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Cheesecake Brownies

Active time: 30 minutes | Bake time: 40 minutes | Chil time: 3+ hours


I’m currently working on writing an article on different easy ways to spruce up brownies and I realized I hadn’t yet developed my own cheesecake brownie recipe! I’m a big fan of cheesecake, and love tanginess it adds to brownies, so I immediately got working on my own recipe. The super chocolatey brownies are an amazing compliment to the tangy cream cheese. The only negative is having to wait for them to chill in the fridge!


Ingredients:

For the brownies:

  • 226g (1 cup/2 sticks) butter, melted

  • 2 tbsp coconut oil (or canola/vegetable oil), melted

  • 135g (1 cup + 1 tbsp) powdered sugar

  • 200g (1 cup) granulated sugar

  • 2 tsp vanilla extract

  • 3 eggs, room temperature

  • 120g (1 cup) all purpose flour

  • 1 tsp salt

  • 100g (1 cup) cocoa powder

  • 180g (1 cup) chocolate chips

For the cheesecake:

  • 16 ounces (2 blocks) cream cheese, room temperature

  • 80g (¾ cup) granulated sugar

  • 1 tsp vanilla bean paste (or vanilla extract)

  • 2 large eggs, room temperature

Directions:

  1. Preheat oven to 350°F. Line a 9x13 pan with parchment paper.

  2. Melt the butter & coconut oil in a large, microwave-safe bowl.

  3. While the butter is still hot, add both sugars. Whisk until evenly incorporated. Leave to cool for 10 minutes.

  4. Once slightly cooled, add the vanilla, and eggs. Whisk to incorporate.

  5. Add flour, cocoa, and salt. Gently fold in the dry ingredients with a spatula until mostly combined (still some flour streaks visible).

  6. Add chocolate chips; fold into batter. As you fold in the chocolate chips, the dry ingredients will continue to incorporate. Do not overmix.

  7. Pour your batter into the prepared 9x13 pan and spread out evenly with a spatula.

  8. In a separate medium bowl, cream the cream cheese with a spatula until smooth. Mix in sugar, vanilla, and eggs.

  9. Once evenly combined, scoop dollops of the cheesecake mixture over the top of the brownie layer. Swirl through the brownie and cheesecake with a butter knife to create a swirl design.

  10. Bake for 36-42 minutes, until the center of the brownie no longer jiggles if the pan is shaken gently.

  11. Let cool in the pan at room temperature for around 45 minutes before transferring to the refrigerator for around 2+ hours until chilled.



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