Rich. Sinful. Chocolate and cheesecake, a match made in chocolate lover’s Heaven. How can you not want to sink your teeth into that??
Chocolate Cheesecake Brownies
This combination of chocolate infused cheesecake and a rich decadent brownie is the perfect ending to a dinner party or just a marvelous sweet treat for you and your family. Either way, you must try these today.
Very important notes on the ingredients:
I have some very important notes on these ingredients in order to ensure the success of this recipe. Please be sure you follow this recipe exactly before writing and saying this recipe didn’t work. I have tested this recipe several times and each time they have been amazing. Below are tips to ensure baking success.
Brownie layer:
- I use unsalted butter. Using salted butter will be fine, but don’t use margarine.
- When you measure your brown sugar, it needs to be packed into the measuring cup. Dip your measuring cup into the sugar, fill it as much as you can, and smash it down into the cup tight. Then level off the top.
- When measuring baking cocoa it needs to be done with the scoop and sweep method, otherwise you will get too much and dry out your brownies. I have weighed the ingredients and included those weights in the printable version. Please weigh your ingredients for best results.
- Use large eggs, not extra large or medium… large.
- I use pure vanilla extract. If you use imitation vanilla, please note it has a distinctively different flavor. If you prefer that flavor, go for it.
- Measure your flour using the scoop and sweep method, or for BEST results weigh it according to the printable version below.
- Use regular table salt and double acting baking powder.
Cheesecake layer:
- This recipe uses two types of chocolate. Unsweetened chocolate and semisweet chocolate. I use Ghirardelli or Baker’s chocolate.
- Your cream cheese needs to be very soft, but please don’t use the microwave. For best results, take the cream cheese out of the fridge 40 minutes before you decide to bake. Unwrap it and cut it into about 8 pieces and don’t let them touch each other. This will let them come to room temperature move evenly.
- Again you need a large egg and you’ll use regular white granulated sugar, pure vanilla extract and regular table salt.
Helpful kitchen tools:
How to Make Cheesecake Brownies
Start by preheating the oven to 350 F and grease a 9×9 baking pan.
- Melt the butter and using a wooden spoon, mix in the brown sugar and cocoa. Add eggs, one at a time, mixing well. Add vanilla and mix to combine.
- In another bowl, whisk together flour, salt and baking powder. Combine with butter mixture, and spread evenly in the baking dish. Set aside.
- Melt the chocolate in the microwave. Place cream cheese, egg, sugar, vanilla and salt in a food processor and process until smooth. Add melted chocolate and process to combine.
- Spread cheesecake mixture evenly over the brownie layer.
- Bake in preheated oven for about 40-45 minutes. Test with a toothpick – at most you should only get a few moist crumbs. Cool completely before cutting.
- Store in a sealed container, preferably in the refrigerator. Excellent cold or at room temperature!
These chocolate cheesecake brownies are one of my all-time favorite recipes on this blog. I hope you enjoy them and make them over and over again the way that I do!
More desserts you might like:
- Fudge Brownies with Peanut Butter Frosting
- Fudge Brownies
- Fudge Frosted Espresso Brownies
- Brownies in a Cast Iron Skillet
- Oreo Cheesecake Brownies
- Chocolate Mint Brownies
- Brookies
Chocolate Cheesecake Brownies
These Chocolate Cheesecake Brownies are rich and sinful and absolutely delicious. Chocolate and cheesecake, a match made in chocolate lover's Heaven.
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItServings: 16 brownies
1 hour
Calories: 251
Ingredients
Brownie layer:
- ½ cup butter
- 1 cup PACKED brown sugar
- 1.5 ounces baking cocoa 1/2 cup NOT PACKED, scoop and sweep like flour
- 2 large eggs
- 1 teaspoon vanilla
- 3.67 ounces all purpose flour 3/4 cup measured with scoop and sweep method
- ½ teaspoon salt
- ½ teaspoon baking powder
Cheesecake layer:
- 2 oz unsweetened chocolate
- 2.5 oz semisweet chocolate
- 8 ounces very soft cream cheese
- 1 large egg
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
Things You’ll Need
Before You Begin
- IMPORTANT – weigh dry ingredients according to the recipe. Use a kitchen scale to get the most accurate measurement and ensure recipe success!
- ALSO don’t change the chocolate types, this will change the flavor. These bars have a dark chocolate flavor. They are not sweet like chocolate cake or chocolate chip cookies.
- When you measure your brown sugar, it needs to be packed into the measuring cup. Dip your measuring cup into the sugar, fill it as much as you can, and smash it down into the cup tight. Then level off the top.
