V for Veggy

Home / All Recipes / American / Chocolate Cheesecake Brownies

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.
Chocolate Cheesecake Brownies.

Chocolate Cheesecake Brownies.

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.

(Left) Ingredients for the brownies layer. (Right) Ingredients for the cheesecake layer.

(Left) Ingredients for the brownies layer. (Right) Ingredients for the cheesecake layer.

Ingredients for the brownies layer

For the brownies layer, we will need:

  • 8 tablespoons unsalted butter
  • 1 cup (200 gram) sugar
  • 12 cup (50 gram) cocoa powder
  • 12 teaspoon salt
  • 12 teaspoon baking powder
  • 12 teaspoon espresso powder
  • 12 tablespoon vanilla extract
  • 2 large eggs
  • 12 cup (60 grams) all-purpose flour
  • 1 cup (170 grams) semisweet chocolate chips
Brownies batter: (1) Melt butter. (2) Add sugar and stir until sugar melts. (3) Stir in cocoa powder, salt, baking powder, espresso powder, and vanilla extract. (4) Whisk in eggs. (5) Whisk in all-purpose flour. (6) Fold in chocolate chips.

Brownies batter: (1) Melt butter. (2) Add sugar and stir until sugar melts. (3) Stir in cocoa powder, salt, baking powder, espresso powder, and vanilla extract. (4) Whisk in eggs. (5) Whisk in all-purpose flour. (6) Fold in 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
  • 14 cup (60 grams) all-purpose flour
Cheesecake batter: (1) Beat cream cheese until fluffy. (2) Stir in sugar. (3) Stir in egg, vanilla extract, and heavy cream. (4) Stir in all-purpose flour.

Cheesecake batter: (1) Beat cream cheese until fluffy. (2) Stir in sugar. (3) Stir in egg, vanilla extract, and heavy cream. (4) Stir in 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.

(1) Pour half of the brownies batter into the cake pan. (2) Top with cheesecake batter. (3) Dollop remaining brownies batter onto cheesecake batter and swirl. (4) Bake in the oven until golden brown and set.

(1) Pour half of the brownies batter into the cake pan. (2) Top with cheesecake batter. (3) Dollop remaining brownies batter onto cheesecake batter and swirl. (4) Bake in the oven until golden brown and set.

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.

Remove the cake from its pan once it is completely cool, and cut it into 16 slices.

Remove the cake from its pan once it is completely cool, and cut it into 16 slices.

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.

Chocolate Cheesecake Brownies.

Chocolate Cheesecake Brownies

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 1 hour 15 mins

Serves: 16

Print Recipe

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

  1. Preheat oven to 350 Fahrenheit (180 Celsius). Line an 8"x8" square pan with parchment paper.
  2. Brownies batter: Melt butter in a saucepot. Stir in sugar and cook until sugar melts and the mixture is smooth.
  3. Remove from the heat and stir in cocoa powder, salt, baking powder, espresso powder, and vanilla extract. Set aside to cool for 5 minutes.
  4. Whisk in the eggs, then the flour, stir until smooth.
  5. 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.
  6. Fold the chocolate chips into the brownie batter.
  7. Assemble the cake: Transfer half of the brownies batter into the prepared pan, top with the cheesecake batter.
  8. Dollop the remaining brownies batter onto cheesecake batter, swirl to create a marble effect.
  9. Bake: Bake the cake for 40-45 minutes or until a cake tester comes out clean.
  10. Remove the cake from the oven and cool it completely before cutting and serving.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: