Cheesecake Brownies

These cheesecake brownies are super fudgy chocolate brownies. They have cheesecake swirled on top of the brownies. The fudgy brownie layer and creamy cheesecake layer are the perfect combination of my favorite desserts.

These cheesecake brownies are decadent brownies, perfect for if you want to bring your homemade brownies to the next level. The cheesecake and brownie swirl not only gives them the best flavor, but a great look, too. This cheesecake brownie recipe is a guaranteed hit every time.

For more cheesecake filling recipes, try Oreo Cheesecake Cookies, Strawberry Cheesecake Cookies, and Pumpkin Cheesecake Cookies.

Why This Recipe Works

• Fudgy brownies- This rich fudgy brownie is so good on its own. It has a perfect fudgy brownie texture.
• Cheesecake swirl- Cheesecake makes everything better. The cheesecake mixture swirled in even makes them look good!
• Easy recipe- This is an easy dessert to make that only uses simple ingredients so anyone can make it! You won’t want to make a box mix again. The cheesecake topping is a simple batter mixed in, no tricky steps involved.

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Oil- Use canola oil or vegetable oil.
• Large eggs- Take these out of the fridge 2 hours before baking to get to room temperature.
• Unsalted butter- Melt this before you need it so it has time to melt any remaining chunks and cool down.
• Powdered sugar- For best results, be sure to sift this as clumps can cause gritty texture.
• Unsweetened cocoa powder- I strongly recommend dutch process cocoa powder for a more rich chocolate flavor. This is the one I used.

Step By Step Instructions – Cheesecake

Here is how to make the cheesecake for these brownies. This recipes uses an electric mixer. A hand mixer or a stand mixer with paddle attachment will work.

STEP 1: Prep. Preheat the oven to 350°F. Then, spray a 9X9 inch square pan with baking spray. Line it with parchment paper along the bottom and coming up 2 sides enough to use as a handle and spray it again.

STEP 2: Beat cream cheese and sugar. Add the cream cheese, sugar, and vanilla extract to a medium bowl and use a mixer to beat it on high speed for 2 minutes.

STEP 3: Add egg. Scrape the sides of the bowl and add the egg to the cream cheese mixture. Mix it in on low speed until just combined.

Step By Step Instructions – Brownies

Here is how to make and bake the cheesecake brownies.

STEP 1: Dry ingredients. Mix the all purpose flour, cocoa powder, cornstarch, and salt in a medium bowl. Set it aside.

STEP 2: Beat sugar and eggs. In a large bowl or bowl of a stand mixer, add the sugar, powdered sugar, eggs, and egg yolks. Beat them with a mixer on high speed for 2 minutes.

STEP 3: Combine. Add the melted butter, oil, and vanilla extract to the sugar and eggs mixture. Mix them in on low until combined. Next, add the dry ingredients and mix them in on low speed until combined.

STEP 4: Pour and scoop batters. Pour half of the brownie batter into the baking pan and spread it in an even layer. Use a large cookie scoop to scoop all of the cheesecake batter in large dollops randomly on top of the brownie batter. Scoop the reserved brownie batter on top in randomly placed dollops.

STEP 5: Swirl. Use a butter knife to very gently swirl the batters together. Only lightly swirl or the batters with start to mix and lose the swirl pattern.

STEP 6: Bake. Bake for 40-50 minutes. They are done when a toothpick inserted into the middle of the brownies comes out with moist crumbs. If there is raw batter bake for an additional 5 minutes and test again.

STEP 7: Cool. Let the brownies cool in the hot pan on a cooling rack until it is completely cooled. Then, place it in the fridge and chill it for 3 hours. Cut the brownies into 16 squares.

Expert Baking Tips

• To make brownie recipes more fudgy you include more egg yolk and cornstarch.
• The extra egg yolk adds more fats to the recipe which helps give that moist and soft texture compared to the tougher, more cakey texture from the gluten in the flour.
• The cornstarch helps by breaking down the gluten strands from the flour as well leading to a more fudgy brownie.
• When doing the toothpick test make sure that there is not wet batter. If there is you need to bake them for a few more minutes. There should be moist crumbs, but no batter.

FAQ

Storing and Freezing

Store these cookie dough brownies in an airtight container like a cake carrier. Store in the fridge up to 5 days.

Freezing

You can freeze the cookie dough brownies in individual brownie slices. Place in an airtight container and freeze up to 30 days.

Other Brownie Recipes To Try

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.