Chocolate Cheesecake Brownies

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:

• 9×9 baking dish
• Food processor
• Wooden spoon
• Cooling rack

How to Make Cheesecake Brownies

Start by preheating the oven to 350 F and grease a 9×9 baking pan.

1. 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.
2. In another bowl, whisk together flour, salt and baking powder. Combine with butter mixture, and spread evenly in the baking dish. Set aside.

3. 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.
4. Spread cheesecake mixture evenly over the brownie layer.

5. 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.
6. 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:

1. Fudge Brownies with Peanut Butter Frosting
2. Fudge Brownies
3. Fudge Frosted Espresso Brownies
4. Brownies in a Cast Iron Skillet
5. Oreo Cheesecake Brownies
6. Chocolate Mint Brownies
7. 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.

4.97 from 31 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 16 brownies

1 hour hr

Calories: 251

Author: Amanda Davis

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

• ▢
  9×9 baking pan
• ▢
  Food processor
• ▢
  Wooden spoon
• ▢
  Wire cooling racks

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

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This post originally appeared on this blog on Feb 26, 2011.