Fudgy and very delicious, these cheese brownies are chocolatey, not-too-sweet, easy to make, and can be frozen. A chocolate layer is topped with a simple cream cheese mixture and swirled to get a marbled effect and a scrumptious brownie bar.
The best of both worlds in one recipe
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.
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.
If you slightly underbake them, you get a sort of fudge-like consistency—the type that has you going to the fridge for a sliver, then another, and then a little more—the never-ending bite we know and love so well.
- 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.
- Cream cheese: regular full-fat cream cheese is needed for richness and consistency.
- Unsalted butter.
- White granulated sugar.
- Cocoa powder: always use unsweetened.
- Vanilla extract.
- Eggs: fresh, large
- Other flavorings: coffee extract and a few drops of pure almond extract, together with the vanilla, add a fantastic flavor when combined with chocolate.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
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.
- Melt butter and chocolate in a large bowl, add the sugar, and stir well. It helps decrease the temperature of the batter before adding the eggs.
- Add the eggs in two parts and whisk until well integrated. Don't beat.
Then stir in the dry ingredients and whisk until well mixed, but don't overdo it. The final batter is smooth and shiny.
- Cheesecake layer: mix all ingredients 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. Don't overdo it.
- Baking brownies: they should still jiggle in the middle when you take them out of the oven. That means they'll be fudgy when they cool down. If you wait until they are completely firm, or they'll be dry and cakey.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping 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.
Related recipes you might like:
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Easy Cheesecake Brownies
Ingredients
For the cheesecake batter:
- ¾ cup cream cheese, at room temperature
- 2 tablespoons of sugar
- ¼ teaspoon of pure vanilla extract
- 1 tablespoon flour
For the chocolate batter:
- 9 oz semisweet chocolate
- 1 cup unsalted butter
- 1 ½ cups sugar
- 6 eggs, at room temperature
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat oven to 350ºF (180ºC).
- Line a 9x13-inch pan with parchment paper. If making half the recipe, see Notes below.
For the cheesecake batter:
- Mix ¾ cup cream cheese, 2 tablespoon sugar and ¼ teaspoon vanilla in a medium bowl.
- Add 1 tablespoon flour and integrate until smooth. Reserve.
For the chocolate batter:
- Melt 9 oz chocolate and 1 cup butter in the microwave for about 1 minute (20 seconds at a time and stirring well before microwaving it again) or in a double boiler over, but not touching, the water.
- Add 1 and ½ cups sugar and mix well.
- Add 6 eggs, two at a time, and whisk, making sure it's all integrated well.
- Add the chocolate mixture, 2 tablespoons sifted cocoa powder, 1 teaspoon vanilla and mix until smooth.
- Stir in 1 cup flour and ¼ teaspoon salt. Mix only until combined.
- Pour the chocolate mixture in the prepared pan.
- Drizzle cheesecake batter unevenly over it. With the tip of a knife, swirl lightly, trying to bring some of the dark batter to the top. Stop before you have too many swirls and the cheesecake part is too mixed.
- Bake for about 25 minutes, until the top dries but the center is still jiggly.
- Remove, let cool on a wire rack, cover with plastic wrap and refrigerate until firm to cut. I like to eat them the next day.
- Store leftovers covered in the refrigerator or freeze for up to a month.
Notes
Adapted from Breakfast Lunch Tea at Rose Bakery, by Rose Carrarini
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