Introduction
Ever wondered what happens when you combine the fudgy decadence of brownies with the creamy tang of cheesecake? You get Cheesecake Brownies, a dessert that’s the best of both worlds! These rich, chocolatey brownies are swirled with a luscious cream cheese layer, creating a treat that’s as indulgent as it is irresistible. Curious about how to whip up these crowd-pleasing brownies that are perfect for parties, potlucks, or a cozy night in? Let’s dive into this straightforward recipe that’ll have everyone asking for more!
Overview: Why Cheesecake Brownies Are Special
Cheesecake Brownies are a heavenly hybrid of two classic desserts: dense, chocolatey brownies and smooth, tangy cheesecake. The contrast of fudgy brownie with creamy cheesecake makes every bite a delight, while mini chocolate chips add extra texture. They’re easy to make, bake in one pan, and deliver a stunning marbled look that’s sure to impress. Perfect for any occasion, these brownies are a guaranteed hit.
- Time Requirement:
- Prep: 20 minutes
- Baking: 30–35 minutes
- Cooling: 1 hour
- Total: About 1 hour 55 minutes
- Difficulty Level: Easy. The recipe uses simple ingredients and basic mixing techniques, ideal for beginners.
- Why It’s Special: These brownies serve 16, feature a gluten-free-friendly cornstarch base, and combine rich chocolate with creamy cheesecake for a decadent treat. They’re also make-ahead friendly and perfect for sharing.
Essential Ingredients
These brownies come together with a short list of ingredients that create a perfect balance of flavors and textures. Here’s what you need and why each matters:
For the Brownie Layer
- Semi-Sweet or Bittersweet Chocolate Chips (12 oz): Provide the deep chocolate flavor and fudgy texture.
- Unsalted Butter (6 tbsp, cut into small cubes): Adds richness and helps melt the chocolate smoothly.
- Granulated Sugar (¾ cup): Sweetens and contributes to the fudgy texture.
- Vanilla Extract (1 tsp): Enhances the chocolate flavor.
- Eggs (3, room temperature): Bind the ingredients and add moisture.
- Unsweetened Cocoa Powder (¼ cup): Intensifies the chocolate flavor.
- Cornstarch (⅓ cup): Creates a tender, chewy texture and makes the brownies naturally gluten-free.
- Salt (½ tsp): Balances sweetness and enhances flavors.
- Mini Semi-Sweet Chocolate Chips (1 cup): Add extra chocolatey bursts and texture.
For the Cheesecake Layer
- Cream Cheese (8 oz, softened): Forms the creamy, tangy layer.
- Granulated Sugar (½ cup): Sweetens the cheesecake without overpowering.
- Egg (1, room temperature): Helps the cheesecake set smoothly.
- Vanilla Extract (½ tsp): Adds a warm, sweet note.
Substitutions and Variations
- Chocolate Chips: Use milk chocolate for a sweeter brownie or dark chocolate for a richer flavor.
- Butter: Swap for coconut oil or vegan butter for a dairy-free version (pair with dairy-free cream cheese and chocolate).
- Cornstarch: Replace with ⅓ cup all-purpose flour if gluten-free isn’t needed, though the texture may be slightly less chewy.
- Cream Cheese: Use reduced-fat cream cheese for a lighter option or dairy-free cream cheese.
- Add-Ins: Stir ½ cup chopped walnuts or pecans into the brownie batter for crunch.
- Gluten-Free: The recipe is naturally gluten-free with cornstarch; just ensure all ingredients (like chocolate chips) are certified gluten-free.
Step-by-Step Instructions
Follow these steps to create Cheesecake Brownies that are fudgy, creamy, and beautifully marbled:
- Preheat and Prepare:
- Preheat the oven to 350°F (175°C). Lightly spray a 9-inch square baking pan with cooking spray and line with parchment paper, leaving an overhang for easy removal. Set aside.
- Make the Brownie Batter:
- In a large microwave-safe bowl, combine 12 oz chocolate chips and 6 tbsp cubed butter. Microwave in 30-second increments on high, stirring between each, until melted and smooth (about 1–2 minutes).
- Stir in ¾ cup granulated sugar and 1 tsp vanilla extract until fully combined.
- Add 3 eggs one at a time, stirring well after each until incorporated.
- In a small bowl, whisk together ¼ cup cocoa powder, ⅓ cup cornstarch, and ½ tsp salt.
- Add the dry mixture to the wet mixture and stir vigorously until smooth and the batter begins to pull away from the sides of the bowl (1–2 minutes).
- Fold in 1 cup mini chocolate chips.
- Assemble the Brownie Layer:
- Pour two-thirds of the brownie batter into the prepared pan, spreading it evenly with a spatula. Set aside the remaining batter.
- Make the Cheesecake Layer:
- In a medium bowl, use a stand mixer or hand mixer to beat 8 oz softened cream cheese until light and fluffy (about 1 minute).
