Cheesecake Brownies

Cheesecake brownie are homemade fudgy brownies with a rich cheesecake swirl throughout.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 365kcal

Author Kate @ I Heart Eating

Equipment

9x13 pan

Ingredients

Brownies

⅔ cup butter
1 cup granulated sugar
½ cup brown sugar packed
¼ cup water
2 ½ cups bittersweet chocolate chips divided
4 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour properly measured
½ teaspoon salt
½ teaspoon baking soda

Cheesecake topping

16 ounces cream cheese at room temperature
⅔ cup granulated sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
2 large eggs
1 tablespoon mini semisweet chocolate chips

US Customary - Metric

Instructions

To make the brownies, preheat oven to 325F. Grease or parchment-line a 9×13-inch metal pan. Set aside.
In a large saucepan, combine butter, sugars, and water.
⅔ cup butter, 1 cup granulated sugar, ½ cup brown sugar packed, ¼ cup water
Bring to a boil, stirring regularly.
Remove pan from heat.
Whisk in 1 ¾ cups chocolate chips until melted and well-combined.
2 ½ cups bittersweet chocolate chips
Add eggs and vanilla. Whisk until well-combined.
4 large eggs, 1 teaspoon vanilla extract
Add flour, salt, and baking soda. Whisk in just until combined. Don’t overmix.
1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda
Stir in the remaining 3/4 cup chocolate chips. Set aside.
To make the cheesecake portion, beat the cream cheese and granulated sugar in a medium mixing bowl on medium speed until combined.
16 ounces cream cheese, ⅔ cup granulated sugar
Add the vanilla, salt, and eggs. Mix in until well-combined, scraping the bowl as needed.
1 teaspoon vanilla extract, ⅛ teaspoon salt, 2 large eggs
Reserve 1 cup brownie batter.
Pour the remaining batter into the prepared pan, smoothing as needed.
Spoon dollops of cheesecake batter over the brownie batter in the pan.
Drop dollops of the reserved brownie batter over the cheesecake batter. It doesn't need to cover the cheesecake batter.
Sprinkle the mini chocolate chips over the top.
1 tablespoon mini semisweet chocolate chips
Using a thin knife, lightly swirl the cheesecake and brownie batters. There are tips and photos above the recipe.
Bake for about 35-45 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
Let the brownies cool to room temperature before cutting and serving.

Notes

Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
Brown sugar: I use light brown sugar in this recipe.
Chocolate chips: Bittersweet chocolate chips are 60% cacao. A good substitute would be dark chocolate chips. If you prefer, you can use semisweet chocolate chips. However, the brownies will be sweeter.
All-purpose flour: It’s important to use a light hand when measuring flour for brownies. To get the proper amount of flour, weigh the flour (click on "metric" just above the ingredients for the weights) or sift or stir the flour. Lightly spoon into the measuring cup and level.
Nutrition values are estimates.

Nutrition