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Cheesecake Brownies

Rich and fudgy chocolate brownies topped with a perfectly tangy and creamy swirled cheesecake layer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 377
Ingredients Method Notes

Ingredients
  

  • 12 ounces semi-sweet or bittersweet chocolate chips 12 ounces semi-sweet or bittersweet chocolate chips
  • 6 tablespoons unsalted butter cut into small cubes 6 tablespoons unsalted butter cut into small cubes
  • ¾ cup granulated sugar ¾ cup granulated sugar
  • 1 teaspoon vanilla extract 1 teaspoon vanilla extract
  • 3 eggs room temperature 3 eggs room temperature
  • ¼ cup unsweetened cocoa powder ¼ cup unsweetened cocoa powder
  • ⅓ cup cornstarch ⅓ cup cornstarch
  • ½ teaspoon salt ½ teaspoon salt
  • 1 cup mini semi-sweet chocolate chips 1 cup mini semi-sweet chocolate chips
  • 8 ounces cream cheese softened 8 ounces cream cheese softened
  • ½ cup granulated sugar ½ cup granulated sugar
  • 1 egg room temperature 1 egg room temperature
  • ½ teaspoon vanilla extract ½ teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F.
  2. Lightly spray a 9-inch square baking pan with cooking spray and line with parchment paper.
  3. Combine chocolate chips and butter in a large bowl and melt in the microwave.
  4. Stir in sugar and vanilla until completely combined.
  5. Add eggs one at a time, stirring in between until combined.
  6. Whisk together cocoa powder, cornstarch, and salt in a small bowl.
  7. Add dry mixture to wet mixture and stir vigorously until smooth.
  8. Stir in the mini chocolate chips.
  9. Pour two-thirds of the brownie batter into the prepared pan and smooth the top.
  10. Beat the cream cheese using a mixer until light and fluffy.
  11. Add in the sugar and beat until combined.
  12. Beat in the egg and vanilla extract until smooth.
  13. Spoon the cheesecake filling over the top of the brownie batter.
  14. Drizzle or spoon the remaining brownie batter over the top and swirl.
  15. Bake for 30 to 35 minutes or until an inserted toothpick comes out clean.
  16. Let cool completely in pan before slicing.
  17. Store in an airtight container in the refrigerator.

Notes

Always use full-fat block cream cheese for the best texture.
Do not overbake the brownies; the center should still have a slight jiggle when removed from the oven.