Cheesecake Brownie Recipe

These cheesecake brownies have a chocolate brownie base with chocolate chips topped with a cheesecake layer and brownie swirl. Every bite is drool-worthy and always gets rave reviews!!

Course Dessert

Cuisine American

Keyword brownies, cheesecake brownies

Prep Time 20

Cook Time 40

Chill Time 2

Total Time 3

Servings

Calories 482kcal

Author Wendie

Ingredients

2/3 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter room temperature
1 cup granulated white sugar
2 large eggs
1/4 cup whole milk
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

For the Cheesecake Filling

1/3 cup granulated sugar
8 ounce pkg of cream cheese room temperature
1/3 cup sour cream
1 large egg

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Lightly coat a 9 x 9 baking pan with non-stick spray, line with parchment paper, and then coat the parchment paper with non-stick spray as well. Set aside for now.
2. In a medium-sized mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder until completely combined.
3. Use a standing or hand mixer to beat together the butter and sugar until light and fluffy.
4. Add in the eggs, milk, and vanilla and beat them together at a low speed. It’s OK if the batter is a little lumpy.
5. While beating at medium speed, gradually beat in the flour mixture, just until combined. The batter will be thick. Scrape down the sides of the bowl with a rubber spatula.
6. Separate out ⅓ cup of batter and set aside.
7. Fold the chocolate chips into the brownie batter.
8. Spread the batter into the 9x9 prepared baking pan and even it out with a rubber spatula. Set aside for now.

Cheesecake filling

9. Prepare the cheesecake layer by beating together the sugar and cream cheese until light and creamy, about 2 minutes.
10. Mix in the sour cream and egg and beat on low until the batter is smooth.
11. Pour the cream cheese mixture on top of the brownie layer and even out the top with a rubber spatula.
12. Using 1/2 tablespoon scoops of the reserved batter, dollop the reserved brownie batter across the cheesecake layer. Use a toothpick or skewer to create swirls with the brownie batter.
13. Bake for 35-40 minutes or until the edge of the cheesecake layer is set but the center jiggles slightly.
14. Remove from the oven and set the pan on a wire rack for the brownies to cool for 30 minutes. Then move the brownies (in the pan) to the refrigerator to fully set for about two hours.

Video

Notes

This can also be made in an 8 x 8 baking pan. If you do, the center of the brownies will be a more “gooey”
brownie than if made in a 9 x 9 pan.

Line the bottom of a square baking pan with parchment paper or aluminum foil, this helps remove the brownies and easier to cut.

Measure your flour correctly- The best way to prevent too much flour is to spoon your flour into the measuring cup and level off the top with a knife.

Use a toothpick or a butter knife to swirl the reserved brownie batter together with the creamy cheesecake layer.

For nice clean cuts wipe the knife in between cuts.

Nutrition