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White and blue background with stack of cheesecake brownies.

Easy Cheesecake Brownies

Super fudgy and delicious, these brownies are 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 scrumptious brownie bar. 

The images in this post are for a half recipe.

  • Total Time: 40 minutes
  • Yield: 12 squares

Ingredients

Units

For the cheesecake batter:

  • 3/4 cup (175g) cream cheese, at room temperature
  • 2 tablespoons of sugar
  • 1/4 teaspoon of pure vanilla extract
  • 1 egg, at room temperature
  • 1 tablespoon flour

For the chocolate batter:

  • 1 cup (225g) unsalted butter
  • 9 oz (250g) semisweet chocolate
  • 2 tablespoons unsweetened cocoa powder
  • 6 eggs, at room temperature
  • 1 1/2 cups (300g) sugar
  • 1 teaspoon vanilla extract
  • 1 cup (140g) all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350ºF / 180ºC
  2. Line a 9x13-inch pan with parchment paper. If making half the recipe see Notes below.

For the cheesecake batter:

  1. Mix cheese, sugar, and vanilla in a medium bowl.
  2. Add egg and mix well.
  3. Add flour and integrate until smooth. Reserve.

For the chocolate batter:

  1. Melt chocolate and butter together, in the microwave for about 1 minute (20 seconds at a time and stirring well before mocrowaving it again), or in a double boiler over, but not touching, the water.
  2. Add sugar and mix well.
  3. Add the eggs and whisk, making sure it's all integrated well.
  4. Add the chocolate mixture, cocoa powder, and mix until smooth.
  5. Add flour and salt. Mix only until combined.
  6. Pour the chocolate mixture in the prepared pan.
  7. 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.
  8. Bake for about 25 minutes, until the top dries but the center is still jiggly. 
  9. 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. 
  10. Store leftovers covered in the refrigerator or freeze for up to a month. 

Notes

Half the recipe: use a square 8-inch pan and bake for about 20 minutes. Check at 15 minutes and see how it goes. It's done when it's still barely jiggling in the middle. For the cheesecake mixture use half an egg (lightly beat it and add half; use the other half for scrambled eggs or something similar). The rest of the ingredients are easy to cut in half. 

Ingredients: read the recipe first and have all ingredients measured and at the temperature stated. These details are important to get the best possible results. 

Chocolate: I use semi sweet. My favorites are Ghirardelli Chocolate Intense 72% bars, Ghirardelli Organic Chocolate 60% and Green & Black's Dark Chocolate 70%.

Pans: measure your pan before using to make sure it's the right size. 

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. 

  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American

Keywords: cheesecake brownies