Quick & Easy Cream Cheese Brownies

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These Cheesecake Brownies are a unique blend of sweet, rich, fudgy brownies, and tangy, smooth cream cheese swirls. A perfect match and quick to prepare. Impress your friends and family with such a luxurious dessert.

Quick & Easy Cream Cheese Brownies

How do I prevent the cheesecake from being too runny?

To prevent the cheesecake brownies from being too runny, make sure you measure the ingredients correctly. Also, use cream cheese and eggs at room temperature. Do not overmix the cheesecake batter. Mix just until combined, smooth and creamy.

Quick & Easy Cream Cheese Brownies

Quick & Easy Cream Cheese Brownies

What’s the best way to store leftover cream cheese brownies?

The best way to store leftover cheesecake brownies is to place them in an airtight container and store them in the refrigerator for up to 5 days.

Quick & Easy Cream Cheese Brownies

How do I know when the brownies are done baking?

The cheesecake brownies are done baking after 35-40 minutes in the oven. The top and the edges should set and a toothpick inserted in the center should come out clean or with a few moist crumbs.

Quick & Easy Cream Cheese Brownies

Quick & Easy Cream Cheese Brownies

These Cheesecake Brownies are a unique blend of sweet, rich, and fudgy brownie and tangy, smooth cream cheese swirls!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 16 Servings
Calories: 288kcal
Author: Kathy

Ingredients

For the brownie layer:

  • ¾ cup (1 1/2 sticks) unsalted butter
  • 5 oz chocolate chips
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 3 tbsp cocoa powder
  • ½ tsp salt

For the cheesecake layer:

  • 8 oz cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 tbsp all-purpose flour
  • pinch of salt
  • 1 large egg, room temperature
  • ½ tsp vanilla extract

Instructions

  • Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper. Leave some paper hanging on the sides, this will help you to remove the brownies from the pan.
  • Add the butter and chocolate chips to a large microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until melted and combined.
  • Add the brown sugar and granulated sugar to the chocolate mixture. Stir until combined. Then, add in the vanilla extract and 3 eggs, one at a time. Whisk after each addition using a hand whisk just until combined.
  • Finally, add all-purpose flour, cocoa powder, and salt. Stir using a rubber spatula just until combined and no lumps of flour remain. Don’t overmix the batter.
  • Transfer 3/4 of the brownie batter to the prepared baking pan. Spread evenly with a spatula. Reserve the remaining ¼ of the batter. Set aside.
  • Prepare the cream cheese batter. In a separate mixing bowl, beat together the cream cheese, granulated sugar, flour, and salt using an electric hand mixer or a stand mixer until creamy. Usually, it takes about 1-2 minutes. Add one egg and vanilla extract. Beat on low speed just until combined. Don’t forget to scrape the bottom and the sides of the bowl. You can also use a hand whisk for this step.
  • Spread the cheesecake batter over the brownie layer.
  • Spoon the remaining 1/4 of the brownie batter over the cheesecake layer. Swirl together using a knife creating a nice pattern. Do it gently trying not to disturb the lower layer.
  • Bake in the preheated oven for 35-40 minutes or until the edges and the top set. You can also check the readiness with a toothpick inserted in the center if it comes out clean or with a few moist crumbs - the cheesecake brownies are ready.
  • Remove from the oven and let cool completely. Then, remove the cheesecake brownie from the pan using the hanging paper. Slice into 16 squares and serve.

Nutrition

Calories: 288kcal | Carbohydrates: 32.2g | Protein: 4.5g | Fat: 17.5g | Saturated Fat: 10.4g | Cholesterol: 68mg | Sodium: 123mg | Potassium: 77mg | Fiber: 1g | Sugar: 24.1g | Calcium: 26mg | Iron: 1mg

Frequently Asked Questions about Cream Cheese Brownies

Quick & Easy Cream Cheese Brownies

1. How can I make clean cuts in my brownies?

Remove the cheesecake brownies from the oven. Let them cool to room temperature on the counter. Then, refrigerate for at least 2 hours. Remove from the baking pan and place on a cutting board. Slice into 16 squares using a sharp knife. Clean the knife using a paper towel between each cut.

2. Can I add nuts or other mix-ins to the brownie batter?

Yes, feel free to fold in chopped ¼ cup walnuts, chopped pecans, or chocolate chips to the brownie batter.

3. Can I use a brownie mix instead of making the batter from scratch?

No, I can’t recommend using a brownie mix for this recipe.

4. What size pan is best for baking these brownies?

I prefer using a 9×9-inch baking pan for thick cheesecake brownies.

5. What can I do if my brownie batter is too thick to swirl?

If your brownie batter is too thick to spoon over the cheesecake batter and swirl, add a small amount of milk. Start by adding 1/2 tbsp of milk until you achieve a spoonable consistency.

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