Description
These Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy cheesecake layer swirled throughout, creating a decadent dessert that is both gooey and creamy. Perfect for chocolate lovers looking to elevate their brownies with a cheesecake twist.
Ingredients
Scale
Brownie Batter
- 12 ounces semi-sweet chocolate chips (divided: 11 ounces for melting, 1 cup for folding in)
- 6 tablespoons butter, cubed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/3 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Cheesecake Layer
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with non-stick cooking spray and line it with parchment paper, leaving an overhang for easy removal. Set pan aside.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine 12 ounces of semi-sweet chocolate chips (reserving 1 cup for later) and cubed butter. Melt in the microwave in 30-second intervals on high, stirring after each until smooth and fully melted.
- Mix Brownie Wet Ingredients: In a large bowl, stir together the melted chocolate and butter mixture, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract until well combined.
- Add Eggs: Add the eggs one at a time to the chocolate mixture, stirring well after each addition until fully incorporated.
- Combine Dry Ingredients: In a small bowl, whisk together cocoa powder, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, stirring vigorously for 1 to 2 minutes until the batter is smooth and uniform.
- Fold in Chocolate Chips: Gently fold in the reserved 1 cup of semi-sweet chocolate chips into the brownie batter.
- Layer Brownie Batter: Pour two-thirds of the brownie batter into the prepared pan and use a spatula to smooth it out evenly. Set aside.
- Prepare Cheesecake Mixture: In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Add 1/2 cup sugar and beat until combined.
- Add Eggs and Vanilla to Cheesecake: Beat in the egg and 1/2 teaspoon vanilla extract until the mixture is smooth and creamy.
- Add Cheesecake Layer: Spoon the cheesecake mixture over the brownie batter in the pan, spreading it out carefully to form a thin, even layer.
- Add Remaining Brownie Batter: Spoon the remaining brownie batter over the cheesecake layer, gently smoothing the top.
- Bake: Bake the layered brownies in the preheated oven for 30 to 35 minutes, or until a toothpick inserted near the center comes out mostly clean with a few melted chocolate spots but no raw batter.
- Cool and Serve: Allow the brownies to cool completely in the pan. Use the parchment paper overhang to lift the brownies out of the pan and cut into 9 or more squares. Serve at room temperature.
Notes
- Ensure cream cheese is softened to room temperature for easier mixing and a smoother cheesecake layer.
- Do not overbake; brownies should be fudgy in the center with a set cheesecake layer.
- Use parchment paper overhang for easy removal of brownies from pan without breaking.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a stronger cheesecake swirled effect, use a knife to swirl the cheesecake layer into the brownie batter before baking.
