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Cheesecake Brownies Recipe


Cheesecake Brownies are the ultimate combination of cheesecake and delicious chocolate brownies. I have tried a lot of different types of brownies but I would say these are among my favorites. These are very easy to make a take very little time. Even though I would not recommend it if you are feeling lazy and want to use a chocolate brownie box mix that will work as well. Just pour the prepared box mix into the baking dish and top with the cheesecake mixture. The cheesecake topping is the high light of this recipe. A touch of vanilla extract gives it that amazing flavor. I didn’t swirl my brownies too much but you can swirl more with a butter knife for a more intense swirl effect. The weather hasn’t been very good here for picture lighting, but I’m trying!  Enjoy.


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Cheesecake Brownies Recipe


  • Author: Bobby
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Ingredients

  • ½ cup butter
  • 2 ounces dark chocolate (chopped)
  • 1 cup of sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • Cheesecake topping-
  • 1 (8 oz) package cream cheese (softened)
  • 1/3 cup sugar
  • 1 egg
  • ½ teaspoon vanilla extract

 


Instructions

  1. Pre-heat the oven to 350 degrees. In a small pan on the stove top melt butter and dark chocolate sitting until smooth. Remove from heat and allow it to cool.
  2. In a large bowl mix together sugar, eggs, vanilla extract. Pour butter/chocolate mixture into sugar mixture and mix well. Stir in flour and cocoa. Mix until well combined. Grease an 8 x 8 baking dish and pour the mixture into the dish.
  3. To prepare cheesecake topping – soften cream cheese in the microwave if necessary. In a bowl beat cream cheese, sugar, egg, and vanilla extract until smooth.
  4. Slowly spoon cheesecake mixture over the chocolate mixture in the baking dish and gently swirl with a butter knife.
    Bake for 30-40 minutes or until the brownies is set. Remove from oven and allow brownies to cool.

 

 

19 comments

  1. Nic says:

    Can I just ask a question about the recipe, in the ingredients, is it 2 or 3 cups of all purpose flour or two thirds of a cup of flour? I’m a little confused! I think its probably two thirds but just wanted to check!

  2. Matt says:

    Wow! that is a great freakin recipe I’m gonna make these for thanksgiving. If they aren’t a hit I don’t know what is.
    I’m gonna roam around a littel more and see what else you have instore for me…

  3. Bobby says:

    HoneyB – Thanks, they were really good.

    Happy Cook – thanks for the compliments.

    Sonya – thanks.

    Jodi – I have many waiting 😀

    Nic – It is two thirds of a cup. I hope you enjoy the recipe.

    Russell – Sounds good. Have a great thanksgiving. These brownies will make a great addition.

  4. ingrid says:

    Your pictures look great (better than mine that’s for sure)!

    Cream cheese brownies are definitely one of my fave brownies but then again I’m a huge fan of cream cheese anything. I prefer vanilla over chocolate.
    ~ingrid

  5. amateur cook says:

    Delicious! I am eating it as I blog. Maybe my house is cold, but I had to bake it for 45 min, and the center was still slightly fudgy. Next time, I will try baking it for an extra 5 – 15 min to get the center more uniformly cooked like the borders. Soften the cream cheese by putting the bowl on top of the warm stove top (not over a flame) while your oven is preheating, and cream the cream cheese to a soft consistency with the sugar, then remove bowl from the stove top when you add the egg and vanilla. Use Droste cocoa powder, which a chocolatier recommended and available in most supermarkets. Looking forward to trying the rest of your amazing recipes.

  6. Nanny says:

    Mmmmm! So very good! A delicious brownie and a glass of milk. Takes me back…
    I do have a question..Now that we have grown up taste and appreciate this wonderful cheesecake version of brownies, I was wondering if it is possible to double the cheesecake recipe to put on them?

  7. amateur cook says:

    I attempted this recipe again for Thanksgiving. This time, I cooked it for 55 min, which may have been too long because the cheesecake part on top was starting to brown quite a bit. However, the brownie part was perfect. Next time, I will try 50 min., or is there a technique to still cook it for 55 min without having the top brown so much?

  8. Mrs zeeshan says:

    hello.
    i just wanted to know that y baking powder is not in the recipe ?
    and if v dont have dark choclate(instead Normal sweetened cooking chocolate) then can v cut down the amount of sugar in the recipe in order to avoid over sweetness in the brownies

  9. Julia says:

    They’re yum or at least the edges are because although I baked it for 25 minutes longer than required the middle brownie dough part is still not done… :/ I had to take it out though because I had to go somewhere and the top was getting brown. Maybe it’s my oven, although I’ve not had this problem before.

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