why make this recipe
Cheesecake brownies are the perfect treat for anyone who loves the rich taste of chocolate and the creamy texture of cheesecake. These brownies give you the best of both worlds: fudgy chocolate brownies topped with a smooth cheesecake layer. They are great for parties, family gatherings, or a cozy night in. With simple ingredients and easy steps, you can impress your friends and family without much hassle.
how to make Cheesecake Brownies
Ingredients:
- 2/3 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated white sugar
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup granulated sugar
- 8-ounce package of cream cheese (room temperature)
- 1/3 cup sour cream
- 1 large egg
Directions:
- Preheat the oven to 350 degrees Fahrenheit. Lightly coat a 9 x 9 baking pan with non-stick spray, line it with parchment paper, and then coat the parchment paper with non-stick spray as well. Set aside for now.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder until completely combined.
- Use a standing or hand mixer to beat together the butter and sugar until light and fluffy.
- Add in the eggs, milk, and vanilla, and beat them together at a low speed. It’s okay if the batter is a little lumpy.
- While beating at medium speed, gradually add in the flour mixture, just until combined. The batter will be thick. Scrape down the sides of the bowl with a rubber spatula.
- Separate out 1/3 cup of the brownie batter and set it aside.
- Fold the chocolate chips into the brownie batter.
- Spread the brownie batter into the prepared baking pan and even it out with a rubber spatula. Set aside for now.
- For the cheesecake layer, beat together the sugar and cream cheese until light and creamy, about 2 minutes.
- Mix in the sour cream and egg and beat on low until the batter is smooth.
- Pour the cream cheese mixture on top of the brownie layer and smooth it out with a rubber spatula.
- Using 1/2 tablespoon scoops of the reserved brownie batter, dollop the brownie batter across the cheesecake layer. Use a toothpick or skewer to create swirls with the brownie batter.
- Bake for 35-40 minutes or until the edge of the cheesecake layer is set but the center jiggles slightly.
- Remove from the oven and set the pan on a wire rack for the brownies to cool for 30 minutes. Then move the brownies (in the pan) to the refrigerator to fully set for about two hours.
how to serve Cheesecake Brownies
Once your cheesecake brownies are fully set and chilled, cut them into square pieces. You can serve them plain or with a dollop of whipped cream on top for extra sweetness. They are also delicious with a scoop of ice cream beside them.
how to store Cheesecake Brownies
Store your cheesecake brownies in an airtight container in the refrigerator. They will stay fresh for about a week. You can also freeze them for longer storage. Just wrap them tightly in plastic wrap or foil and place them in a freezer bag. They will last up to three months in the freezer.
tips to make Cheesecake Brownies
- Make sure your cream cheese is at room temperature for easy mixing.
- Don’t overmix the brownie batter after adding in the flour to keep it fudgy.
- Experiment with different flavors by adding chocolate or caramel swirls into the cheesecake layer.
- For a fun touch, sprinkle some chopped nuts or chocolate chips on top of the cheesecake layer before baking.
variation
You can add flavors to the cheesecake layer such as lemon or orange zest for a refreshing twist. Additionally, try using different types of chocolate chips like white chocolate or peanut butter chips for a unique flavor.
FAQs
1. Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour instead of regular flour.
2. How do I know when the brownies are done?
The edges should be set, and the center should jiggle slightly when you shake the pan.
3. Can I add toppings to the brownies?
Absolutely! You can top them with chocolate ganache, crushed nuts, or fresh berries for added flavor and decoration.
Cheesecake Brownies
Ingredients
Brownie Layer
- 2/3 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated white sugar
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup granulated sugar for cheesecake layer
- 8 ounce package of cream cheese (room temperature)
- 1/3 cup sour cream
- 1 large egg for cheesecake layer
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Lightly coat a 9 x 9 baking pan with non-stick spray, line it with parchment paper, and then coat the parchment paper with non-stick spray as well. Set aside for now.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder until completely combined.
- Use a standing or hand mixer to beat together the butter and sugar until light and fluffy.
- Add in the eggs, milk, and vanilla, and beat them together at a low speed. It’s okay if the batter is a little lumpy.
- While beating at medium speed, gradually add in the flour mixture, just until combined. The batter will be thick. Scrape down the sides of the bowl with a rubber spatula.
- Separate out 1/3 cup of the brownie batter and set it aside.
- Fold the chocolate chips into the brownie batter.
- Spread the brownie batter into the prepared baking pan and even it out with a rubber spatula. Set aside for now.
Cheesecake Layer
- For the cheesecake layer, beat together the sugar and cream cheese until light and creamy, about 2 minutes.
- Mix in the sour cream and egg and beat on low until the batter is smooth.
- Pour the cream cheese mixture on top of the brownie layer and smooth it out with a rubber spatula.
- Using 1/2 tablespoon scoops of the reserved brownie batter, dollop the brownie batter across the cheesecake layer. Use a toothpick or skewer to create swirls with the brownie batter.
Baking
- Bake for 35-40 minutes or until the edge of the cheesecake layer is set but the center jiggles slightly.
- Remove from the oven and set the pan on a wire rack for the brownies to cool for 30 minutes. Then move the brownies (in the pan) to the refrigerator to fully set for about two hours.