Cheesecake Brownies
Delicious fudgy brownies topped with a creamy cheesecake layer, perfect for any occasion.
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.
Notes
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. For a fun touch, sprinkle some chopped nuts or chocolate chips on top of the cheesecake layer before baking. You can also add flavors such as lemon or orange zest for a refreshing twist.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 18g
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