Cheesecake Brownies combine delicious chocolate with creamy, rich cheesecake to make an incredible yummy dessert!
This recipe is excellent for those times when you are having special guests, going to a cookout, or for taking to your next potluck dinner. They are a bit "irresistible" so beware but don't let that stop you from trying this great Cheesecake Brownies recipe.
the oven to 350 degrees Fahrenheit.
Line a 13x9x2-inch baking pan with nonstick aluminum foil and set aside. Note: I didn’t have nonstick aluminum foil, so I lined the pan with regular aluminum foil and then greased the foil inside the pan with nonstick cooking spray. It worked well! Just make sure to cover the entire area of foil so the brownies slip out easily.
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup (1 stick) unsalted butter, chopped in smaller pieces
- 4 ounces unsweetened chocolate, chopped
- 1 ½ cups sugar
- 4 eggs
- 1-teaspoon vanilla
Make the Brownie Mix
In a medium-size bowl, blend flour, baking powder and salt and set aside.
The size bowl you use to melt the unsweetened chocolate and butter depends on whether you are mixing the batter by hand or using a mixer. If you’re mixing the batter by hand, use a large glass bowl. If you’re using a mixer, you can use a small glass bowl to melt the chocolate and butter.
Combine the butter and chocolate in the glass bowl. Microwave on High for 1 minute, stirring until the mixture is smooth and well blended. Sometimes the chocolate takes a few more seconds to melt, so if after a minute it isn’t melted enough to blend well with the butter, heat the mixture for another 15 seconds or so and check it again.
If you’re using a mixer, transfer the melted chocolate/butter mixture to the mixing bowl. Otherwise, simply add the next ingredients to the large glass bowl you used to melt the chocolate and butter.>
Add the sugar to the chocolate mixture and stir until it’s well blended. Add the eggs and the vanilla and blend well. Add the dry ingredient mixture slowly.
Transfer the well-blended brownie batter to the prepared 13x9x2-inch pan.
Cheesecake Batter Ingredients
- 6 ounces cream cheese, softened
- 1/3 cup all-purpose flour
- ½ cup sugar
- ½ teaspoon vanilla extract
- 2 Tablespoons milk
Make the Cheesecake Batter
In medium-size bowl, beat cream cheese until smooth.
(I washed out my mixing bowl and used it to make the cheesecake brownie batter).
Set the mixer on low and add the flour, sugar, and vanilla. It will have a grainy appearance at this point.
Add milk and mix until well blended – now it should appear creamier.
Cheesecake Batter + Brownies = Cheesecake Brownies
Make several indents in the brownie batter using a spoon. Fill each indent with a dollop of the cream cheese mixture. Continue to make and fill indents over the top in an uneven pattern. Don’t worry about how it looks – the cheesecake evens out as it bakes.
Bake the Cheesecake Brownies for 30 minutes at 350 degrees Fahrenheit.
Cool the brownies in the pan for about 15 minutes.
Lift the brownies from the pan using the foil and place the brownies directly onto the cooling rack. Cool for 2 hours before attempting to cut.
Recipe resource: Adapted from a recipe found in Family Circle Magazine
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