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Cheesecake Brownies Recipe

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We took our Fudgy Walnut Brownies, omitted the nuts, and swirled cream cheese through the batter. The result is another fudgy brownie made even more decadent with cream cheese.

If you are looking for a dark, rich, fudgy brownie that is different, this is it. If you like more cream cheese, try the variation.

This fancy-looking brownie is easy to make. It is a simple two-step recipe. Mix the batter for the brownies in one bowl and the cream cheese mixture in another. Pour the brownie batter and the cream cheese mixture into the pan in stages then swirl it with a spatula.

Additional Recipes and References

• Free! How to Bake, a free 250 page baking book
• Free! Easy Cheesecakes from A to Z (Includes “A Cheesecake Troubleshooting Guide)
• Free! A Manual for No-Bake Cheesecakes
• Springform Pans from Round to Square
• Click to see the Cheesecake Recipe Index with over 40 additional recipe

Ingredients

For the brownies:

5 ounces unsweetened chocolate
1 1/4 cup butter
1 1/4 cups brown sugar
1/2 teaspoon salt
3 large eggs
1/2 tablespoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose or bread flour

For the cream cheese filling:

1 8-ounce package of cream cheese
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 large egg yolks

Directions

Preheat the oven to 325 degrees. Lightly grease a 9 x 13-inch baking pan. Dust with flour or line with parchment paper.

1. Cut the chocolate into pieces. Melt the butter in the microwave or a double boiler. Add the chocolate. Let it sit for a minute and then stir. If the chocolate is not completely melted and mixture smooth, return it to the microwave or double boiler and heat until melted and smooth. Stir in the sugar and salt.
2. In a bowl, whisk the eggs together. Add the eggs and vanilla to the chocolate mixture. Stir until combined.
3. Add the flour. Stir until combined again. Set aside.
4. For the cream cheese filling, beat the cream cheese until fluffy. Add the sugar and vanilla and beat in. Add the egg yolks and beat until smooth. Set aside.
5. Pour half of the chocolate batter into the prepared pan. Spoon half of the cream cheese filling onto the batter in pools. Pour the rest of the chocolate batter over the cream cheese pools. Spread smooth. Spoon the remaining cream cheese filling in pools over the top of the brownie batter.
6. Hold a table knife or spatula vertically and cut through the batters just until the two batters are swirled together. Do not over mix.
7. Bake for 45 to 50 minutes or until the brownies test done by sticking a toothpick or knife into the center of the pan. The brownies will be done when moist crumbs cling to the toothpick or knife. Let the brownies cool completely before removing them from the pan.

Baker’s note: If you are in a hurry to get to your brownies—and who isn’t—stick the pan of brownies in the refrigerator to cool.

Variation

Cream Cheese Brownies. Make twice as much cream cheese filling by doubling that portion of the recipe. Instead of swirling the cream cheese through the brownie batter, spoon all of the cream cheese filling on top. The result will be a double-decker brownie: chocolate on the bottom and cream cheese on top.