Description
Indulge in these rich, fudgy Cheesecake Brownies—a decadent dessert mashup of deep chocolate brownie and creamy cheesecake. This easy, gluten-free recipe is the perfect sweet treat for holidays, parties, or an anytime craving!
Ingredients
- For the Brownie Layer:
- 12 oz semi-sweet or bittersweet chocolate chips
- 6 tbsp unsalted butter, cubed
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs, room temperature
- ¼ cup unsweetened cocoa powder
- ⅓ cup cornstarch
- ½ tsp salt
- 1 cup mini semi-sweet chocolate chips
- For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square pan and line with parchment.
- Make Brownie Batter: Melt chocolate and butter. Stir in sugar and vanilla. Add eggs one at a time. Mix in cocoa, cornstarch, and salt. Stir until batter pulls from the bowl. Fold in mini chocolate chips. Spread ⅔ of the batter in the pan.
- Make Cheesecake Layer: Beat cream cheese until fluffy. Add sugar, beat again. Mix in egg and vanilla.
- Spread cheesecake mixture over brownie base evenly. Spoon remaining brownie batter on top. Swirl gently.
- Bake 30–35 minutes, until a toothpick comes out with moist crumbs.
- Cool completely before slicing. Chill for cleaner cuts.
Notes
- Substitute boxed brownie mix for a shortcut.
- Use a smaller pan for thicker brownies, or a 9x13 pan for thinner ones.
- Add raspberry jam or white chocolate to customize.
- Store in fridge for up to 5 days or freeze up to 3 months.
- Let chill before cutting for clean squares.
