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