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Recipes > Chocolate Cheesecake Brownies

Chocolate Cheesecake Brownies

These moist, decadent cheesecake brownies are for chocolate and cheesecake lovers alike. Each bite fills your mouth with an intensely rich combination of sweetened cream cheese and deep-dark chocolate that, we're certain, won't disappoint — no matter which flavor you prefer.

Prep

20 mins

Bake

40 - 45 mins

Total

1 hr 5 mins

Yield

about 2 dozen 2"-square brownies.

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Ingredients

Chocolate Batter

  • Unsalted Butter, Room Temperature – 16 tablespoons (227g)
  • Granulated Sugar – 2 1/4 cups (447g)
  • Triple Cocoa Blend – 1 1/4 cups (106g)
  • Table Salt – 1 teaspoon
  • Baking Powder – 1 teaspoon
  • Espresso Powder – 1 teaspoon, optional
  • Pure Vanilla Extract – 1 tablespoon (14g)
  • Eggs – 4 large
  • Unbleached All-Purpose Flour – 1 cup (120g)
  • Bittersweet or Semisweet Chocolate Chips – 2 cups (340g)

Cream Cheese Batter

  • Cream Cheese, Room Temperature – Two 8-ounce packages (452g)
  • Granulated Sugar – 3/4 cup (149g)
  • Unbleached All-Purpose Flour – 1/2 cup (60g)
  • Pure Vanilla Extract – 2 teaspoons
  • Heavy Cream – 1/4 cup (57g)
  • Eggs – 2 large

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Instructions

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  1. Preheat the oven to 350°F. Line a 9″ x 13″ pan with a parchment paper sling then lightly grease the parchment and exposed sides of the pan.
  2. To make the brownie batter: In a large saucepan, melt the butter, then stir in the sugar, cooking until the mixture is smooth and shiny.
  3. Remove from the heat and stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Allow to cool slightly, around 5 minutes.
  4. Whisk in the eggs, then the flour, stirring until smooth.
  5. To make the cream cheese batter: Beat the cream cheese until no lumps remain. Mix in the sugar and flour, then the vanilla, cream, and eggs.
  6. Fold the chocolate chips into the brownie batter.
  7. To assemble the cheesecake brownies: Spoon half the brownie batter into the prepared pan, then top with the cream cheese batter.
  8. Dollop the remaining brownie batter onto the cream cheese, swirling the two together.
  9. Bake the cheesecake brownies for 40 to 45 minutes, until a tester inserted into the center comes out clean, and the edges are set.
  10. Remove the cheesecake brownies from the oven, and loosen the edges with a table knife. Cool completely (preferably overnight) before cutting.
  11. Storage information: Store leftover cheesecake brownies, well-wrapped, in the refrigerator for several days. Freeze for longer storage.

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