Chocolate Chip Cheesecake Brownies

Rich, fudgy brownies meet creamy cheesecake in this decadent dessert duo. With a velvety chocolate ganache drizzle, these Chocolate Chip Cheesecake Brownies are an indulgent treat that’s sure to impress.

Perfect for satisfying any sweet tooth, these squares of heaven are a chocolate lover’s dream come true.

Ready Time

1 hrs 45 mins

Yields

6 servings

Ingredients

For the brownie layer:
1 and 1/2 sticks of unsalted butter, plus more for greasing the pan
1 and 3/4 cups of sugar
4 large eggs
1/2 cup of unsweetened cocoa powder
1 teaspoon of vanilla extract
1 and 1/4 cups of all-purpose flour
1 teaspoon of salt
1 cup of semi-sweet chocolate chips
For the cheesecake layer:
8 ounces of cream cheese, softened
1/4 cup of granulated sugar
2 large eggs
1 teaspoon of vanilla extract
For the chocolate ganache:
1/2 cup of semi-sweet chocolate chips
1 tablespoon of unsalted butter

Instructions

Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan with butter and line it with parchment paper.

Melt the butter and sugar in a medium saucepan over low heat, stirring occasionally, until the butter is melted.

Remove from heat and stir in the cocoa powder until it’s well combined.

Let it cool slightly.

Stir in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour and salt, then add it to the saucepan and stir until just combined.

Stir in the chocolate chips.

Pour the brownie mixture into the prepared pan and smooth the top.

Bake for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

While the brownie layer is baking, prepare the cheesecake layer.

Beat the cream cheese until smooth, then add the granulated sugar and beat until combined.

Beat in the eggs one at a time, followed by the vanilla extract.

Once the brownie layer is done, remove it from the oven and let it cool for 10 minutes.

Pour the cheesecake mixture over the brownie layer and smooth the top.

Return the pan to the oven and bake for an additional 25-30 minutes or until the edges are set and the center is slightly jiggly.

Remove the pan from the oven and let it cool completely on a wire rack.

To make the chocolate ganache, melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Remove from heat and stir in the butter until melted.

Once the cheesecake has cooled, drizzle the chocolate ganache over the top and refrigerate for at least 4 hours or overnight.

Cut into squares and serve.

Notes

Use high-quality chocolate chips for the best flavor. Don’t overmix the brownie mixture or it will be tough.

Make sure to not overbake the brownie layer, as it will continue to set as it cools.

If you’re having trouble getting the cheesecake layer to set, bake for an additional 5-10 minutes. Let the cheesecake cool completely before serving, as it will be slightly jiggly in the center.

For a cleaner slice, refrigerate the brownies for at least 4 hours or overnight.

You can also make the ganache ahead of time and store it in an airtight container in the fridge for up to a week.