How could this possibly go wrong?
Cheesecake on top of brownies. Not to mention chocolate chip cheesecake on dark chocolate brownies!
If you like creamy fudgy textures, then this is your thing!
The best part is that even though there are two desserts, you only need to bake once! Prepare both batters and bake in one pan so easy clean up and less waiting time. I'm totally down with that.
How to make creamy cheesecake:
Tip #1 - The best tip for making silky smooth cheesecake batter is to make sure the cream cheese is completely softened. I usually pull mine from the fridge the night before I plan to bake.
Tip #2 - Mix the cream cheese with the sugar first. Do not mix in the egg until the sugar is well combined! Why? The sugar crystals are abrasive and will help to break down the cheese and smooth out any lumps. Sugar is also hygroscopic which is a food science term for "water-binding". Sugar will bind the moisture in the cheese and dissolve to form a concentrated syrup. This makes it easier for the egg to blend in evenly.
What makes these brownies so fudgy?
1. There isn't a whole lot of flour, so these brownies stay extra moist.
2. The cheesecake batter layer on top helps to protect the brownie batter below from drying out.
How to know the brownies are baked properly?
Do the skewer test! Insert a wooden skewer or a toothpick into the center of the brownies... if it comes out with wet batter then the brownies are not cooked yet. If it comes out completely dry then the brownies may be over-baked. And, if it comes out with a few moist sticky bits attached.... then it is just right!
How to cut brownies neatly?
Let the cooled brownies chill in the fridge for at least 2 hours before slicing.
Then, slice with a hot dry knife. What does that mean? Run a sharp knife under hot water, then carefully wipe it dry with a towel before slicing. That's the baker's trick!
Now get ready to bake and enjoy!!
xo Christina
Outrageous Chocolate Chip Cheesecake Brownies
Ingredients
Brownie batter:
- 5 oz 142g bittersweet chocolate (70% cocoa), coarsely chopped
- ⅓ cup 75g unsalted butter
- ¾ cup 150g granulated sugar
- 2 large eggs at room temperature
- ¼ teaspoon salt
- ⅓ cup 50g all-purpose flour
Cheesecake layer:
- ¾ pkg 185g cream cheese, softened
- ¼ cup 50g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg at room temperature
- 2 teaspoon 6g all-purpose flour
- ¼ cup 42g mini dark chocolate chips
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang at each side.
- For the brownie batter, melt chocolate and butter in a medium saucepan over low heat until smooth or melt it in the microwave in short bursts with frequent stirring. Remove from heat and stir in sugar. Whisk in eggs one at a time until it tightens up and looks thick and glossy. Stir in salt and then flour until combined. Spread batter evenly into prepared pan. Chill for 5 minutes to firm up.
- For the cheesecake layer, beat soft cream cheese with sugar in a small bowl using an electric hand mixer until smooth, creamy and glossy. Beat in vanilla and egg until well combined, then mix in flour. Stir in chocolate chips.
- Pour the cheesecake mixture over the brownie batter and then gently spread it out to fill the corners. Bake for 25-28 minutes until puffed and the surface looks matte. Transfer to a rack to cool then refrigerate for at least 1 hour before slicing.
Mary A Miller
Beautiful Brownies
Mary Miller
Love all the Recipes, Thanks
rocco
These brownies turned out so great! I loved the two different flavours and textures.
Padmaja
I baked it for the first time and it turned out great! The important step to not skip is to keep the brownie batter for chilling in the fridge for around 10 minutes before pouring in the cheesecake batter. And to know the right time on when to take it off, it would still be a little jiggly in the centre but will set as it cools
christina.marsigliese
Thanks Padmaja! I'm so glad you enjoyed this recipe!
christina.marsigliese
Thanks Padmaja. They're so gooey and delicious.
Diana Muñetón
Hi Christina. I love your recipes and I'm very grateful that you share your great experience with each of the people who want to learn about this great topic. I had a problem when reproducing this recipe, the mixture of cream cheese, eggs and sugar was very liquid, I followed your steps, you can advise me that it could have gone wrong. Thank you
christina.marsigliese
Thanks Diana! It is meant to be a liquid batter. How did it bake?
Rashi jain
Pls share an eggless version of this recipe and try to share more eggless recipes pls
christina.marsigliese
Scientifically Sweet Occasions cookbook has eggless recipes 🙂
Anonymous
Can you post a video of this recipe please?
Bell
Hi, I just recently found your blog but I‘m really happy I did. I tried your Chocolate Pots de Crème (my family loved it) and now this one. Your tips are really clear and helpful. I‘ll definitely come back!
christina.marsigliese
Thanks so much for the positive feedback Bell!
Lifestyle Definition
Heya i抦 for the first time here. I found this board and I in finding It truly useful & it helped me out a lot. I hope to provide one thing back and help others such as you aided me.
Lucy
Wow, these brownies look so moist, I would like to bake just the brownie part, what would be the measurements of the ingredients be please.
christina.marsigliese
Hi Lucy! The measurements are in the recipe 🙂
Angie
Had to make these immediately. They are SO GOOD! So decadent. We gobbled them up in no time! Thank you.
christina.marsigliese
Thanks so much Angie! Glad they were a hit 🙂
Cathy
I love the science part of your recipes. It really helps avoid baking “oops” - and gives basic guidelines for perfect results every time!
I have two of your cookbooks - the recipes are fantastic!
christina.marsigliese
Thank you so much Cathy for your support! I'm happy that you enjoy the Science bits too.