These Cheesecake Brownies are the ultimate dessert mashup, combining rich, fudgy brownies with a creamy cheesecake layer. With their decadent chocolate base and luscious swirls of cheesecake, these brownies are perfect for satisfying your sweet tooth. Whether you’re baking for a party or just treating yourself, this recipe is sure to impress!

Ingredients

For the Brownies:

• 12 ounces semi-sweet or bittersweet chocolate chips
• 6 tablespoons unsalted butter , cut into small cubes
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs , room temperature
• ¼ cup unsweetened cocoa powder
• ⅓ cup cornstarch
• ½ teaspoon salt
• 1 cup mini semi-sweet chocolate chips

For the Cheesecake Layer:

• 8 ounces cream cheese , softened
• ½ cup granulated sugar
• 1 egg , room temperature
• ½ teaspoon vanilla extract

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Instructions

1. Preheat the Oven

• Preheat your oven to 350°F (175°C) . Line an 8×8-inch baking pan with parchment paper or lightly grease it with nonstick spray.

2. Make the Brownie Batter

• In a microwave-safe bowl, combine the chocolate chips and butter . Microwave in 30-second intervals, stirring between each interval, until fully melted and smooth. Alternatively, melt the mixture using a double boiler on the stovetop.
• Let the melted chocolate mixture cool slightly, then whisk in the granulated sugar and vanilla extract .
• Add the eggs , one at a time, whisking well after each addition until the mixture is smooth and glossy.
• Sift in the cocoa powder , cornstarch , and salt . Whisk until fully combined and no lumps remain.
• Fold in the mini chocolate chips . Spread the brownie batter evenly into the prepared baking pan.

3. Prepare the Cheesecake Layer

• In a medium mixing bowl, beat the softened cream cheese with a hand mixer or whisk until smooth and creamy.
• Add the granulated sugar , egg , and vanilla extract . Beat until the mixture is light and fluffy.

4. Assemble the Cheesecake Brownies

• Dollop the cheesecake mixture over the brownie batter in spoonfuls. Use a knife or skewer to gently swirl the cheesecake layer into the brownie batter, creating a marbled effect. Be careful not to overmix—you want distinct swirls.

5. Bake

• Bake in the preheated oven for 30–35 minutes , or until the edges are set and the center is slightly jiggly but not wet. A toothpick inserted into the center should come out mostly clean, with a few moist crumbs attached.

6. Cool and Chill

• Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, transfer the pan to the refrigerator and chill for at least 1–2 hours to allow the cheesecake layer to set.

7. Slice and Serve

• Lift the brownies out of the pan using the parchment paper overhang. Cut into squares using a sharp knife. For clean cuts, wipe the knife clean between slices

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Tips for Success

• Room Temperature Ingredients: Ensure the eggs and cream cheese are at room temperature for smooth, lump-free batters.
• Swirling Technique: Use a gentle hand when swirling the cheesecake layer into the brownie batter to create beautiful marbled patterns without overmixing.
• Storage: Store leftover brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
• Freezing: Wrap individual brownie squares in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before enjoying.

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Why You’ll Love This Recipe

These Cheesecake Brownies are the perfect combination of fudgy, chocolatey goodness and creamy cheesecake richness. The brownie base is dense and decadent, while the cheesecake layer adds a tangy, velvety contrast. With their eye-catching swirls and irresistible flavor, these brownies are a show-stopping treat that’s easy to make yet feels indulgent.

Indulge in these heavenly bites—they’re pure dessert perfection!