Chocolate Cheesecake Brownies

ByFlorence Jackson on
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These Chocolate Cheesecake Brownies make for the ultimate traybake treat. They bring together all that is good about both brownies and cheesecake into one simple bake. Think baked cheesecake without all the hassle. These are super chocolatey, so make a great option for parties. That said, I recommend as a Sunday afternoon bake just for you to eat in the kitchen.

Being that these are a combination of both brownie and cheesecake, they are decadent. They can be eaten with hands but also look great on a plate with some cherries and a fork for a nice dessert. The key to getting a great texture here is a lot of brown sugar, melted butter and just the right bake time.

This sort of bake is one of those that will really impress everyone, without actually being difficult. A few steps, a few bowls, one bake. Then you’ll be on your way to chocolate heaven.

For these Chocolate Cheesecake Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Millionaire’s Brownie Bites or these Malted Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.

Chocolate Cheesecake Brownies
Chocolate Cheesecake Brownies

Chocolate Cheesecake Brownies

A layer of brownie topped with chocolate cheesecake, before baking – what more could any chocolate lover want?! Not much can go wrong here, so this is a great one for all the family to get involved in!
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 9
Author: Florence Jackson

Ingredients

For the Brownie:

  • 170 g Butter Melted
  • 100 g Granulated Sugar
  • 100 g Light Brown Soft Sugar
  • 1 tsp Vanilla Extract
  • 2 Medium Eggs
  • 100 g Dark Chocolate Melted
  • 85 g Plain Flour
  • 30 g Cocoa Powder

For the Cheesecake:

  • 30 g Dark Chocolate Melted
  • 200 g Full Fat Cream Cheese
  • 1 Medium Egg
  • 50 g Granulated Sugar

Instructions

  • Preheat oven to 200C/180C Fan/Gas 6. Line an 8″ square baking tin with greaseproof paper. 
  • In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted. Set aside.
  • In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined.
  • Add the eggs and vanilla and mix again. Then check that the chocolate has cooled a little before adding in and combining.
  • Add in the flour and cocoa powder, and fold together. Reserve about 1/4 cup of the batter, pouring the rest into the prepared tin.
  • Make the cheesecake layer by combining all ingredients in a small bowl and mixing with a spoon. Make sure the chocolate has cooled a little before adding it!
  • Pour this cheesecake mixture over the brownie layer. Then, mix together that reserved brownie batter with a little water to thin it out (about 50ml) and drizzle over the cheesecake. Swirl to make a nice pattern!
  • Bake for 35-40 minutes. It will look puffy and should not wobble much at all. Let cool on a wire rack. Once completely cooled, slice and serve!

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