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.
Servings 12 squares
Ingredients
For the cheesecake batter:
- ¾ cup regular cream cheese at room temperature
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon flour
For the chocolate batter:
- 9 ounces 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:
- In a medium bowl, whisk ¾ cup regular cream cheese, 2 tablespoons sugar and ¼ teaspoon vanilla extract until smooth.
- Add 1 tablespoon flour and integrate until smooth. Reserve.
For the chocolate batter:
- Melt 9 ounces semisweet chocolate and 1 cup unsalted 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 ½ cups sugar and mix well. Add 6 eggs, two at a time, and whisk, making sure it's all integrated well. Don't beat.
- Add the chocolate mixture, 2 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract and mix until smooth.
- Stir in 1 cup all-purpose 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
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 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.
Make 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.
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.
