Chocolate Cheesecake Brownies
Imagine biting into a rich brownie with a creamy cheesecake layer on top—pure bliss in every bite! These Chocolate Cheesecake Brownies are the perfect treat for any chocolate lover. They’re soft and creamy and have the best balance of deep chocolate and smooth cheesecake. Whether you make them for a party, a special occasion, or just because you feel like it, this dessert will not disappoint.
Ingredients
Chocolate brownie
- 2 sticks butter unsalted
- 1⅓ cup dark chocolate chips
- ¾ cup Dutch unprocessed cocoa
- 1 cup sugar
- 1 cup dark brown sugar
- 2 eggs size L
- 1 egg yolk size L
- 1 tablespoon coffee
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon salt
Cheesecake topping
- 2¼ cup cream cheese room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 eggs size L
Ingredients you need per step are listed below the step in Italic
Instructions
Prepare the Brownie Batter
- Preheat the oven to 350 ℉
- Melt the butter and chocolate chips in a heatproof bowl over a pot of simmering water (double broiler). Stir until smooth.2 sticks butter, 1⅓ cup dark chocolate chips
- Remove from heat and mix the cocoa powder, sugar, and brown sugar.¾ cup Dutch unprocessed cocoa, 1 cup sugar, 1 cup dark brown sugar
- Add the eggs, egg yolk, coffee, and vanilla extract. Mix well on low speed.2 eggs, 1 egg yolk, 1 tablespoon coffee, 1 teaspoon vanilla extract
- Gently fold in the flour and salt until just combined.1 cup all-purpose flour, 1 teaspoon salt
Prepare the Cheesecake Topping
- In a bowl, mix the cream cheese for 4 minutes until smooth.2¼ cup cream cheese
- Add sugar, vanilla extract, and salt. Mix for another 2 minutes.½ cup sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Add the eggs one by one and mix until creamy for a minute.2 eggs
- Mix for 1 minute on medium speed.
Assemble and Bake
- Pour the brownie batter into the prepared baking pan. Spread the cheesecake mixture on top.
- Use a knife or skewer to swirl the two layers together for a marbled effect.
- Bake 10 minutes at 350 ℉. Then lower the temperature to 325 ℉ and bake for another 30 minutes.
4. Cooling and Serving
- Let the brownies cool completely in the pan.
- Cut into squares and serve.
NOTES
1. Can I leave out the coffee? Yes. It boosts the chocolate flavor, but the recipe still works without it.
2. Why does the cream cheese need to be at room temperature? It mixes more smoothly and helps prevent a lumpy topping.
3. How do I know the brownies are done? The edges should be set and the center should no longer look loose. Do not wait for a clean tester like you would with cake.
4. Can I make these a day ahead? Yes. They hold well and usually slice even better the next day.
5. Do these need to be refrigerated? Yes. Because of the cream cheese topping, store them covered in the fridge.
6. Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Calories: 643kcal | Carbohydrates: 69g | Protein: 9g | Fat: 39g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 528mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1153IU | Vitamin C: 0.1mg | Iron: 2mg
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