Cheesecake Brownies

Introduction

Craving a dessert that marries the fudgy richness of brownies with the creamy tang of cheesecake? What if you could create a decadent, swirled treat that’s as indulgent as it is easy to make? Say hello to Cheesecake Brownies! These irresistible squares feature a dense chocolate brownie base studded with mini chocolate chips, topped with a smooth cream cheese layer and swirled with extra brownie batter for a stunning marbled effect. Perfect for parties, potlucks, or satisfying your sweet tooth, they’re a crowd-pleaser that’s sure to impress. Ready to create some fudgy, creamy magic? Let’s grab a mixing bowl and get baking!

Overview

Cheesecake Brownies are a layered dessert with a rich, fudgy brownie base made from melted chocolate and cocoa, topped with a creamy cheesecake layer and swirled with brownie batter. What makes them special? The contrast of dense, chocolatey brownies with a light, tangy cheesecake topping creates a perfect balance of textures and flavors. This beginner-friendly recipe takes about 1.5 hours (20 minutes prep, 30–35 minutes baking, plus cooling) and yields 16 brownies, making it ideal for sharing or gifting.

• Time Requirement: 1.5 hours (20 minutes prep, 30–35 minutes baking, plus cooling)
• Difficulty Level: Easy (great for beginners)
• Servings: 16 brownies

Essential Ingredients

The magic of Cheesecake Brownies lies in their high-quality, flavorful ingredients. Here’s what you’ll need and why each one matters:

For the Brownies

• Semi-Sweet or Bittersweet Chocolate Chips (12 oz): Provide a rich, intense chocolate base for the brownies.
• Unsalted Butter (6 tbsp, cut into small cubes): Adds moisture and richness to the brownie batter.
• Granulated Sugar (¾ cup): Sweetens and tenderizes the brownies.
• Vanilla Extract (1 tsp): Enhances the chocolate flavor with a warm note.
• Large Eggs (3, room temperature): Bind the ingredients and add structure for a fudgy texture.
• Unsweetened Cocoa Powder (¼ cup): Deepens the chocolate flavor and adds depth.
• Cornstarch (⅓ cup): Creates a chewy, dense texture without excess flour.
• Salt (½ tsp): Balances sweetness and enhances flavors.
• Mini Semi-Sweet Chocolate Chips (1 cup): Add bursts of chocolate in every bite.

For the Cheesecake Layer

• Cream Cheese (8 oz, softened): Forms a tangy, creamy topping.
• Granulated Sugar (½ cup): Sweetens the cheesecake layer subtly.
• Large Egg (1, room temperature): Helps set the cheesecake layer.
• Vanilla Extract (½ tsp): Complements the cream cheese with a sweet note.

Substitutions and Variations

• Chocolate Chips: Use dark chocolate (60–70% cacao) for a less sweet brownie or milk chocolate for a sweeter one.
• Butter: Swap with salted butter (reduce added salt to ¼ tsp) or vegan butter for a dairy-free version.
• Sugar: Replace with coconut sugar or a sugar-free alternative, noting a slight texture change.
• Eggs: Use ¼ cup unsweetened applesauce or flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version, though the texture may be denser.
• Cornstarch: Substitute with ⅓ cup all-purpose flour or a gluten-free flour blend for a similar effect.
• Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
• Add-Ins: Mix ½ cup chopped walnuts or pecans into the brownie batter for crunch, or swirl ¼ cup caramel sauce into the cheesecake layer.
• Vegan Option: Use vegan chocolate chips, vegan butter, vegan cream cheese, and flax eggs.