- Add ½ cup granulated sugar and beat until combined.
- Beat in 1 egg and ½ tsp vanilla extract until smooth and creamy.
- Assemble and Swirl:
- Spoon the cheesecake filling over the brownie batter in the pan, spreading it carefully into a thin, even layer with an offset spatula.
- Drizzle or spoon the remaining brownie batter over the cheesecake layer. Use a knife or toothpick to swirl the batters lightly, creating a marbled effect.
- Bake:
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Check at 30 minutes to avoid overbaking.
- Cool completely in the pan on a wire rack (about 1 hour).
- Serve:
- Use the parchment overhang to lift the brownies out of the pan. Cut into 16 squares with a sharp knife.
Cooking Tips
- Room-Temperature Ingredients: Use room-temperature eggs and cream cheese for a smooth batter and filling, preventing lumps.
- Don’t Overbake: Check for doneness early to keep the brownies fudgy. A few moist crumbs on the toothpick are perfect.
- Gentle Swirling: Swirl lightly to maintain distinct layers without blending the cheesecake and brownie batters.
- Clean Slices: Chill the brownies for 30 minutes after cooling, then use a sharp knife dipped in hot water for neat cuts.
Assembly: Building the Perfect Cheesecake Brownies
These brownies are all about layering and swirling to create a stunning, flavorful treat. Here’s how to make them look and taste amazing:
- Brownie Base: Spread the batter evenly to ensure a uniform base for the cheesecake layer.
- Cheesecake Layer: Spread the filling gently to cover the brownie batter without mixing it in.
- Swirl Topping:
- Drizzle or spoon the reserved brownie batter in small dollops for a varied swirl pattern.
- Use a knife or toothpick to create swirls, dragging through the batter in different directions for a marbled look.
- Presentation Tips:
- Cut into even squares and serve on a platter to show off the marbled contrast.
- Dust with powdered sugar or drizzle with melted chocolate for extra flair.
- Pair with a glass of milk or coffee to complement the rich flavors.
Storage and Make-Ahead Tips
These brownies store well, making them perfect for preparing ahead or enjoying over a few days:
- Refrigerator: Store in an airtight container in the fridge for up to 5 days. The cheesecake layer stays creamy, and the brownies remain fudgy.
- Room Temperature: Store in an airtight container at room temperature for up to 2 days, but refrigeration is preferred due to the cheesecake layer.
- Freezer: Wrap individual brownies or the whole slab tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight.
- Make-Ahead: Bake the brownies up to 2 days in advance and store in the fridge. Cut just before serving for a fresh look.
- Serving Tip: Serve chilled for a firmer texture or at room temperature for a softer, fudgier bite.
Recipe Variations
Get creative with these fun twists to make the brownies your own:
- Peanut Butter Cheesecake Brownies: Add 2 tbsp peanut butter to the cheesecake layer for a nutty twist.
- Raspberry Swirl Brownies: Swirl ¼ cup raspberry jam into the cheesecake layer before adding the brownie batter drizzle.
- Mint Chocolate Brownies: Add ½ tsp peppermint extract to the brownie batter and use mint chocolate chips.
- Nutty Cheesecake Brownies: Fold ½ cup chopped pecans or walnuts into the brownie batter for extra crunch.
- Gluten-Free Confirmation: The recipe is naturally gluten-free with cornstarch; just verify all ingredients are gluten-free.
Conclusion
Cheesecake Brownies are the ultimate treat for chocolate and cheesecake lovers, combining fudgy brownies with a creamy, tangy layer in a beautiful marbled package. They’re easy to make, look impressive, and deliver a perfect balance of rich and creamy in every bite. Whether you’re baking for a party, holiday, or just a sweet craving, these brownies are sure to impress. So grab your mixing bowls, melt some chocolate, and get ready to enjoy a dessert that’s as delightful to make as it is to eat!
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Cheesecake Brownies
Description
Ever wondered what happens when you combine the fudgy decadence of brownies with the creamy tang of cheesecake? You get Cheesecake Brownies, a dessert that’s the best of both worlds! These rich, chocolatey brownies are swirled with a luscious cream cheese layer, creating a treat that’s as indulgent as it is irresistible.
Ingredients
For the Brownie Layer
-
Semi-Sweet or Bittersweet Chocolate Chips (12 oz): Provide the deep chocolate flavor and fudgy texture.
-
Unsalted Butter (6 tbsp, cut into small cubes): Adds richness and helps melt the chocolate smoothly.
-
Granulated Sugar (¾ cup): Sweetens and contributes to the fudgy texture.
-
Vanilla Extract (1 tsp): Enhances the chocolate flavor.
-
Eggs (3, room temperature): Bind the ingredients and add moisture.
-
Unsweetened Cocoa Powder (¼ cup): Intensifies the chocolate flavor.
-
Cornstarch (⅓ cup): Creates a tender, chewy texture and makes the brownies naturally gluten-free.
