• maryse

Cheesecake brownies

Updated: Apr 27, 2019

What do you do when you can't decide between brownies and cheesecake? Combine them!

A fun twist on brownies, the cheesecake layer cuts down the sweetness a bit which makes it really hard to stop eating these. What I especially like about these is that other than the brick of cream cheese, I usually have most of the ingredients already available in my pantry!

Makes 16 brownies


For the brownie batter:

  • 1/2 cup all purpose flour

  • 1/4 tsp baking powder

  • 1/4 tsp salt

  • 120 g (1/2 cup) unsalted butter

  • 1/3 cup cocoa powder (unsweetened)

  • 1 cup sugar

  • 1/2 tsp vanilla

  • 2 eggs

  • 1/4 cup semi-sweet mini chocolate chips

For the cheesecake batter:

  • 1 block (225g) cream cheese, room temperature

  • 1/3 cup sugar

  • 1 egg

  • 1/4 tsp salt


  1. Preheat oven to 350F. Grease an 8"x8" baking pan and line with parchment paper.

  2. Start by making the brownie batter. In a medium sized bowl, combine flour, salt, and baking powder and stir.

  3. Cut butter into pieces in a microwave safe bowl then heat for 30 seconds at a time, stirring each time, until melted.

  4. Whisk cocoa powder into melted butter, then add sugar and vanilla and whisk until fully combined. Add eggs one at a time and whisk until fully incorporated.

  5. Whisk wet ingredients into dry ingredients until just combined.

  6. Set aside 1/3 cup of brownie batter.

  7. Add chocolate chips to the remaining batter. then pour it into prepared baking pan and spread it to the corners.

  8. To make the cheesecake batter, using a stand mixer or electric mixer beat cream cheese at medium speed until fluffy. Add in sugar, egg, and salt and mix at medium-low speed until fully combined.

  9. Gently pour cheesecake batter over brownie batter and use a spatula to spread it to the corners, then add dollops of reserved brownie batter over top. Swirl using a butter knife.

  10. Bake for 30-32 minutes until edges begin to pull away from the sides then set whole pan onto wire rack to cool to room temperature. The middle will still be a bit wobbly when you take it out of the oven but it will finish baking while it cools. Once it comes to room temp, wrap with cling wrap and place in the fridge overnight so it sets completely.

Tried this recipe? I'd love to see what you made - tag me in your photos with @bronzebakery!

Want to see more of what I'm baking? Check me out on Instagram!

#dessert #chocolate

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