Cheesecake Brownies

5 from 3 reviews

These cheesecake brownies are super fudgy chocolate brownies. They have cheesecake swirled on top of the brownies.

Prep Time45

Cook Time45

Chilling Time3

Total Time4 30

Servings: squares

Calories: 294kcal

Preheat the oven to 350℉. Spray a 9X9- inch square baking pan with a baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
In a medium bowl using a mixer, beat the cream cheese, sugar, and vanilla on high speed for 2 minutes.
8 oz Cream cheese, 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract
Scrape the bowl and add in the egg. Mix on low speed until just combined. Set aside.
1 Large eggs

In a medium bowl, mix the flour, cocoa powder, cornstarch, and salt. Set aside.
1 cup All-purpose flour, 1 cup Unsweetened cocoa powder, 1 TBSP Cornstarch, 1 tsp Salt
Using a mixer, beat the sugar, powdered sugar, eggs, and egg yolk on high speed for 2 minutes.
1 1/2 cups White granulated sugar, 1/2 cup Powdered sugar, 3 Large eggs, 1 Egg yolk
Add in the melted butter, oil, and vanilla. Mix on low until combined. Add in the dry ingredients and mix on low speed until just combined.
1/2 cup Unsalted butter, 1/2 cup Oil, 1 tsp Pure vanilla extract
Pour half of the brownie batter into the pan. Spread evenly. Use a large cookie scoop. Scoop all of the cheesecake batter on top of the brownie batter. Place the dollops around randomly. Scoop the brownie batter on top in randomly placed dollops.
Use a butter knife to very gently swirl it together. You want to be careful to not over swirl the batters.
Bake for 40-50 minutes. Bake until a toothpick inserted comes out with moist crumbs. If it raw batter, bake for another 5 minutes before testing again.
Cool the brownies (in the pan) on a cooling rack until completely cool. Place in the fridge and chill for at least 3 hours. Cut the brownies into 16 squares.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies and cause them to be cakey.

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.