CHEESECAKE BROWNIES

➥ Share Recipe

These Cheesecake Brownies are a rich and fudgy chocolate brownies topped with a layer of sweetened cream cheese. A delicious dessert for those days when you need a little chocolate in your life. Skip the box mix, and make these super easy homemade brownies instead! All you need are some basic baking ingredients and a few minutes to prep.

This recipe is perfect to enjoy anytime of the year! However, they would be an extra special bar to share at cookie exchange or holiday parties!

Jump to:

• Why You’ll Love Cheesecake Brownies
• Ingredients For Cheesecake Brownies
• Tips For This Recipe
• How To Make Cheesecake Brownies
• Useful Baking Tools For This Recipe
• Storing And Serving
• More Easy Dessert Recipes
• Recipe FAQs
• Did You Make This Recipe?
• Cheesecake Brownies

Why You’ll Love Cheesecake Brownies

• These cheesecake brownies are simply chocolatey.
• They’re easy and quick to whip.
• You’ll need fewer than 10 ingredients to make this easy recipe.

Ingredients For Cheesecake Brownies

Making the cheesecake brownies couldn’t be easier. If you do any baking at all, you likely have the majority of these ingredients already in your pantry. See recipe card below for a full list of ingredients and measurements.

• Cream Cheese – Us the kind that comes in a brick, not whipped cream cheese. Be sure to leave it out on the counter for at least 1 hour, before using in this recipe.
• Unsalted Butter – It does not need to be room temperature, because you’re just gonna melt it anyway.
• All-purpose flour – I recommend using unbleached flour to avoid unnecessary chemicals.
• Granulated Sugar
• Large Eggs – You need 3 for brownie batter plus another egg for the cream cheese filling. I use standard large eggs. These do need to be room temperature to allow for them to be evenly incorporated into the batter. If you forgot to leave your eggs out on the counter, place them in a bowl of warm (not hot or boiling) water for 10-15 minutes to take the chill out of them.
• Dark Chocolate – Dark chocolate gives the intense chocolate flavour and dark brown color. Use a high-quality chocolate bar, at least 60% cocoa or higher. Ghirardelli, Lindt and Guittard are all great options.
• Unsweetened Cocoa Powder – Use high quality cocoa powder.
• Vanilla Extract – Use the pure kind, not imitation. It just tastes way better. This is my favourite kind – click here.
• Salt – Enhances the flavours and contrasts the sweetness in the brownies.

Tips For This Recipe

• Make the parchment paper sling to help easily remove your brownies from the pan. Cut parchment paper so you have a 2-inch overhang on all sides of the pan to easily lift the brownies out of the pan in one piece.
• Make sure to sift your ingredients to avoid lumps where possible, cocoa powder can be quite lumpy.
• Measure your flour correctly. Adding too much flour to your cheesecake brownies will take way from that nice fudge-like texture. The best and easiest way to measure flour is by using scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• This brownie recipe calls for melted chocolate. You can use dark or milk chocolate, but I recommend using a chocolate bar, not chocolate chips.
• Use high quality cocoa powder for these cheesecake brownies. I love using Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baking goods making it perfect for cheesecake brownies.
• Don’t over-bake your brownies, Unlike cake layers brownies will not have springy centre and a skewer inserted into the centre will not come out clean.

How To Make Cheesecake Brownies

1. Preheat the oven to 350 degrees Fahrenheit and line a 8 x 8 pan with parchment paper, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
2. For The Cream Cheese Topping: Combine cream cheese and sugar in a medium-sized bowl. Use a hand-held mixer or stand mixer fitted with paddle whisk attachment to beat for 2-3 minutes on high speed until completely smooth and creamy. Add eggs one at a time, allowing each to incorporate before adding the next. Reduce speed to low and slowly add salt and vanilla extract and mix until evenly combined. Scrape the bowl down and mix once more. Set aside while you prepare the brownie mixture.
3. For The Brownies: Melt the chocolate and butter in a saucepan over medium low heat until pieces are melted. Remove from heat and allow to cool slightly. In a large mixing bowl use an electric mixer on medium speed to beat eggs until light yellow (for about 4-5 minutes). Add sugar and blend on low until combined, then pour in the melted chocolate with a thin stream and mix slowly. Whisk in the vanilla extract, cocoa powder, and mix until smooth. Add flour and salt and mix with rubber spatula until combined.
4. Assembly: Scrape the chocolate brownie batter into prepared pan, and smooth down the top with a spatula. Pour the cheesecake topping over the brownie layer. Use a knife or wooden skewer to swirl the brownie and cream cheese mixture together, being careful not to swirl too much, otherwise you’ll lose the beautiful swirl pattern. and run a butter knife or wooden skewer back and forth through the two batters until you have a marble effect. 
5. Bake the brownies at 350° Fahrenheit for 30-35 minutes, or until a toothpick inserted into the centre of the brownies comes out mostly clean with a few fudge crumbs. Using parchment paper overhang, lift brownies from the pan. Return brownies to the wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and Enjoy!

Useful Baking Tools For This Recipe

• Parchment paper
• 8 x 8 inch Non-Stick Baking Pan
• Rubber Spatula
• Electric hand mixer
• Measuring spoons
• Scale and measuring cups

Storing And Serving

• Store the cheesecake brownies in an airtight container for 2 days, otherwise refrigerate. If refrigerated, the edges will dry out therefore then I recommend not slicing them until you’re ready to eat them. Serve the brownies at room temperature or warm in the microwave for 10 seconds and serve with a scoop of ice cream.
• Baked brownies may be frozen. I like to cut them into squares and wrap individually in plastic wrap, then place in a freezer-safe bag. They’ll keep this way for up to 3 months. You can defrost one at a time in the microwave on 50% until warmed throughout.

More Easy Dessert Recipes

• Chocolate Crinkle Cookies
• Mini Oreo Cheesecakes
• Double Chocolate Banana Bread
• Cream Puffs 

Recipe FAQs

What’s the best way to cut these into squares?

The trick to clean cuts is to make sure the brownies have cooled completely and the knife is warm. Run the knife under hot water and then carefully wipe it dry with a clean towel, do this after each cut.

Can I make these in a 9×9 inch pan?

Yes, these can be made in a 9-inch square metal pan. They won’t be as thick and may take slightly less time to bake.

Should I use a metal or glass pan?

I prefer to make these brownies in my metal 8″x8″pan because it gives the brownies a little more of a crisp edge to them. You can get away with using a glass baking dish, just make sure the brownies are fully cooked before removing from the oven (glass may require a few extra minutes of baking time).

How to tell when these brownies are done?

Don’t over-bake the brownies! Your toothpick will still be gooey but bot too “wet” and glossy. You do not want your toothpick to be clean, this would be considered overdone, and my result in a drier texture.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment and/or give this recipe a rating!

If you do make this recipe, don’t forget to tag me on Instagram; be sure to tag me @thetastychapter. Follow me on Facebook, Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.