Get the Recipe:
Chocolate Chip Cheesecake Brownies
Chocolate chip cheesecake brownies combine two favorite desserts in one: brownies and cheesecake! Dark-chocolate brownies are topped off with a dense cheesecake layer, sprinkled with chocolate chips!
Ingredients
For the brownies:
- 6 ounces (170 g) unsweetened chocolate, roughly chopped
- 1 cup (226 g) unsalted butter
- 1 ⅔ cups (200 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 2 large egg yolks
- 2 cups (400 g) granulated sugar
- 1 tablespoon vanilla extract
For the filling:
- 16 ounces (454 g) cream cheese, at room temperature
- 1 ½ cups (300 g) granulated sugar
- ¼ teaspoon salt
- 6 large eggs
- 1 ½ teaspoons vanilla extract
- 2 cups (340 g) semisweet chocolate chips
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Instructions
To make the brownies:
- Preheat oven to 325°F (160°C). Lightly grease a 9”x 13” baking pan.* Line with parchment paper or aluminum foil.
- Melt the chocolate and butter in a double boiler or in the microwave. Set aside to cool slightly.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the eggs, egg yolks, sugar, and vanilla. Pour the chocolate mixture into the egg mixture, whisking to combine. Add the flour mixture and stir just until combined.
- Pour the batter into the prepared pan. Spread evenly.
To make the filling:
- Using an electric mixer, beat the cream cheese, sugar, and salt until light and fluffy (about 5 minutes). Add the eggs, 2 at a time, mixing just until combined after each addition.** Stir in the vanilla.
- Pour the cheesecake mixture over the brownie layer. Sprinkle evenly with chocolate chips.
- Bake for 1 hour & 15 minutes, or until lightly golden.
- Cool completely on a wire rack before cutting into bars. Store the brownies in the refrigerator. Serve cold or at room temperature.
Notes
- *Make sure your pan is deep enough, as these brownies will bake up quite tall.
- **Over-mixing will lead to your chocolate chips sinking as the brownies bake. Mix just until the eggs are incorporated.
- Store in an airtight container in the refrigerator up to 5 to 7 days.
- Recipe slightly adapted from The Sweet Melissa Baking Book.
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