Philly Cheesecake Brownies
Indulge in the ultimate dessert hybrid with these rich and decadent Philly Cheesecake Brownies! This recipe combines the fudgy, chocolatey goodness of classic brownies with a luscious, tangy cheesecake layer swirled on top for a stunning marbled effect. Perfectly balanced between sweet and creamy, these brownies are made with pantry staples like cocoa powder, cream cheese, and semisweet chocolate chips, making them a go-to treat for any occasion. Ready in under an hour, they’re an impressive yet easy dessert that will wow at parties, potlucks, or even as an indulgent afternoon snack. Serve them chilled for a refreshing twist, and don’t forget to save a few for yourself—these irresistible squares disappear fast!
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Recipe Information
Ingredients
- 0.75 cup Unsalted butter
- 1 cup Semisweet chocolate chips
- 1 cup Granulated sugar
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 2 tablespoons Cocoa powder
- 0.5 teaspoon Salt
- 8 ounces Cream cheese (softened)
- 0.5 cup Powdered sugar
- 1 piece Large egg (for cheesecake layer)
- 1 teaspoon Vanilla extract (for cheesecake layer)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving overhangs for easy removal.
In a medium saucepan, melt the unsalted butter over low heat. Stir in the semisweet chocolate chips until smooth and fully melted. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together granulated sugar and 2 eggs until light and fluffy. Stir in vanilla extract. Pour in the cooled chocolate mixture and whisk until fully combined.
Sift together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until no streaks of flour remain.
Pour the brownie batter into the prepared baking pan and spread evenly with a spatula.
For the cheesecake layer, beat the softened cream cheese in a medium bowl until smooth. Add powdered sugar, 1 egg, and vanilla extract, and mix until creamy and fully incorporated.
Dollop the cheesecake mixture over the brownie batter in the pan. Use a knife to gently swirl the two layers together, creating a marbled effect.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Allow the brownies to cool completely in the pan before lifting them out using the parchment overhangs. Slice into 12 squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 167 mg | 7% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 29.2 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 103 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.