-
Salt (½ tsp): Balances sweetness and enhances flavors.
-
Mini Semi-Sweet Chocolate Chips (1 cup): Add extra chocolatey bursts and texture.
For the Cheesecake Layer
-
Cream Cheese (8 oz, softened): Forms the creamy, tangy layer.
-
Granulated Sugar (½ cup): Sweetens the cheesecake without overpowering.
-
Egg (1, room temperature): Helps the cheesecake set smoothly.
-
Vanilla Extract (½ tsp): Adds a warm, sweet note.
Substitutions and Variations
-
Chocolate Chips: Use milk chocolate for a sweeter brownie or dark chocolate for a richer flavor.
-
Butter: Swap for coconut oil or vegan butter for a dairy-free version (pair with dairy-free cream cheese and chocolate).
-
Cornstarch: Replace with ⅓ cup all-purpose flour if gluten-free isn’t needed, though the texture may be slightly less chewy.
-
Cream Cheese: Use reduced-fat cream cheese for a lighter option or dairy-free cream cheese.
-
Add-Ins: Stir ½ cup chopped walnuts or pecans into the brownie batter for crunch.
-
Gluten-Free: The recipe is naturally gluten-free with cornstarch; just ensure all ingredients (like chocolate chips) are certified gluten-free.
Instructions
-
Preheat and Prepare:
-
Preheat the oven to 350°F (175°C). Lightly spray a 9-inch square baking pan with cooking spray and line with parchment paper, leaving an overhang for easy removal. Set aside.
-
-
Make the Brownie Batter:
-
In a large microwave-safe bowl, combine 12 oz chocolate chips and 6 tbsp cubed butter. Microwave in 30-second increments on high, stirring between each, until melted and smooth (about 1–2 minutes).
-
Stir in ¾ cup granulated sugar and 1 tsp vanilla extract until fully combined.
-
Add 3 eggs one at a time, stirring well after each until incorporated.
-
In a small bowl, whisk together ¼ cup cocoa powder, ⅓ cup cornstarch, and ½ tsp salt.
-
Add the dry mixture to the wet mixture and stir vigorously until smooth and the batter begins to pull away from the sides of the bowl (1–2 minutes).
-
Fold in 1 cup mini chocolate chips.
-
-
Assemble the Brownie Layer:
-
Pour two-thirds of the brownie batter into the prepared pan, spreading it evenly with a spatula. Set aside the remaining batter.
-
-
Make the Cheesecake Layer:
-
In a medium bowl, use a stand mixer or hand mixer to beat 8 oz softened cream cheese until light and fluffy (about 1 minute).
-
Add ½ cup granulated sugar and beat until combined.
-
Beat in 1 egg and ½ tsp vanilla extract until smooth and creamy.
-
-
Assemble and Swirl:
-
Spoon the cheesecake filling over the brownie batter in the pan, spreading it carefully into a thin, even layer with an offset spatula.
-
Drizzle or spoon the remaining brownie batter over the cheesecake layer. Use a knife or toothpick to swirl the batters lightly, creating a marbled effect.
-
-
Bake:
-
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Check at 30 minutes to avoid overbaking.
-
Cool completely in the pan on a wire rack (about 1 hour).
-
-
Serve:
-
Use the parchment overhang to lift the brownies out of the pan. Cut into 16 squares with a sharp knife.
-
Cooking Tips
-
Room-Temperature Ingredients: Use room-temperature eggs and cream cheese for a smooth batter and filling, preventing lumps.
-
Don’t Overbake: Check for doneness early to keep the brownies fudgy. A few moist crumbs on the toothpick are perfect.
-
Gentle Swirling: Swirl lightly to maintain distinct layers without blending the cheesecake and brownie batters.
-
Clean Slices: Chill the brownies for 30 minutes after cooling, then use a sharp knife dipped in hot water for neat cuts.
FAQs
Q: Can I use a different pan size?
A: A 9-inch square pan is ideal for the perfect thickness. An 8-inch pan will yield thicker brownies; increase baking time by 3–5 minutes.
Q: Are these brownies healthy?
A: They’re a decadent treat, but you can lighten them with reduced-fat cream cheese or less sugar. Enjoy in moderation for a sweet indulgence!
Q: Why did my brownies turn out cakey?
A: Overmixing the batter or overbaking can make brownies cakey. Mix just until smooth and check for doneness early to keep them fudgy.
Q: Can I use all-purpose flour instead of cornstarch?
A: Yes, substitute ⅓ cup all-purpose flour, but the texture may be slightly less chewy, and the brownies won’t be gluten-free.
Q: How do I store leftovers?
A: Store in the fridge for up to 5 days or freeze for up to 2 months. See storage tips above for details.
Q: Can I make these brownies dairy-free?
A: Yes! Use dairy-free chocolate chips, vegan butter, and dairy-free cream cheese, and replace eggs with a vegan egg substitute like flax eggs.