Decadent Cheesecake Brownies Recipe

Introduction

Indulge in these decadent cheesecake brownies that combine rich chocolate with creamy cheesecake swirls. This treat is perfect for satisfying both your chocolate and cheesecake cravings in one bite.

Ingredients

• 8 ounces cream cheese, softened
• ¼ cup sugar (for cheesecake filling)
• 1 large egg (for cheesecake filling)
• 1 cup white chocolate chips
• ¼ cup unsalted butter, cold and cubed
• 1 cup milk chocolate chips
• ½ cup sugar (for brownie batter)
• 2 large eggs (room temperature)
• ⅔ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease it well.
2. Step 2: In a large bowl, beat the softened cream cheese with ¼ cup sugar and 1 egg until smooth and creamy. Stir in the white chocolate chips gently until combined.
3. Step 3: Set up a double boiler by bringing a saucepan of water to a boil, then turn off the heat. Place a heatproof bowl over the saucepan.
4. Step 4: Melt the cold butter and milk chocolate chips together in the bowl, stirring until smooth. Remove from heat and whisk in ½ cup sugar and 2 eggs until fully blended.
5. Step 5: In a separate bowl, mix the flour, baking powder, and salt. Gradually fold the dry ingredients into the chocolate mixture until just combined.
6. Step 6: Spread half of the brownie batter evenly into the prepared pan. Layer the cheesecake mixture over it, then dollop the remaining brownie batter on top. Use a knife or skewer to gently swirl the cheesecake and brownie layers for a marbled effect.
7. Step 7: Bake for 25 to 30 minutes or until the brownies have a crinkled top and a toothpick inserted in the center comes out clean. Let cool completely before slicing.

Tips & Variations

• Use high-quality white and milk chocolate chips for a richer, more intense flavor.
• Room temperature eggs mix better and produce a smoother batter.
• Try adding a teaspoon of vanilla extract to the cheesecake layer for extra depth.
• For a nutty twist, sprinkle chopped walnuts or pecans over the batter before baking.

Storage

Store the cheesecake brownies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them wrapped tightly for up to 2 months. Reheat at room temperature or warm slightly in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of chips?

Yes, you can chop regular white or milk chocolate into small pieces as a substitute. Just make sure to melt the milk chocolate with the butter gently to avoid burning.

How do I know when the brownies are done?

Look for a crinkled top and test by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached, but not wet batter.

Decadent Cheesecake Brownies Recipe

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★★★★★

4.5 from 102 reviews

These Decadent Cheesecake Brownies combine rich, creamy cheesecake with fudgy chocolate brownies for a luscious dessert experience. Featuring a smooth cheesecake layer swirled into a moist, chocolatey brownie base, this recipe is perfect for anyone craving a sophisticated twist on classic brownies.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Layer

• 8 ounces cream cheese, softened
• 0.25 cup sugar
• 1 large egg
• 1 cup white chocolate chips

Brownie Layer

• 0.25 cup unsalted butter, cold and cubed
• 1 cup milk chocolate chips
• 0.5 cup sugar
• 2 large eggs, room temperature
• 0.67 cup all-purpose flour
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper or grease it well to prevent sticking.
2. Prepare Cheesecake Mixture: In a large bowl, beat together the softened cream cheese, 1/4 cup sugar, and 1 large egg until the mixture is smooth and creamy. Then, gently fold in the white chocolate chips until evenly incorporated.
3. Melt Butter and Chocolate: Prepare a double boiler by bringing a saucepan of water to a boil, then turn off the heat. Place a heatproof bowl over the saucepan without touching the water. Add the cold cubed butter and milk chocolate chips to the bowl and stir continuously until fully melted and smooth.
4. Mix Brownie Batter: To the melted chocolate and butter mixture, add 1/2 cup sugar and 2 room temperature eggs. Mix thoroughly until well blended. In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the chocolate mixture just until blended, taking care not to overmix.
5. Assemble Layers: Spread half of the brownie batter evenly into the prepared baking pan. Carefully spread the cheesecake mixture over the brownie layer. Finish by spooning the remaining brownie batter over the cheesecake layer. Use a knife or skewer to gently swirl the brownie and cheesecake layers together for a marbled effect.
6. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the surface is crinkled and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
7. Cool and Serve: Allow the brownies to cool completely in the pan before slicing into squares and serving. This helps the layers set and makes slicing easier.

Notes

• Use high-quality white and milk chocolate chips for the best flavor and smooth texture.
• Make sure the cream cheese is softened at room temperature to avoid lumps in the cheesecake layer.
• Avoid overmixing the brownie batter once the flour is added to keep the texture fudgy.
• For easier removal, let the brownies cool completely and lift them out using the parchment paper overhang.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: cheesecake brownies, chocolate brownies, white chocolate, fudgy brownies, dessert, baked brownies, swirl brownies