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.

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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.