Description
These Cheesecake Brownies combine two classic desserts into one irresistible treat. Extra fudgy brownies are layered with a creamy, tangy cheesecake topping, creating a rich and decadent dessert perfect for any occasion. With a moist and chocolatey base and a smooth cheesecake layer, these brownies are sure to impress and satisfy chocolate lovers everywhere.
Ingredients
Brownies
- 12 ounces semi-sweet or bittersweet chocolate chips
- 6 tablespoons unsalted butter, cut into small cubes
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
- ¼ cup unsweetened cocoa powder
- ⅓ cup cornstarch
- ½ teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Cheesecake Layer
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal. Set aside.
- Melt chocolate and butter: In a large bowl, combine 12 ounces semi-sweet chocolate chips and 6 tablespoons butter. Microwave in 30-second increments on high, stirring in between until completely melted and smooth.
- Add sugar and vanilla: Stir in ¾ cup granulated sugar and 1 teaspoon vanilla extract until fully combined.
- Add eggs: Add eggs one at a time, stirring well after each addition until the mixture is smooth.
- Mix dry ingredients: In a separate small bowl, whisk together ¼ cup unsweetened cocoa powder, ⅓ cup cornstarch, and ½ teaspoon salt.
- Combine wet and dry: Add the dry mixture to the wet mixture and stir vigorously until smooth and the batter pulls away slightly from the sides of the bowl, about 1-2 minutes.
- Add mini chocolate chips: Stir in 1 cup mini semi-sweet chocolate chips evenly into the batter.
- Layer brownie batter: Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula.
- Prepare cheesecake layer: Using a stand mixer or handheld mixer, beat 8 ounces softened cream cheese until light and fluffy. Add ½ cup granulated sugar and beat until combined. Then beat in 1 egg and ½ teaspoon vanilla extract until smooth.
- Spread cheesecake layer: Spoon the cheesecake filling evenly over the brownie batter and use an offset spatula to spread into a thin, even layer.
- Add remaining brownie batter: Drizzle or spoon the remaining brownie batter over the cheesecake layer.
- Bake: Bake for 30 to 35 minutes at 350°F, until an inserted toothpick comes out with a few moist crumbs. Begin checking at 30 minutes to avoid overbaking.
- Cool and serve: Let the brownies cool completely in the pan. Use the parchment overhang to lift the brownies out, then cut into 16 squares.
- Store: Store leftover brownies in an airtight container in the refrigerator.
Notes
- If using a boxed brownie mix, prepare the brownie batter according to the package instructions and proceed with the cheesecake layer and baking steps as described.
- Ensure eggs and cream cheese are at room temperature for smooth batter and filling.
- Use an offset spatula for even layering of the cheesecake to create distinct layers.
- Watch the baking time closely after 30 minutes to avoid drying out the brownies.
- Store brownies refrigerated to maintain the cheesecake layer’s texture and freshness.
