp salt
- 1/2 tsp baking powder
- 3/4 cup (135g) semi-sweet chocolate chips
- 8 oz (226g) full-fat cream cheese, softened to room temperature
- 1/2 cup (96g) granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
Instructions
- 1
Preheat the oven to 350°F. Generously grease an 8-inch baking pan and line with parchment paper.
- 2
Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir every 30 seconds until completely melted and smooth. Set aside to cool.
- 3
Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.
- 4
Next add the eggs and egg yolk and beat for 60-90 seconds at a higher speed until the batter is fluffy (texture resembling a cake batter). Then add the vanilla extract and melted chocolate and beat until combined.
- 5
Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips with a spatula. Set aside.
- 6
In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.
- 7
Next beat in the egg and vanilla extract until well combined and completely smooth. Set aside.
- 8
Spread the 2/3 of the brownie batter in the prepared pan. Then spoon 2/3 of the cheesecake batter over the brownies. Finally, spoon the remaining brownie batter and cheesecake batter and swirl with a knife.
- 9
Bake at 350°F for 35-40 minutes. Toothpick should still be somewhat gooey but not wet in the center. Remove from the oven and allow to cool prior to cutting. Store in an airtight container.