Step-by-Step Instructions

Making Cheesecake Brownies is straightforward with a few key steps. Follow these instructions for perfect brownies every time:

1. Preheat and Prepare:
   • Preheat the oven to 350°F (175°C).
   • Lightly spray a 9-inch square baking pan with cooking spray and line with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray the parchment.
   • Tip: Use a metal pan for even baking, and clip the parchment to the pan edges for stability.
2. Make the Brownie Batter:
   • In a large microwave-safe bowl, combine 12 oz semi-sweet or bittersweet chocolate chips and 6 tbsp unsalted butter cubes.
   • Microwave on high in 30-second increments, stirring between each, until fully melted and smooth, about 1–1.5 minutes.
   • Stir in ¾ cup granulated sugar and 1 tsp vanilla extract until completely combined.
   • Add 3 room-temperature eggs one at a time, stirring vigorously after each until fully incorporated.
   • In a small bowl, whisk together ¼ cup unsweetened cocoa powder, ⅓ cup cornstarch, and ½ tsp salt.
   • Add the dry mixture to the wet mixture and stir vigorously until smooth and the batter begins to pull away from the sides of the bowl, about 1–2 minutes.
   • Fold in 1 cup mini semi-sweet chocolate chips with a spatula.
   • Tip: Stir the batter vigorously to activate the cornstarch for a chewy texture, and ensure eggs are at room temperature to blend smoothly.
3. Assemble the Brownie Base:
   • Pour two-thirds of the brownie batter into the prepared 9-inch pan, spreading evenly with a spatula to create a smooth base.
   • Set aside the remaining one-third of the batter for the topping.
   • Tip: Reserve about ½–¾ cup batter for drizzling to ensure enough for swirling.
4. Make the Cheesecake Layer:
   • In a medium mixing bowl, use a stand mixer or handheld mixer on medium speed to beat 8 oz softened cream cheese until light and fluffy, about 1 minute.
   • Add ½ cup granulated sugar and beat until fully combined, about 30 seconds.
   • Beat in 1 room-temperature egg and ½ tsp vanilla extract until smooth and creamy, about 1 minute, scraping down the bowl as needed.
   • Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps, and beat until silky for a smooth layer.
5. Assemble the Layers:
   • Spoon the cheesecake filling over the brownie batter in the pan, gently spreading into a thin, even layer with an offset spatula.
   • Drizzle or spoon the reserved brownie batter over the cheesecake layer in small dollops or streaks.
   • Use a knife or toothpick to gently swirl the brownie batter into the cheesecake layer, creating a marbled effect.
   • Tip: Don’t over-swirl; aim for distinct chocolate streaks for a striking visual effect.
6. Bake:
   • Bake on the middle oven rack for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
   • Check at 30 minutes, as ovens vary, to avoid overbaking.
   • Remove from the oven and let cool completely in the pan on a wire rack, about 2 hours.
   • Tip: Watch closely after 30 minutes, as the cheesecake layer sets quickly, and moist crumbs indicate a fudgy texture.
7. Slice and Serve:
   • Once cooled, use the parchment overhang to lift the brownies out of the pan and place on a cutting board.
   • Cut into 16 squares (4×4 grid) using a sharp knife, wiping clean between cuts for neat edges.
   • Serve at room temperature or chilled, optionally with a dusting of powdered sugar or a scoop of vanilla ice cream.
   • Tip: Run the knife under hot water and wipe dry for cleaner cuts through the cheesecake layer.

Assembly

Assembling Cheesecake Brownies is all about creating a fudgy, creamy dessert with a stunning marbled look. Here’s how to make them look and taste incredible:

• Layer Thoughtfully: Spread the brownie base evenly, layer the cheesecake filling smoothly, and swirl the reserved batter lightly for a balanced texture and visual appeal.
• Baking Tips:
  • Bake just until set to maintain a fudgy brownie and creamy cheesecake texture; a few moist crumbs on the toothpick are ideal.
  • Cool completely before cutting to ensure clean slices and a set cheesecake layer.
  • Use a metal pan for even baking, as glass pans may require slightly longer cooking times.
• Presentation Tips:
  • Serve on a platter or in paper liners to showcase the chocolatey base and creamy swirls.
  • Garnish with a sprinkle of cocoa powder, chocolate shavings, or fresh berries for a festive touch.
  • Pair with a glass of milk, hot coffee, or a scoop of ice cream for a complete dessert experience, perfect for potlucks, holidays, or casual gatherings.
  • Use a spatula to lift brownies cleanly, highlighting the marbled layers.

