Chocolate Cheesecake Brownies for Dummies
Decadent, fudgy, and irresistibly creamy, these Chocolate Cheesecake Brownies for Dummies are the ultimate dessert mash-up that even beginners can master! Perfectly balancing the rich intensity of semisweet chocolate with the tangy sweetness of a velvety cheesecake layer, this recipe delivers a flawless swirl of flavors and textures. With a simple, step-by-step process that takes just 20 minutes to prep, these indulgent squares are baked to perfection in under an hour. Ideal for holidays, potlucks, or satisfying your chocolate cravings, these brownies are as stunning as they are effortless. Bake a batch today and savor the creamy cheesecake layers nestled in moist, dense brownie bliss! Keywords: chocolate cheesecake brownies, easy dessert recipe, fudgy brownies, beginner-friendly baking.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 170 grams semisweet chocolate chips
- 200 grams granulated sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 0.25 teaspoons salt
- 225 grams cream cheese
- 50 grams powdered sugar
- 1 piece egg yolk
- 1 teaspoon vanilla extract (for the cheesecake layer)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt the butter and semisweet chocolate chips together in 30-second intervals, stirring after each session, until smooth. Let it cool for a few minutes.
Whisk in the granulated sugar, followed by the eggs (one at a time) and vanilla extract, until fully combined.
Add the flour, cocoa powder, and salt. Gently fold the mixture until just combined. Do not overmix.
Pour two-thirds of the brownie batter into the prepared pan and spread it into an even layer using a spatula.
In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar, egg yolk, and vanilla extract, and beat until creamy and well combined.
Spread the cheesecake mixture evenly over the brownie layer in the pan.
Dollop the remaining brownie batter on top of the cheesecake layer, then use the tip of a knife to create swirls by gently dragging it through the batter and cheesecake.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter).
Allow the brownies to cool completely in the pan on a wire rack, then transfer to the fridge for about 1 hour for easier cutting.
Remove the brownies using the parchment paper overhang, slice them into squares, and serve!
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 28.4 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 96 mg | 2% | |
*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.
