Cheesecake Brownies 🍰🍫
Ingredients:
For the Brownies:
12 oz semi-sweet or bittersweet chocolate chips
6 tbsp unsalted butter, cut into cubes
¾ cup granulated sugar
1 tsp vanilla extract
3 eggs, room temperature
¼ cup unsweetened cocoa powder
⅓ cup cornstarch
½ tsp salt
1 cup mini semi-sweet chocolate chips
For the Cheesecake Layer:
8 oz cream cheese, softened
½ cup granulated sugar
1 egg, room temperature
½ tsp vanilla extract
Directions:
Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper and lightly grease.
In a microwave-safe bowl, melt the 12 oz chocolate chips and butter together in 30-second intervals, stirring until smooth. Let cool slightly.
Stir in granulated sugar and vanilla extract. Add eggs one at a time, mixing well after each.
Whisk in cocoa powder, cornstarch, and salt until smooth. Fold in mini chocolate chips.
Pour most of the brownie batter into the prepared pan, reserving about ½ cup for topping. Smooth into an even layer.
In another bowl, beat cream cheese and sugar until creamy. Add the egg and vanilla and beat until smooth.
Pour the cheesecake mixture over the brownie base and gently spread. Dollop reserved brownie batter on top and swirl with a knife or skewer.
Bake for 35–40 minutes, or until the center is just set and edges are slightly puffed.
Cool completely in the pan, then chill in the fridge for at least 2 hours before slicing for clean edges.
Prep Time: 20 minutes | Baking Time: 40 minutes | Chill Time: 2 hours | Total Time: 3 hours
Kcal: 320 kcal | Servings: 16 squares
Tips:
For perfect swirls, use a butter knife and drag lightly through both batters.
Chill fully before cutting to get clean, sharp edges and firm texture.
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