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Chocolate Cheesecake Brownies
This cake is the best of two worlds and a crowd favorite, combining an intensely chocolatey brownie layer with a decadent cheesecake with a chocolate swirl layer.
This chocolate cheesecake brownie is for when you can’t decide if you would rather bake an intensely chocolatey brownie or a decadent cheesecake. With two layers combining the best of both sweet treats, you will be making this cake again and again.
Ingredients for the brownies layer
For the brownies layer, we will need:
- 8 tablespoons unsalted butter
- 1 cup (200 gram) sugar
- 1/2 cup (50 gram) cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon espresso powder
- 1/2 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup (60 grams) all-purpose flour
- 1 cup (170 grams) semisweet chocolate chips
Ingredients for the cheesecake layer
For the cheesecake layer, we will need:
- 8 oz (225 gram) cream cheese, room temperature
- 6 tablespoons (75 gram) sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1/4 cup (60 grams) all-purpose flour
Chocolate brownies batter
Melt butter in a saucepot. Stir in sugar and cook until sugar melts and the mixture is smooth.
Remove from the heat and stir in cocoa powder, salt, baking powder, espresso powder, and vanilla extract.
Set aside to cool for 5 minutes.
Whisk in the eggs, then the flour, stir until smooth.
Cheesecake batter
Beat cream cheese until smooth.
Add sugar and continue mixing until smooth.
Mix in egg, vanilla extract, and heavy cream.
Add flour and beat until well mixed.
Assembling and baking the cake
Preheat oven to 350 Fahrenheit (180 Celsius). Line an 8"x8" square pan with parchment paper.
Fold the chocolate chips into the brownie batter.
Transfer half of the brownies batter into the prepared pan, top with the cheesecake batter.
Dollop the remaining brownies batter onto cheesecake batter, swirl to create a marble effect.
Bake the cake for 40-45 minutes or until a cake tester comes out clean.
Remove the cake from the oven and cool it completely before cutting and serving.
FAQs
1. Can I double the recipe?
Yes, you can double the recipe and bake the cake in a 9”x13” baking pan. The baking time and baking temperature remain the same.
2. Is it okay if I don’t use parchment paper?
You can grease the cake pan with butter, but lining the pan with parchment paper ensures that you can remove the cake easily and in one piece.
3. Which cocoa powder should I use?
You can use any cocoa powder intended for baking purposes. Feel free to choose between regular cocoa powder or Dutch cocoa powder. Avoid using a sweetened cocoa powder for preparing hot chocolate drinks.
4. How soon can I serve the cake?
For the best result, wait until the cake is completely set and cool to room temperature. If you can, make the cake a day ahead and chill in the fridge overnight.
Chocolate Cheesecake Brownies
Ingredients
- Brownies
- 8 tablespoons unsalted butter
- 1 cup (200 gram) sugar
- 1/2 cup (50 gram) cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon espresso powder
- 1/2 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup (60 grams) all-purpose flour
- 1 cup (170 grams) semisweet chocolate chips
- Cheesecake
- 8 oz (225 grams) cream cheese, room temperature
- 6 tablespoons (75 grams) sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1/4 cup (60 grams) all-purpose flour
Instructions
- Preheat oven to 350 Fahrenheit (180 Celsius). Line an 8"x8" square pan with parchment paper.
- Brownies batter: Melt butter in a saucepot. Stir in sugar and cook until sugar melts and the mixture is smooth.
- Remove from the heat and stir in cocoa powder, salt, baking powder, espresso powder, and vanilla extract. Set aside to cool for 5 minutes.
- Whisk in the eggs, then the flour, stir until smooth.
- Cheesecake batter: Beat cream cheese until smooth. Add sugar and continue mixing until smooth. Mix in egg, vanilla extract, and heavy cream. Add flour and beat until well mixed.
- Fold the chocolate chips into the brownie batter.
- Assemble the cake: Transfer half of the brownies batter into the prepared pan, top with the cheesecake batter.
- Dollop the remaining brownies batter onto cheesecake batter, swirl to create a marble effect.
- Bake: Bake the cake for 40-45 minutes or until a cake tester comes out clean.
- Remove the cake from the oven and cool it completely before cutting and serving.
Comments
It looks so delicious, I'll try it too.
Rich and delightful! Can't wait to make again. :)
Such a delicious combination of flavours and I know that I won't be able to just eat one piece! Thanks for the recipe.
This is SO good! I used to eat chocolate brownies but the cheesecake in this recipe is a very good addition!
I`m falling in love with this chocolate cheesecake brownie! Easy to follow recipe. It`s my favorite dessert now. Thank you!
Perfect! This recipe combines two of my favourite sweet bakes in the world! Absolutely delicious, not overly sweet and not difficult to make :) Thanks for the recipe!
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