Cream Cheese Brownies Recipe (Cheesecake Brownies)
These Cream Cheese Brownies are rich, chocolatey, fudgy brownies with a cheesecake ripple! This recipe uses a simple, fudgy one-bowl brownie batter, swirled with a foolproof 3-ingredient cheesecake batter.
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Servings: 9 sqaures
Calories: 405kcal
Equipment
- 8 inch square pan
Ingredients
For the brownies
- 4 oz semi-sweet chocolate chips
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all purpose flour
- ¼ teaspoon salt
For the cheesecake
- 8 oz cream cheeses, softened
- ⅓ cup granulated sugar
- 1 egg
Instructions
- Preheat the oven to (350°F (175°C) and line an 8 inch baking pan with parchment paper, leaving some overhang on the sides.
Prepare the brownie batter:
- Melt the semisweet chocolate chips and unsalted butter together in a microwave-safe bowl or over a double boiler. Stir until smooth.
- Add the sugar to the melted chocolate and butter mixture, mixing well.
- Beat in the eggs and vanilla extract until fully combined.
- Stir in the all-purpose flour and salt until just combined. Do not over mix after adding the flour.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Reserve 2 tablespoon of brownie batter for later use.
Prepare the cheesecake layer:
- In a separate bowl, beat the softened cream cheese until smooth.
- Add the sugar and egg, mixing until the mixture is creamy and smooth.
- Pour the cheesecake mixture over the brownie batter.
- Dollop the reserved brownie batter over the cheesecake mixture.
- Use a knife or a toothpick to gently swirl the brownie batter into the cheesecake mixture, creating a marbled effect.
- Place the pan in the preheated oven and bake for 28-32 minutes, or until the brownies are set and a toothpick inserted into the center comes out with only a few moist crumbs.
- Allow the brownies to cool completely in the pan before cutting into squares.
Notes
- Refrigeration: Store the brownies in an airtight container in the refrigerator. This will keep them fresh for up to a week. Make sure the container is sealed well to prevent the brownies from drying out.
- Freezing: To store the brownies for a longer period, you can freeze them. Wrap each brownie individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
- Thawing: When ready to enjoy frozen brownies, thaw them in the refrigerator overnight or let them sit at room temperature for about an hour. If you prefer warm brownies, you can heat them in the microwave for a few seconds after thawing.
- Serving: For the best taste and texture, serve the brownies at room temperature or slightly chilled. If you like them warm, a quick zap in the microwave can bring back their fudgy texture.
- Avoid Moisture: Keep the brownies away from moisture and humidity, as this can affect their texture and taste. Use airtight containers or resealable bags to ensure they stay fresh.
Nutrition
Serving: 1sqaure | Calories: 405kcal | Carbohydrates: 43.7g | Protein: 5g | Fat: 24.5g | Saturated Fat: 14.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.1g | Cholesterol: 121.1mg | Sodium: 362.3mg | Fiber: 0.9g | Sugar: 36.8g