Imagine sinking your teeth into a decadent dessert that combines the rich, fudgy goodness of chocolate brownies with the creamy, tangy delight of cheesecake. These Chocolate Chip Cheesecake Brownies are not just a treat; they're a culinary experience that will transform your ordinary dessert time into an extraordinary moment of pure bliss. With a perfect swirl of chocolate and cream cheese, topped with irresistible chocolate chips, this recipe is about to become your new go-to indulgence that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter. Add 2 cups of sugar and whisk until well combined and smooth.
- Beat in 4 large eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- In another bowl, prepare the cheesecake layer by beating the softened cream cheese with 1/2 cup sugar until light and fluffy.
- Add 1 egg to the cream cheese mixture and mix until smooth and well incorporated.
- Pour the chocolate brownie batter into the prepared baking pan, spreading it evenly.
- Dollop the cream cheese mixture on top of the brownie batter in spoonfuls.
- Use a knife to gently swirl the cream cheese into the brownie batter, creating a marbled effect.
- Sprinkle chocolate chips evenly across the top of the batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack, about 1 hour.
- Once cooled, cut into 16 squares and serve. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Make sure all ingredients are at room temperature for smoother mixing and better texture.
- Don't overmix the brownie batter - this can lead to tough brownies.
- For the most beautiful marbling effect, use a knife and make gentle, sweeping motions when swirling the cheesecake layer.
- Use high-quality cocoa powder and chocolate chips for the most intense flavor.
- Let the brownies cool completely before cutting to get clean, precise squares.
- For extra richness, you can add a tablespoon of instant coffee to the brownie batter to enhance the chocolate flavor.
- Line your baking pan with parchment paper for easy removal and clean cutting.
- Store in the refrigerator to keep the cheesecake layer fresh and firm.
Nutrition Facts
Calories: 317kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 75mg
