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Shilpa

Choco-Chip Cheesecake Brownies

These Choco-Chip Cheesecake Brownies bring together the best of both worlds: a fudgy, rich chocolate brownie base swirled with a creamy cheesecake layer and topped with chocolate chips for extra decadence. Perfectly indulgent and easy to make.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 squares
Course: Dessert
Ingredients Method

Ingredients
  

Brownie Layer
  • 150 g Butter unsalted - 2/3 cup
  • 40 g Dutch-Processed Cocoa Powder ⅓ cup
  • 75 g Granulated Sugar ⅓ cup
  • 75 g Brown Sugar ⅓ cup
  • 1/2 tsp Vanilla Extract
  • A pinch of Salt
  • 70 g All-purpose flour ¼ cup
  • 2 Eggs room temperature
Cream Cheese Layer
  • 226 g Cream Cheese full-fat 1 cup
  • 1 egg
  • 70 g Sugar ⅓ cup
  • 1/4 tsp Vanilla Extract
Topping
  • generous sprinkle Chocolate Chips

Method
 

Brownie Batter
  1. In a double boiler, butter, cocoa powder, granulated sugar, and brown sugar together until fully blended.
  2. Remove from heat, let cool slightly, then stir in 1/2 tsp vanilla extract, a pinch of salt, and 2 eggs. Whisk until smooth.
  3. Sift in all-purpose flour. Fold in with a spatula. Do not over-mix.
Cheesecake Mixture
  1. In a separate bowl, beat cream cheese, sugar, and egg until creamy. Scrape the bowl occasionally to ensure it’s smooth.
Layer and Swirl
  1. Line an 8x8-inch baking pan with parchment paper, leaving some overhang to make removing the brownies easier.
  2. Spread the brownie batter evenly in the pan. Drop dollops of the cheesecake mixture on top and use a butter knife to gently swirl for a marbled effect.
  3. Generously sprinkle chocolate chips over the top.
Bake and Cool
  1. Preheat the oven to 180°C (350°F).
  2. Bake for 30 minutes, then cool the brownies in the pan.
  3. Once cool, lift the brownies out, slice, and serve!