Blue Ribbon Cheese Cake Brownies
Indulge in the ultimate dessert decadence with Blue Ribbon Cheesecake Brownies—an irresistible fusion of rich, fudgy chocolate brownies and creamy, tangy cheesecake. Perfectly marbled for a stunning visual appeal, these layered treats feature a buttery chocolate base, a silky cream cheese filling, and a delicate swirl of cocoa goodness. Finished with a luscious drizzle of melted milk or dark chocolate, they strike the perfect balance between sweet and sophisticated. Whether you're baking for a party, a special occasion, or simply an elevated snack, these cheesecake brownies are guaranteed to steal the show. With just 20 minutes of prep and straightforward instructions, this foolproof recipe delivers bakery-quality results. Perfect for brownie lovers and cheesecake enthusiasts alike, this dessert is an absolute crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 8 oz semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 0.25 tsp salt
- 8 oz cream cheese
- 0.5 cup powdered sugar
- 1 tsp vanilla extract (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 2 oz milk chocolate or dark chocolate (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing some paper to hang over the sides for easy removal.
In a medium saucepan, melt the butter and semi-sweet chocolate chips together over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.
Stir in granulated sugar until fully combined. Add 3 eggs (one at a time), mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined to avoid overmixing.
Pour approximately ¾ of the brownie batter into the prepared pan, spreading it evenly. Reserve the remaining batter for later.
In another bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add 1 egg and vanilla extract, mixing until incorporated.
Carefully pour and spread the cheesecake mixture over the brownie layer in the pan.
Drop spoonfuls of the reserved brownie batter over the cheesecake layer. Use a butter knife or toothpick to gently swirl the brownie and cheesecake layers together to create a marbled effect.
Bake in the preheated oven for 35–40 minutes, or until the center is set and a toothpick inserted into the brownie portion comes out with a few moist crumbs.
While the brownies are cooling, melt the milk or dark chocolate in the microwave in 20-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the cooled brownies for an added touch.
Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Slice into 16 squares and serve.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 32.7 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
