Hello, chocolate lovers! I see you eyeing those brownies....that fudgy bottom layer and creamy swirl. Notice how I stacked a few up for ya? Yeah, that's because one just might not be enough!
If I could send one of these Cheesecake Brownies (aka Cream Cheese Brownies) through the screen to ya, I sure would. But since I can't, I'll share the recipe (and some helpful tips!) with you instead! The cheesecake layer brings a box mix to the next level!!
Why I love these Cheesecake Brownies
- Basic Ingredients - I almost always have a box of brownie mix in the pantry and same with the remaining ingredients!
- Something Different! - Though I love traditional brownies, these are such a delicious way to change it up!
- They're SO Pretty - These decadent cheesecake brownies have two contrasting layers and a pretty brownie swirl on top, making them so eye-catching!
- Brownie Box Mix & ingredients on box - I used a "fudge brownie" box (I love me some good fudgy brownies!), but any will do.
- Cream Cheese
- Granulated Sugar
- Chocolate Chips - I like to use semi-sweet chocolate chips in these, but mini chocolate chips, milk chocolate chips or dark chocolate chips will work too!
How do you make Cheesecake Brownies?
1. Make the brownie batter
This recipe calls for a boxed brownie mix, so it's super quick and easy. I like to line the square pan with parchment paper and give grease with cooking spray. Then, simply mix the brownie batter in a large bowl according to the box instructions and pour into a 9x9" pan.
2. Make the cheesecake mixture
Stir the softened cream cheese and sugar in a mixing bowl until smooth. I find it easiest to use an electric mixer or stand mixer on medium speed for this. Then whisk in the egg and stir in the ½ cup of chocolate chips.
Spoon the cheesecake batter over the brownie batter, leaving some space where brownie batter peeks through.
3. Swirl and bake!
Next, you're going to take a butter knife and swirl the cream cheese mixture and brownie batter. Once you have the look you want, you'll sprinkle the remaining 2 tablespoon chocolate chips on top.
Bake until it's a light golden brown and the edges are set. Let cool, then cut and enjoy!
Use a plastic knife!! Yes, like a disposable plastic knife - it cuts through brownies like a champ!
Due to the dairy (and moisture) in the cheesecake swirl, these do need to be refrigerated*. I like to cut them and place them in a container with a tight-fitting lid.
*If you're bringing these to a potluck or some sort of event, you can keep them at room temperature for several hours. However, I don't recommend keeping them out for more than 8 hours.
You can cover them well with plastic wrap or put them in an airtight container. I do recommend placing a piece of waxed paper between layers so they don't stick together.
Yes! Freeze in an airtight container or in a freezer bag for up to 2 months.
No brownie mix? No problem!
If you don't have any brownie mix, here's what I recommend. Use my Chewy Homemade Brownies recipe and put it in a 9x13 pan instead of a 9x9. This will take a little longer to prep, but will also cut down on the bake time.
Other Brownies I Love
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