This recipe takes me back to high school: I’d make these brownies every other week! My mom isn’t much of a chocolate fanatic, but she does love a good cheesecake. Surprisingly, this quickly became her favourite recipe, and still is her favourite to this very day. I began bringing a few to school to share with my friends, but soon enough the other students started to ask for them. Then my teachers began to drool over them. I desperately tried to keep up with the heavy demand of cheesecake brownies by making these as often as I could!
I was a baking amateur when I started making these. They’re fool-proof! Bake them in a dish, bake them in muffin tins- this recipe is so versatile. They come out equally as delicious with butter or margarine, so don’t worry about spending a ton of money on brand-named butter. I’ve tried them with several different brands of cocoa powder and chocolate. These brownies turn out just as delicious and fudgy EVERY. SINGLE. TIME. In my opinion, the hardest part would be waiting for these to cool down to cut into them!
This recipe is a personal favourite because I prefer my brownies to be more fudgy than cakey. It’s the ultimate brownie recipe, but the cheesecake addition never fails to send it over the top. Check out that beautiful marbling!
I could ask my high school friends for references, but honestly, it’s worth your while to try these brownies for yourself. That way, you have a full pan to go back for seconds, thirds, and fourths if you really can’t resist! You won’t be disappointed with these cheesecake brownies- I promise.
Prep time: 20 minutes
Cook time: 50 minutes
Yield: 24 brownies
2 8oz. blocks of cream cheese, softened
½ cup granulated sugar
2 tsp. vanilla extract
2 cups granulated sugar
1 cup butter, melted
1 1/3 cup all-purpose flour
1 cup cocoa powder
1/3 cup milk
1 tsp. baking powder
½ tsp salt
2 tsp. vanilla extract
½ cup miniature chocolate chips
Preheat oven to 350F.
Beat softened cream cheese, ½ cup sugar, 2 eggs and 2 tsp. vanilla extract until smooth. Set aside.
In a large bowl, whisk together 2 cups of sugar with flour, cocoa, baking powder and salt.
Add eggs, melted butter, milk, and vanilla extract. Beat until smooth.
Remove ¾ cup batter and stir in another tablespoon of milk to thin it out a little.
Stir chocolate chips into the brownie layer.
Pour brownie batter into a greased 9x13 baking dish
Top the brownie layer with the cheesecake mixture.
Spoon the thinned-out brownie batter onto the cheesecake mixture and swirl together.
Bake for 50 minutes. The edges should be set but the centre of the cheesecake layer may still jiggle.
Cool completely and refrigerate before cutting and serving.