These Cheesecake Brownies combine two dessert favorites for a show-stopping treat! With fudgy, melt-in-your-mouth brownies topped with a creamy, velvety cheesecake layer, this dessert is perfect for any occasion. Extra indulgent and super easy to make, these brownies are sure to impress anyone who takes a bite!
Perfectly fudgy with rich chocolate flavor and a smooth cheesecake topping, these brownies are a must-try for any chocolate lover!
Ingredients:
For the Brownies:
- 12 oz semi-sweet or bittersweet chocolate chips
- 6 tbsp unsalted butter, cut into cubes
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs (room temperature)
- ¼ cup unsweetened cocoa powder
- ⅓ cup cornstarch
- ½ tsp salt
- 1 cup mini semi-sweet chocolate chips
For the Cheesecake Layer:
- 8 oz cream cheese (softened)
- ½ cup granulated sugar
- 1 large egg (room temperature)
- ½ tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square baking pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal. Set aside.
- Make the Brownie Batter:
- In a large bowl, combine chocolate chips and butter. Microwave in 30-second increments, stirring in between, until melted and smooth.
- Stir in sugar and vanilla extract until fully combined.
- Add the eggs one at a time, stirring after each addition.
- In a separate small bowl, whisk together cocoa powder, cornstarch, and salt. Gradually fold this dry mixture into the wet mixture, stirring until smooth and thickened.
- Stir in mini chocolate chips.
- Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula. Set aside.
- Make the Cheesecake Layer:
- Using a hand mixer or stand mixer, beat the softened cream cheese until light and fluffy.
- Add the sugar and beat until fully combined.
- Beat in the egg and vanilla extract until smooth.
- Assemble the Brownies:
- Spoon the cheesecake filling over the brownie batter in the pan and spread it into an even layer.
- Drizzle or spoon the remaining brownie batter over the cheesecake layer.
- Bake:
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Let the brownies cool completely in the pan. Once cool, use the parchment paper overhang to lift the brownies out of the pan and cut into squares.
- Serve and Store:
- Store in an airtight container in the refrigerator for up to 1 week. These brownies can also be enjoyed chilled, at room temperature, or slightly warmed up!
Nutrition (per serving – 1 brownie):
- Calories: 377 kcal
- Carbohydrates: 39g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 15g
- Cholesterol: 69mg
- Sodium: 159mg
- Potassium: 273mg
- Fiber: 2g
- Sugar: 28g
- Vitamin A: 390 IU
- Vitamin C: 0.1mg
- Calcium: 97mg
- Iron: 1.7mg
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