Cheesecake Brownies Recipe

Imagine sinking your fork into a fudgy, chocolate-rich brownie, only to discover a velvety layer of tangy, creamy cheesecake rippling through each bite. That’s the magic of Cheesecake Brownies—an irresistibly decadent treat that combines the best of both worlds into one glorious dessert. Every square is a celebration of smooth, rich chocolate meeting lusciously sweet cheesecake, making these bars perfect for special occasions, casual get-togethers, or any time you need a little extra joy.

Ingredients You’ll Need

The beauty of these Cheesecake Brownies lies in how a few straightforward ingredients transform into something so show-stopping. Each component has a unique job: from deep cocoa flavor to creamy tang, to the perfect fudgy crumb. Here’s what you’ll need (and what makes them matter!):

• Semi-sweet or bittersweet chocolate chips: Melted down, they form the rich and gooey base that brings intense chocolate flavor.
• Unsalted butter: Adds moisture and silkiness, ensuring the brownies turn out tender, not dry.
• Granulated sugar: Sweetens both layers and helps achieve that perfect crackly top on the brownies.
• Vanilla extract: Elevates the chocolate and cheesecake with an aromatic depth.
• Eggs: At room temperature, they create structure and richness in every bite.
• Unsweetened cocoa powder: Deepens the chocolate intensity and adds a luxurious color.
• Cornstarch: The secret to a chewy, yet delicate crumb that holds together beautifully.
• Salt: Just a pinch sharpens all the flavors and keeps the sweetness balanced.
• Mini chocolate chips: Tiny bursts of melty chocolate are scattered throughout, for extra fudgy pockets.
• Cream cheese (softened): The heart of the cheesecake swirl—creamy and just tangy enough.
• Granulated sugar (for cheesecake layer): Balances out the tanginess for pure cheesecake bliss.
• Egg (for cheesecake layer): Helps the cheesecake set up soft and smooth, never grainy.
• Vanilla extract (for cheesecake layer): Melds seamlessly into the cream cheese and adds familiar warmth.

How to Make Cheesecake Brownies

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F. To make removing your Cheesecake Brownies a breeze, give a 9-inch square baking pan a light mist of cooking spray, then line it with parchment paper, leaving an overhang on two sides. This little step makes a world of difference when it’s time to dig in—no sticking, no mess.

Step 2: Melt Chocolate and Butter

In a large, microwave-safe bowl, combine the chocolate chips and unsalted butter cubes. Melt them together in 30-second bursts, stirring after each segment, until everything is silky and lump-free. This is the foundation of your brownies’ deep chocolate flavor, so don’t rush—the smoother, the better.

Step 3: Create the Brownie Batter

Add the granulated sugar and vanilla straight into your melted chocolate, stirring until everything dissolves into a glossy, luxurious mixture. Crack in the eggs one at a time, beating well after each addition to lock in that signature chewiness.

Step 4: Mix Dry Ingredients and Combine

In a separate smaller bowl, whisk together your cocoa powder, cornstarch, and salt. Pour the dry mixture into your wet ingredients and stir vigorously. You’ll notice the batter thicken up and start pulling away from the sides of the bowl—this means you’re on the right track for fudgy, tender brownies.

Step 5: Add Mini Chocolate Chips and Layer

Fold in your mini chocolate chips, scattering happiness throughout the batter. Pour two-thirds of the brownie batter into your prepared pan, spreading it gently into an even layer. Set aside the remaining third for swirling on top.

Step 6: Make the Cheesecake Layer

With a mixer, beat the softened cream cheese until it’s light and fluffy. Add the sugar and whip again before mixing in the egg and vanilla extract. The creaminess should be absolutely smooth—no lumps!

Step 7: Assemble and Bake

Spoon or dollop the cheesecake mixture over the brownie layer, using an offset spatula to coax it into a smooth, thin layer. Drizzle or drop the rest of the brownie batter on top, then use a knife to gently swirl the two batters for those classic Cheesecake Brownies ripples. Bake for 30–35 minutes—when a toothpick inserted at the center comes out with a few fudgy crumbs (and not wet batter) they’re ready. Let them cool completely in the pan for clean, gorgeous slices.

How to Serve Cheesecake Brownies

Garnishes

Cheesecake Brownies are so pretty on their own, but a final flourish never hurts! Dust them with a whisper of powdered sugar, drizzle them with extra melted chocolate, or add a few fresh raspberries for a delightful burst of color and flavor.

Side Dishes

Pair your Cheesecake Brownies with a cold glass of milk, a hot espresso, or even a scoop of vanilla ice cream on the side. The contrast of creamy, cold ice cream with rich brownies is simply divine and turns this dessert into a show-stopping treat.

Creative Ways to Present

If you’re entertaining, cut the Cheesecake Brownies into bite-sized cubes and build an elegant dessert platter. Try stacking slices concertina-style, or serve with popsicle sticks for a playful, no-forks-needed twist. For special occasions, layer them in a trifle with whipped cream and berries for something truly impressive.

Make Ahead and Storage

Storing Leftovers

Once your Cheesecake Brownies have cooled, transfer them to an airtight container and pop them in the fridge. They’ll keep beautifully for up to 5 days (if they last that long!) and are the perfect grab-and-go treat for midweek sweet cravings.

Freezing

Want to make a batch ahead? These brownies freeze wonderfully. Wrap individual slices tightly in plastic wrap, then place them in a freezer bag or airtight container. They’ll stay luscious and tasty for up to 2 months. Just thaw in the fridge before enjoying.

Reheating

If you love your brownies a little warm, microwave individual pieces for about 15–20 seconds. This softens the cheesecake layer and gets the chocolate just slightly melty—absolute heaven paired with a scoop of ice cream or a dollop of whipped cream.

FAQs

Can I use a different size pan?

You can use an 8-inch pan for even thicker brownies or a rectangular pan, but keep in mind, baking times may vary. Always test for doneness with a toothpick and adjust as needed for your pan of choice.

What kind of chocolate chips are best?

Both semi-sweet and bittersweet chocolate chips work beautifully here, but if you love a sweeter dessert, opt for semi-sweet. Bittersweet provides a more intense cocoa experience that pairs perfectly with the tangy cheesecake layer.

Can I swirl the top batter more for dramatic patterns?

Absolutely! Get creative with your swirling technique—use a knife or a skewer and create as many swoops and ribbons as you like. Just be careful not to over-mix, so you keep those gorgeous contrasting layers.

Do I have to refrigerate Cheesecake Brownies?

Yes, because of the cream cheese content, these brownies should be stored in the refrigerator to keep them safe and fresh. They taste fantastic chilled or brought to room temperature before serving.

Can I add nuts or other mix-ins?

Sure! Walnuts, pecans, or even a handful of chocolate chunks add extra texture and flavor. Just fold them into the brownie batter before layering everything together.

Final Thoughts

There’s something just plain joyful about making (and sharing!) a batch of Cheesecake Brownies. They’re decadent, fun, and guaranteed to be a hit with anyone lucky enough to grab a piece. Go ahead—treat yourself and your loved ones to this classic combo done right. You’ll be glad you did!

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