Cheesecake Brownies
Yield: 18-24 brownies, depending on size of each brownie.
Cook Time: About 30 minutes
Tips: If using a convection oven, reduce heat up to 25°. When slicing brownies, wipe knife clean between slices with a damp paper towel or cloth. Store in air-tight container in refrigerator with a sheet of wax paper in between each stack to prevent sticking.
Cheesecake Brownies (also sometimes called Cream Cheese Brownies) begin with a layer of moist and chewy chocolate brownies filled with semi-sweet chocolate chips. A delicious easy-to-make cheesecake topping is then
poured over the top, and the two layers are baked together to create the perfect balance of chocolaty sweetness and the cheesy creaminess of cheesecake. While chocolate chip brownies can be very rich and sweet (and divine), the addition of the cheesecake layer seems to tone the sweetness of the brownies down a tad, and adds a flavor that beautifully compliments this already moist and wonderful chocolate chip brownie recipe.
You can easily add a swirl design to this cheese cake brownie recipe, simply by running a knife through the top of brownie and cheesecake mixture and moving it around in a curved fashion. Do not be too concerned about the appearance, though, because these Cheesecake Brownies will taste incredible no matter how they look on top!
You can easily add a swirl design to this cheese cake brownie recipe, simply by running a knife through the top of brownie and cheesecake mixture and moving it around in a curved fashion. Do not be too concerned about the appearance, though, because these Cheesecake Brownies will taste incredible no matter how they look on top!
Recipe▼
Ingredients
- Brownies
- 2 squares (1 oz. each) unsweetened chocolate
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 3/4 cup all-purpose or whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- Cheesecake Topping
- 1 8-oz. package cream cheese, brought to room temperature
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
Directions
Brownies
Preheat oven to 350° F. In a small mixing bowl, whisk together flour, baking powder and salt. Set aside.
Heat chocolate squares and butter in a 2-quart saucepan over low heat, stirring constantly until melted. Remove from heat, then stir in sugar, eggs and vanilla. Add flour mixture and stir until thoroughly combined. Pour into a 9 x 13-inch buttered (or sprayed with nonstick spray) baking pan. Pour chocolate chips evenly over entire top, then gently press down into brownie mixture with a fork. Prepare cheesecake topping.
Cheesecake Topping
In an electric mixer bowl, beat cream cheese until smooth and creamy. Add sugar and mix until blended. Add egg and vanilla and mix just until thoroughly blended, scraping sides and bottom of bowl to be sure all ingredients are incorporated. Pour over brownie mixture in clumps as evenly spread as possible. Insert a knife through brownie and cheesecake mixtures and make swirl designs over entire top.
Bake for 30-35 minutes or until a toothpick inserted into center comes out clean. May be served warm, room temperature or chilled. Slice brownies into any size you prefer (photo shows brownies cut into 2 1/2-inch-squares), wiping knife clean after each slice with a damp paper towel or cloth (this will keep help preserve the appearance of the top of the brownies). Store in air-tight container in refrigerator. If stacking, place a piece of wax paper in between each stack to prevent brownies from sticking to each other.
