Cheesecake Chocolate Brownies - Baked chocolate brownies with cream cheese swirl are inspired by none other than Olivia Rodrigo! Chewy, fudgy brownies with swirls of creamy cheesecake throughout make one delicious dessert!
These cheesecake chocolate brownies are my daughter’s take on Olivia Rodrigo’s gutsy cheesecake!
Her Guts tour has sparked her “gutsy” recipes, and since finding them on Pinterest, my daughter has been testing her version of these brownies. I must say, they are mouthwatering.
Made with layers of fudgy chocolate brownies and a cheesecake filling swirled throughout. These little bites are heaven for those who love mini cheesecakes and don’t want to choose just one!
Why You’ll Love These Cheesecake Brownies
- They’re made with simple baking ingredients that you may already have on hand.
- Melting the chocolate can be done in the microwave or a double boiler.
- There’s a bit of cheesecake and fudgy brownie in every bite.
- The perfect dessert for potlucks, casual dinners, the holidays like Christmas, New Years or Thanksgiving, and more!
Brownie and Cheesecake Recipe Tips
- Always line your pan! Have a little excess parchment paper folded over the edges of the pan so you can use them to easily lift the brownies out of the pan.
- Using the double boiler. If you prefer to melt the chocolate using a double boiler, you can. An adult needs to supervise, but it’s an easier way to ensure the chocolate melts evenly without it burning and seizing.
- Use room-temperature ingredients for the cheesecake layer. Bring the cream cheese and the egg out to room temperature about 30 minutes before. To avoid clumps of cream cheese, it should be soft enough to mix. It also helps with even baking.
- To test whether your brownies are done, insert a toothpick into the center of the brownies. If it comes out clean, they’re ready to take out and cool.
- For clean brownie slices, it’s best to use a plastic knife. If you don’t have one, use a sharp kitchen knife and wipe the blade clean between each cut.
Ingredients for Cream Cheese Chocolate Brownies
- Unsalted butter: We’re adding salt as its own ingredient so we can control the amount.
- Chocolate chips and cocoa powder: Both work together, making these brownies extra chocolaty!
- Sugar: For added sweetness. Cocoa powder on its own doesn’t contain sugar, so we need to add extra.
- Eggs: These help to bind the brownies together but also help to keep them nice and moist.
- Vanilla extract: A yummy flavor that brings out the flavor of the chocolate.
- All purpose flour: Measure your flour correctly to avoid heavy, dense, and dry brownies.
- Salt: Brings out the flavors, which maximizes the taste of the brownies.
- Avocado spray: A nonstick spray so the brownies don’t stick to the pan.
- For the cheesecake topping: Soft cream cheese, sugar, egg, and vanilla.
How to Make the Best Chocolate Brownie Recipe
Step 1: Melt butter and chocolate chips in a microwave-safe bowl for 30-second intervals. Stir between each interval, and continue to do this until the chocolate is melted and smooth.
Step 2: Whisk in the sugar, eggs, vanilla, flour, cocoa powder, and salt. Mix to combine into a brownie batter. Reserve ¼ of that mixture in a separate bowl. Pour the rest into the prepared 8x8 baking pan lined with parchment paper.
Step 3: In a separate bowl, mix the softened cream cheese and sugar until smooth. Add in the egg and vanilla and mix until smooth.
Step 4: Pour this cheesecake batter over the brownie batter already in the pan and use a spatula to spread it to the edges.
Step 5: Take the reserved batter you’ve set aside and drop spoonfuls of it over the cheesecake layer in even rows. Use a toothpick to make a swirly design with the brownie batter on top.
Step 6: Bake the brownies in a preheated 350-degree oven for 30-40 minutes.
Preheat the oven to 350 F.
Step 7: Once the brownies are out of the oven, allow them to cool completely before cutting them into squares.
Enjoy!
Recipe FAQS
These are decadent enough as they are, but if you are looking to serve it with something a little extra, I suggest a scoop of vanilla bean ice cream or a dollop of whipped cream or strawberry sauce.
Keep brownies stored in an airtight container so they don’t dry out. Keep them in the fridge for up to 4 days.
Yes, you can freeze the brownies whole once they’re completely cooled, or cut them up and freeze them in individual squares.
Wrap them in plastic wrap and then a layer of aluminum foil. Keep them in a freezer bag to keep frozen for up to 2 months. Thaw before serving.
To check if your brownies are ready, gently insert a toothpick into the center. If it comes out with just a few moist crumbs or comes out clean, you're all set! If it has wet batter on it, just pop them back in the oven for a little longer.
More Chocolate Desserts You’ll Love
- Chocolate Molten Lava Cake
- Whoopie Pie Cookies
- Chocolate Ice Cream Cake
- Delicate Chocolate Cake “Spartak” Recipe
- Classic Tiramisu
- Best Chocolate Protein Shake Recipe
- Chocolate Chip Walnut Cookies
- Dubai Pistachio Chocolate Bar
When YOU make this Homemade Brownie and Cheesecake Recipe please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
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Easy Cheesecake Brownie Recipe
Equipment
Ingredients
Brownie Dough
- ½ cup butter unsalted cut into about 8 pieces
- 1 ⅓ cups chocolate chips semi sweet
- ½ cup sugar cane sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- 3 tablespoons cocoa powder
- 1 teaspoon sea salt or ½ teaspoon regular salt
- oil spray for spraying baking sheet
Cheesecake Topping
- 8 oz cream cheese room temperature
- ¼ cup sugar cane sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
How to Make Brownie
- Preheat the oven to 350F and prepare an 8-inch baking dish by lining it with parchment paper and spraying it with cooking spray.
- For the brownie layer, start by placing the butter and 1 ⅓ cups of chocolate chips in a large bowl. Microwave the mixture in 30-second intervals, stirring in between, until the chocolate is melted and smooth or use a hot bath method.
- Whisk in the sugar, eggs, vanilla extract, follow by flour, cocoa powder, and salt. Set aside a ¼ cup of the batter in a separate bowl. Spread the rest of the batter into the prepared baking dish.
For the Cheesecake Layer
- For the cheesecake layer, mix cream cheese and sugar until smooth. Add an egg and vanilla extract and mix until smooth. Pour the cheesecake mixture over the brownie batter in the baking tray and spread it to the edges.
- Next, drop small spoonfuls of the reserved brownie batter over the cheesecake layer in even rows and spread it with toothpick makig a swirly design.
- Bake the cheesecake brownies for approximately 30-40 minutes (Insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs or clean, they're done. If it's wet with batter, they need more time).
- Once the brownies have cooled, cut them into 12 squares. Enjoy your delicious cheesecake brownies with pumpkin spice latte!
Notes
- Add chocolate chips inside the brownies for more chocolaty flavor, about ½ cup of chocolate chips or more if desired.
- Store homemade brownies inside the airtight container, eat within 3 days.
Nutrition
Quote of the Day
This recipe was changed and updated on November 3, 2024.
Happy baking!
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