- When measuring baking cocoa it needs to be done with the scoop and sweep method, otherwise you will get too much and dry out your brownies. I have weighed the ingredients and included those weights in the printable version. Please weigh your ingredients for best results.
- Measure your flour using the scoop and sweep method, or for BEST results weigh it according to the printable version below.
- Your cream cheese needs to be very soft, but please don’t use the microwave. For best results, take the cream cheese out of the fridge 40 minutes before you decide to bake. Unwrap it and cut it into about 8 pieces and don’t let them touch each other. This will let them come to room temperature move evenly.
Instructions
- Preheat oven to 350 F. Butter or spray a 9×9 baking pan.
- Melt the butter and using a wooden spoon, mix in the brown sugar and cocoa. Add eggs, one at a time, mixing well. Add vanilla and mix to combine.
- In another bowl, whisk together flour, salt and baking powder. Combine with butter mixture, and spread evenly in the baking dish. Set aside.
- Melt the chocolate in the microwave. Place cream cheese, egg, sugar, vanilla and salt in a food processor and process until smooth. Add melted chocolate and process to combine.
- Spread cheesecake mixture evenly over the brownie layer. Bake in preheated oven for about 40-45 minutes. Test with a toothpick – at most you should only get a few moist crumbs. Cool completely before cutting.
- Store in a sealed container, preferably in the refrigerator. Excellent cold or at room temperature!
Nutrition
Serving: 1brownie | Calories: 251cal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 226mg | Potassium: 167mg | Fiber: 2g | Sugar: 19g | Vitamin A: 425IU | Calcium: 49mg | Iron: 1.9mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
This post originally appeared on this blog on Feb 26, 2011.
Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
Latest posts by Amanda Davis (see all)
- Pretzel Chocolate Chip Cookies - December 19, 2024
- Christmas Tree Cheese Platter - December 16, 2024
- White Chocolate Macadamia Nut Cookies - December 12, 2024
thecompletecookbook says
Oh boy oh boy oh boy – talk about a perfect sweet treat!
:-) Mandy
Katrina says
The brownies are good, I made them today. I think mine are overbaked just a bit, but they are still a hit. Thanks!
Amanda says
Would love to hear what you think Ginette. Not sure why your cheesecake mixture was stiff. Was the cream cheese cold? Or the melted chocolate still pretty hot?
Ginette says
I just made some for the firt time and they are in the oven right now!! Cream cheese mixture came out very smooth – stiff – but maybe that's the way it's supposed to look? I will let everyone know how they turned out later.
MaryBeth says
OMG…can you say diabetic comma? This is over the top delish looking. I would so have to control myself around these.
Megan says
I would love these scrumptious bars! Another great recipe! :)
Avanika [YumsiliciousBakes] says
Ooh Amanda!! Those look amazing :) I love cheesecake brownies, but I've never tried adding chocolate to them [I know!!!] Can't wait to try them.
Tammy says
why oh why do I have a weakness for food blogging? I come across recipes such as this one and I can't say no, my jeans are not going to fit me anymore if I keep doing this! thanks for sharing, I can't wait to fix my chocolate craving with this one! wow!
Darlene's Quilts and Stuff says
I will definitely try this one.
Thanks for sharing again!
briarrose says
Want….them…..this is definitely on my need to try list. :)
Kristen says
These are going to the top of my to make list!!
Jennifurla says
WOW, I love the first picture. The texture is great since you really blended. LOVE
Nutmeg Nanny says
Rich chocolaty heaven!
Cooking Gallery says
This is really bad…..!! You make me crave for some brownies now, they look so delicious!!
Cookin' Canuck says
I HAVE to try these. They look too good for words.
Lana @ Never Enough Thyme says
Oh, my word! Talk about something making you want to lick the computer screen – this one does!
Amanda says
Good to know Katrina! My cream cheese was very soft, so that may be why I didn't have a problem. Mine was silky smooth! :)
Katrina says
Oh also, just a little tidbit, though yours looks super creamy and smooth, my chef friend told us in a class once that once you add eggs to a cream cheese mixture, even in a food processor, that you can't get all the lumps out if there are lumps in the cream cheese. Not sure how really true that is, but in the culinary world, I take everything she says as Bible. ;) I think the key is just to make sure your cream cheese is really softened/room temp so the lumps disappear. Gonna make this one!
Katrina says
I'm going to have to make these, because my "picky" husband loves brownies and loves cheesecake and I made him some chocolate cheesecake squares once (with just an Oreo crust) and he loved it. Yum yum, Amanda!
Fallon says
Those look so heavenly. I'm a huge fan of rich and fudgy brownies. The cheesecake is a nice twist, something I wouldn't expect.