Bready or Not: Cheesecake Brownies

Cheesecake Brownies. Beautiful to behold. Delicious to eat.

I’m not a cheesecake person. But the pairing of chocolate and cheesecake? That makes it work.

This recipe is all about that balance of different kinds of sweetness. The addition of semisweet chocolate chips complements both and adds a different texture, too.

I have to say, I love the swirl effect on the top of these brownies. There’s something especially pleasing about food that looks as amazing as it tastes.

If you want a similar, stronger (and more expensive) pairing, my Swirled Goat Cheese Brownies will also interest you.

Modified from All Recipes Magazines, November 2017.

Print Recipe

Bready or Not: Cheesecake Brownies

This take on a classic pairs brownies with rich cream cheese. The semisweet chocolate chips throughout complement in a delicious way.

Course: Dessert, Snack

Keyword: bars, brownies, chocolate, cream cheese

Author: Beth Cato

Ingredients

• 8 oz cream cheese softened
• 3/4 cup white sugar divided
• 3 eggs
• 2 cups semisweet chocolate chips divided
• 1/4 cup unsalted butter
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

• Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with heavy foil and apply butter or nonstick spray.
• Beat together cream cheese, 1/4 cup sugar, and 1 egg until fairly smooth; some small chunks are fine. Stir in 1 cup chocolate chips.
• In a microwave safe bowl, heat the butter and remaining 1 cup chocolate chips in brief bursts until fully melted and smooth; watch it carefully and stir well between each burst. Stir in the remaining 1/2 cup sugar, followed by the 2 eggs, flour, baking powder, and salt.
• Pour half the chocolate batter into the ready pan and spread into an even layer. Gently spread the cream cheese batter on top. Drop dollops of the rest of the chocolate batter on top. Use a butter knife or narrow spatula to swirl the layers together for a marbled effect.
• Bake until the top is crinkled and edges are pulling away from the sides of the pan, about 25 to 30 minutes. Let cool at room temperature for an hour, then stash in the fridge for another few hours to completely cool.
• Use the foil to lift the contents onto a cutting board to slice into bars. Store in a sealed container in fridge, waxed paper between stacked layers to prevent stocking, for up to three days, or freeze for later enjoyment.
• OM NOM NOM!