Description
These cheesecake brownies combine the rich, fudgy texture of brownies with a creamy, tangy cheesecake layer, creating a decadent dessert that's perfect for any occasion.
Ingredients
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 tbsp cornstarch
- 1/4 tsp salt
- 8 oz full-fat cream cheese
- 1/2 cup granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1 tsp vanilla extract (for cheesecake layer)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
- Prepare the brownie layer: Melt the semi-sweet chocolate chips and unsalted butter together in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Let it cool slightly.
- In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract. Add the melted chocolate mixture and stir until combined.
- Sift in the unsweetened cocoa powder, cornstarch, and salt. Mix until just combined. Pour the brownie batter into the prepared pan and spread it evenly.
- Prepare the cheesecake layer: In a medium bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the egg and vanilla extract, and beat until well combined.
- Assemble the brownies: Spoon the cheesecake mixture over the brownie batter in the pan. Use a knife or skewer to swirl the two layers together for a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The cheesecake layer should be set.
- Cool and serve: Allow the brownies to cool in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into squares and serving.
Notes
- For a quicker version, you can use a store-bought brownie mix instead of the homemade brownie batter.
- You can add chocolate chips, nuts, or a swirl of caramel sauce to the brownie batter for extra flavor.
- To flavor the cheesecake layer, you can add lemon zest, almond extract, or fruit preserves.
- The brownies can be stored in an airtight container in the refrigerator for up to 5 days.
- For longer storage, wrap individual brownies in plastic wrap and freeze them for up to 2 months.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
