Chocolate Chip Cheesecake Brownies

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DECEMBER 1! It’s here. The start of a month where calories don’t count and cookie swaps are acceptable every day of the week! I figured we should kick things off with a bang and have some Chocolate Chip Cheesecake Brownies.

Chocolate Chip Cheesecake Brownies from www.whatsgabycooking.com (@whatsgabycookin)

First – a few announcements! I’m hosting actual REAL LIFE cookie swaps on the 7th in Seattle and the 12th in New York City!! Stay tuned for Seattle details but the NYC deets are in the link! There will be cookies and champagne and it’s gonna be awesome! Come hang, eat some food, bring some cookies if you feel up for it, and let’s do this! Okay – not to these Chocolate Chip Cheesecake Brownies.

Chocolate Chip Cheesecake Brownies from www.whatsgabycooking.com (@whatsgabycookin)

I used to make cheesecake brownies all the time in college – but for some reason I haven’t made them as obsessively recently. Never fear, this is no longer the issue! What I love most about cheesecake brownies is that the swirled cheesecake layer perfectly evens out the rich decadent brownies on the bottom making it a perfectly balanced bite. Add a few sprinkles of chocolate chips  and your friends will be begging you to make more!

Chocolate Chip Cheesecake Brownies from www.whatsgabycooking.com (@whatsgabycookin)

Chocolate Chip Cheesecake Brownies

4.8 from 9 votes
Course Dessert
Cuisine American
Servings 16 brownies

Ingredients
  

  • 4 ounces unsalted butter 8 tablespoons
  • 3 ounces bittersweet chocolate chopped
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup all purpose flour
  • 8 ounces cream cheese at room temperature
  • 1/3 cup white sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper and then spray with baking spray. Set aside.
  • For the Brownies: Melt the butter and chocolate in a small saucepan over medium low heat, constantly stirring until completely melted. Remove from the heat and whisk in the sugar, eggs and vanilla. Add the flour and carefully combine. Transfer to the parchment lined baking pan and set aside.
  • For the Cheesecake: In a food processor, combine the cream cheese, sugar, egg yolk, and vanilla and whip together until there are no lumps.
  • Using a spoon, drop pieces of the cheesecake batter on top of the brownie batter. Then using a knife, swirl the two batters together until you have a marbled effect.
  • Sprinkle with the chocolate chips.
  • Transfer baking dish to the oven and bake for 30-33 minutes.
  • Once baked, remove from oven and let cool for at least 2 hours. (Refrigerate to speed this process up if needed)

155 Comments

  1. i’m sort of a polka dot fanatic and the dishes caught my eye before the recipe did! Absolutely love them and please please let us know when your Mom is opening up her shop – one of a kind dishes are the best. Thank you!

  2. 4 stars
    I lived in Austin and miss it A LOT! Coincidentally, I have a hankering for cheesecake brownies and have my cream cheese sitting on the counter. You’re mom’s dishes would look so adorable on my table. They will get alot of use at my home. I’m sure wherever they land, they will be well loved. Sincerely, MaXINE

  3. Hi Gaby – I don’t have a food processor. I have a Kitchenaid stand mixer with a whisk attachment. Will that work for the cheesecake part of this recipe?

  4. Hi Gabby! My mom used to make something similar, but as individual cupcakes/muffins. I’m wondering if I cook your recipe in that type of pan, would it change the baking time?

    1. yes it would totally change the baking time! So if you make it in the muffin tin, keep your eyes on it since it won’t need to bake for so long

  5. Made these last night for a dinner party and they were amazinggggg. And pretty darn easy to make as well. Definitely a keeper!

  6. Hi Gaby! Bittersweet chocolate isn’t as common in local Ontario grocery stores. If I use Unsweetened would that mean I just need to add more sugar to the recipe and if so, what’s a good guesstimate? Thanks 🙂

  7. 5 stars
    These were AMAZING. I’m addicted. I made one small changed and added a 1/4 teaspoon of salt to the brownie mix part

    1. you could do the knife test to make sure the brownie batter is done – but really what you’re looking for is for it to NOT be super jiggly. A little jiggly is ok, because it will continue to cook for a few minutes once you take it out of the oven.

    1. the weight of that will be much lighter – I’d go for the regular stuff if you can get your hands on it!

  8. So so good! Doubled the recipe and used a 9×13 pan. Because more is more!
    Rich and decadent. The tangy cheesecake layer def balances the fudgy brownie. Cooling down and refrigerating does really help you make clean cuts. Would make again.

  9. 5 stars
    You need to run, don’t walk, and make these brownies! Super simple and SO delicious! Hot tip, make a double batch in a 9×13 pan and take to any holiday party you go to this year. Or just to have for yourself because let’s be honest, one batch will not be enough!

  10. Question, when increasing the amount of this recipe do I still need to use a 9×9 pan or should a larger pan be used? I increased to make 32 bars, so it would seem it would need to use a larger pan. When I printed with the larger amount it still said to use a 9×9 pan. Just checking. 🙂 Enjoy your videos. You make it look so easy, just wished I had your kitchen. 🙂
    Thanks,
    Rebecca

    1. you’ll need a larger pan but it will affect baking time. To be totally honest, if you want a double batch I would do 2 9×9 baking pans as that will yield the best results

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