Cheesecake Brownies Recipe

Delicious brownies with a yummy cheesecake swirl topping!

👥 12 Servings⏱️ Prep & Cook: 5h 20m⏳ Prep: 30 min🔥 Cook: 50 min👤 Dorothy Kern📖 crazyforcrust

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●bowl
●microwave
●spatula
●wooden spoon
●knife

📝 Preparation Steps

Preheat oven to 350°F. Line a 9x9-inch square pan with foil and spray with nonstick cooking spray.

Make the brownies

Place chocolate and butter in a large microwave-safe bowl. Heat on high power in ⏱️ 30 second increments, stirring between each, until chocolate and butter are melted and smooth (about ⏱️ 2 minutes, depending on your microwave).

Stir sugar and cocoa into chocolate and butter mixture using a spatula or wooden spoon. Stir in 3 eggs and vanilla, then stir in salt. Mixture will be grainy looking but smooth. Stir in flour carefully.

(113g) unsweetened baking chocolate, coarsely chopped4 ounces(10g) unsweetened cocoa powder2 tablespoonslarge eggs3(124g) all-purpose flour1 cup(452g) cream cheese, room temperature16 ounceslarge eggs (room temperature)2

Spread brownies in prepared pan and set aside.

Make the cheesecake

Beat cream cheese with sour cream until smooth, then beat in 2 eggs, sugar and vanilla.

Pour mixture over the top of the brownies in pan. Use a butter knife or a long skewer to swirl the brownies.

Bake for ⏱️ 50-55 minutes, or until slightly puffed and no longer glossy (will be light golden around the edges of the foil). Cool completely at room temperature then chill for at least ⏱️ 4 hours before slicing and serving.

Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.

Nutrition Facts

calories

581 kcal

fat Content

34 g

serving Size

1 serving

fiber Content

3 g

sugar Content

46 g

sodium Content

250 mg

protein Content

9 g

trans Fat Content

0.5 g

cholesterol Content

144 mg

carbohydrate Content

66 g

saturated Fat Content

20 g

unsaturated Fat Content

11 g

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