Cheesecake Brownies

We can all agree that chocolate and cheesecake are a fantastic pair.

This recipe is the perfect combination of both. A sibling to the decadent raspberry cheesecake brownies, another recipe worth making as soon as possible.

It's an excellent recipe for cheesecake topped brownies to have frozen at all times because we never know when the craving will appear, right?

These have been a big hit among friends and coworkers for years!

They helped me break the ice at a new job years ago, and it's been one of the most asked-for recipes since. Taking cheesecake brownie bars to work can earn you some extra points. Just saying.

Why make this recipe

• Easy to make. A few bowls, a pan, a whisk, and you're pretty much ready to bake these.
• Make ahead. Most brownies keep well for days and can be frozen; this one is no exception. Funny to think they will last that long, though.
• Simple ingredients. Nothing out of the ordinary, so you might have everything at home right now to make this recipe.
• Crowd pleaser. These homemade brownies are almost guaranteed to be liked by everyone. Serve it as a dessert at potlucks, barbecues, and picnics.

Ingredient list

All your usual brownie ingredients, plus some cream cheese, that's all that goes into these.

• Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
• Cream cheese: good, old, full-fat Philadelphia cream cheese is still my first option. But if you used another brand and like it, go for it.
• Butter: use your usual brand, unsalted. No shortening or low-fat butter, please.
• Sugar: I use regular white and sometimes brown sugar, which is terrific for chocolate recipes.
• Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
• Other flavorings: coffee extract and a few drops of pure almond extract, together with the vanilla, make a fantastic flavor combination for chocolate.

How to make cheesecake brownies

Two parts to this recipe: a chocolate brownie layer and a cheesecake batter to make the swirl. Both are very easy and one-bowl.

The chocolate batter

Melt butter and chocolate in a large bowl, add the sugar, and mix (it helps decrease the temperature).

Add the eggs in two parts and whisk until well integrated. Don't beat.

Add the dry ingredients and whisk until well mixed but don't overdo it.

The final batter is smooth and shiny.

The cheesecake layer

Cheese mixture. It's only a matter of mixing all ingredients for this layer in a bowl. It's a thin batter. Pour it on top of the chocolate batter and then lightly swirl with a knife, bringing some of the chocolate to the top.

Pour cheesecake mixture on top of the chocolate batter without covering.

Lightly swirl with the tip of a knife.

Baking

If you bake them until what might seem to many as slightly underbaked, you have a sort of cheesecake brownie fudge, the type that has you going to the fridge for a sliver, and then another, and then a little more.

The never-ending sliver we know so well, and love, of course.

Vintage Kitchen tip:brownies should still jiggle in the middle when you take them out of the oven. That means they'll be fudgy when they cool down. Don't be tempted to wait until they are completely firm, which means they'll be on the dry side.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Pans: measure your pan before using them to ensure they are the correct size. You can make half the recipe (like I did today) in an 8-inch square pan.
• When are they done: brownies should jiggle slightly in the middle when you take them out. They will keep baking a little with the residual heat, so don't be tempted to bake them until completely firm as they will be, most of the time, overbaked and on the dry side.
• Make ahead: these keep well in the refrigerator for several days, always well wrapped, or in the freezer for a month or maybe more, also well wrapped. Thaw at room temperature, but don't let them get too soft.
• Flavorings: you can use a tablespoon of your favorite liquor (orange or coffee work very well) or a ground spice like cinnamon for a different flavor.