Storage and Make-Ahead Tips

Cheesecake Brownies are best fresh but can be prepped or stored with these tips to maintain their quality:

• Make-Ahead:
  • Prepare the brownie batter and cheesecake filling up to 4 hours in advance, store separately in the fridge, and assemble just before baking.
  • Bake the brownies up to 1 day ahead, cool completely, cover, and store in the fridge. Cut just before serving for the freshest look.
  • Tip: Don’t cut too early, as the cheesecake layer may soften if exposed to air for too long.
• Storage:
  • Store brownies in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent drying.
  • Layer with parchment paper to prevent sticking, especially for the cheesecake topping.
  • Tip: If refrigerated, let sit at room temperature for 15–20 minutes before serving for a softer texture.
• Freezing:
  • Freeze baked brownies in an airtight container or freezer bag, layered with parchment, for up to 2 months. Thaw in the fridge overnight or at room temperature for 1–2 hours before serving.
  • Freeze uncut brownies for easier storage, then thaw and cut when ready to serve.
  • Tip: Wrap tightly to prevent freezer burn, and avoid freezing with garnishes like powdered sugar.

Recipe Variations

Cheesecake Brownies are versatile and fun to customize. Here are some creative twists to try:

• Mocha Cheesecake Brownies: Add 1 tsp instant coffee to the brownie batter for a mocha flavor.
• Peanut Butter Cheesecake Brownies: Swirl ¼ cup creamy peanut butter into the cheesecake layer and top with chopped peanuts.
• Raspberry Cheesecake Brownies: Add ¼ cup raspberry jam swirled into the cheesecake layer for a fruity twist.
• Salted Caramel Cheesecake Brownies: Drizzle caramel sauce over the cheesecake layer and sprinkle with sea salt before baking.
• Gluten-Free Brownies: Replace cornstarch with a gluten-free flour blend and ensure all ingredients are gluten-free.
• Vegan Brownies: Use vegan chocolate chips, vegan butter, vegan cream cheese, and flax eggs for a plant-based version.

Conclusion

You’re now ready to bake Cheesecake Brownies that are as delicious as they are beautiful! This 1.5-hour recipe is perfect for potlucks, holidays, or anytime you crave a fudgy, creamy dessert. With their rich chocolate brownie base, tangy cheesecake topping, and stunning marbled swirls, these brownies are a guaranteed hit. Feel free to tweak the add-ins, garnishes, or flavors to make them your own. Grab your baking pan, swirl that batter, and enjoy every fudgy, decadent bite. Happy baking, and savor the cheesecake brownie bliss!

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FAQs

1. Can I use a different pan size?
Yes, but adjust baking time. An 8×8-inch pan will yield thicker brownies and may need 32–36 minutes. A 9×13-inch pan will make thinner brownies, needing 25–28 minutes. Check with a toothpick.

2. Are these brownies healthy?
They’re an indulgent treat, but you can lighten them with low-fat cream cheese, reduced sugar (½ cup in brownies), or smaller pieces. Enjoy in moderation.

3. Can I make these vegan?
Yes! Use vegan chocolate chips, vegan butter, vegan cream cheese, and flax eggs (1 tbsp flaxseed + 3 tbsp water per egg). Ensure cocoa and cornstarch are vegan-friendly.

4. Why are my brownies too gooey?
Underbaking or insufficient cooling can cause gooeyness. Bake until a toothpick has moist crumbs, and cool completely before cutting.

5. Can I double the recipe?
Yes! Double all ingredients and use a 9×13-inch pan. Increase baking time to 35–40 minutes, checking for doneness with a toothpick.

6. How do I get clean slices?
Cool completely, chill for 30 minutes if needed, and use a sharp knife dipped in hot water, wiping clean between cuts for neat slices.

7. Can I prep these for a party?
Yes! Bake up to 1 day ahead, store covered in the fridge, and cut just before serving. Add garnishes like powdered sugar at serving time for freshness.

8. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 5 days. Layer with parchment to prevent sticking, and serve at room temperature for the best texture.