Hello everyone! Today I am sharing a recipe for rich, fudgy brownies with a soft cheesecake top.
This recipe is inspired by Preppy Kitchen’s recipe for Cheesecake Brownies.
The most important thing to keep in mind when making these is to get the cream cheese to room temperature. Nothing else has to be room temp, although the eggs work better if they are, but for the cream cheese it is a must.
If your cream cheese is cold when you are starting, you can take it out of the wrappers (and double check to make sure there is no foil remaining!) and heat it in the microwave at half-power until softened.
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Cheesecake Brownies
Difficulty: Easy12-16
servingsRich brownies with a soft cheesecake top!
Ingredients
1 cup (227g/2 sticks) salted butter
1 cup (170g) semi-sweet chocolate chips
1/3 cup (57g) dark chocolate chips, chopped
3/4 cup (61g) dutched cocoa powder
1 cup (200g) granulated sugar
1 cup (220g) brown sugar, packed
2 eggs
1 egg yolk
2 tbsp hot water, divided
1/4 tsp espresso powder
2 1/2 tsp vanilla extract
1 cup (125g) all-purpose flour
1/2 tsp salt
Cheesecake:
2 blocks (454g) full-fat cream cheese, softened
1/2 cup (100g) granulated sugar
1 dash salt
2 eggs
2 1/2 tsp vanilla extract
Directions
- Preheat oven to 350F and line a 9×9″ pan (8×8 is too small) with greased parchment paper. In a large microwave-safe bowl combine the butter and semi-sweet chocolate for the brownies. Heat in the microwave for 25 seconds at a time, stirring in between until fully melted.
- Whisk in the cocoa powder, followed by both sugars, eggs, egg yolks, 1 tbsp hot water, espresso powder and vanilla. Mix in the flour and salt, Then transfer about 1/3-1/2 cup of the batter to a separate bowl. Stir the chopped chocolate into the rest, then spread into your prepared pan and bake for 20-25 minutes or until dry on top.
- While it is baking, beat the cream cheese and sugar together in a medium bowl. Stir in the salt, eggs and vanilla until smooth. Be careful not to overmix. Once brownies are out, stir the remaining 1 tbsp of hot water into the batter you set aside. Gently pour the cheesecake mixture over the hot brownies, then drizzle the set aside batter on top and swirl with a knife or toothpick.
- Bake for 10 minutes, then set your oven to 325F and bake for 24-30 minutes or until the center still jiggles when gently shaken but the outer 1 1/2″ is solid. Let cool completely, then cover and chill at least 30 minutes before slicing and enjoying!
Recipe Video
Notes
- You can use natural cocoa powder as well, but it won’t be quite as fudgy/rich.
- These will last 3-4 days in a sealed container at room temp, 1 week in the fridge or 2 months in the freezer.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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