Cheesecake Brownies Recipe
Fudgy, rich brownies swirled with a luscious cream cheese topping—these Cheesecake Brownies combine two classic desserts into one decadent, easy-to-make treat.
Ingredients
- 13 oz Chocolate chips
- 6 tbsp Unsalted butter
- 1¼ cups Granulated sugar
- 1½ tsp Vanilla extract
- 4 Large eggs
- ¼ cup Unsweetened cocoa powder
- ⅓ cup Cornstarch
- ½ tsp Salt
- 8 oz Cream cheese
Instructions
- Set your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper or lightly grease it with nonstick spray.
- Melt chocolate chips and butter in a microwave-safe bowl in 30-second intervals, stirring each time, until smooth. Let it cool slightly.
- Whisk in sugar and vanilla. Add eggs one at a time, whisking until glossy. Sift in cocoa powder, cornstarch, and salt. Whisk until smooth.
- Fold in mini chocolate chips. Spread the batter evenly in the prepared pan.
- In a separate bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla. Beat until creamy and fluffy.
- Drop spoonfuls of the cheesecake batter over the brownie layer. Swirl gently with a knife or skewer to create a marbled look—don’t overmix.
- Bake for 30–35 minutes until edges are set and the center is slightly jiggly. A toothpick should come out with moist crumbs, not wet batter.
- Let cool completely in the pan on a wire rack. Then refrigerate for 1–2 hours to fully set the cheesecake layer before slicing.