Fudgy Cheesecake Brownies
Fudgy homemade brownies, topped with rich cheesecake filling and melted chocolate, create a rich and decadent dessert that is sure to be a hit with everyone. And the best part is, it couldn’t be easier to make!
Ingredients
For the brownie layer:
- 3/4 cup all-purpose flour
- 1/3 cup cocoa powder be sure to use unsweetened cocoa powder
- 1/2 tsp sea salt
- 2 oz unsweetened or bittersweet chocolate roughly chopped
- 1/2 cup unsalted butter
- 1 1/4 cups white sugar
- 2 eggs
- 1 egg yolk
- 1/4 cup avocado oil
- 2 tsp vanilla extract
For the creamy cheesecake layer:
- 12 oz (1 1/2 blocks) softened cream cheese
- 1/3 cup white sugar
- 2 tsp vanilla extract
- 1 egg
- 1 egg yolk
Topping (optional):
- melted dark chocolate for the chocolate drizzle (I like to use melted dark chocolate, but you can use any kind of chocolate or chocolate chips you like)
Instructions
- Preheat the oven to 350°F (175°C).
- Line an 8×8 glass baking dish with parchment paper. (You can also spray your pan with cooking spray to help avoid sticking, but personally, I never do.) Set aside.
- In a mixing bowl, combine the flour, salt, and cocoa powder. Set aside.
- In a small saucepan over medium heat, melt the chopped chocolate and unsalted butter, stirring often until completely melted and shiny. Remove from the heat.
- In a large bowl, beat together the sugar, eggs, and egg yolk (from the brownie ingredients) until the mixture is pale yellow. Add the oil and vanilla extract and mix again.
- Pour the melted chocolate mixture into the sugar mixture and mix well.
- Add the flour mixture to the bowl 1/3 at a time, stirring with a wooden spoon or rubber spatula between each addition. Once fully incorporated, scrape down the sides of the bowl and mix again.
- Spoon the brownie batter into your prepared pan. Place it in the oven and bake for 20–25 minutes, or just until a crust forms on the top of the brownies. (Tip: Look for a slight color change and a shiny top. You can also gently touch the surface—there shouldn’t be any batter on your finger.)
- Remove the brownies from the oven and let them cool for 5–7 minutes while you prepare the cream cheese mixture.
- In a large bowl, combine all the cheesecake ingredients and beat until smooth and creamy.
- Spoon the cheesecake mixture on top of the brownies and gently smooth it out with a rubber spatula, doing your best to create one even layer.
- Return the pan to the oven and bake for 25–30 minutes, or until the cheesecake layer is set. The center should be slightly jiggly but firm to the touch.
- Once done, remove from the oven and let the brownies cool to room temperature.
- Then cover the pan with plastic wrap and place it in the fridge to chill for 2–4 hours, or overnight.
- Once chilled, remove the brownies from the pan and the parchment paper. Drizzle with melted chocolate (if using), and cut into 16 pieces.
- Serve and enjoy!
Notes
Any leftover cream cheese brownies can be stored in an airtight container or wrapped in plastic wrap and kept in the fridge for up to 3 days.
For clean, neat cuts, use a sharp knife (not a butter knife), and wipe the blade with a wet rag or paper towel between each slice.
In a pinch, you can use a box brownie mix for the base. If you opt to use a boxed brownie mix, you may need to adjust the baking time or oven temperature accordingly. Just be sure to bake the brownie layer only until a crust has formed—don’t overbake!
Nutrition
Serving: 1brownieCalories: 299kcalCarbohydrates: 29gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 92mgSodium: 154mgPotassium: 99mgFiber: 1gSugar: 22gVitamin A: 542IUCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!