Description
There’s something inherently comforting about Cheesecake Brownies. Maybe it’s the way the rich scent of dark chocolate fills the kitchen as the brownies bake, or how the creamy swirl of cheesecake promises a soft contrast to the dense, fudgy base beneath. But for me, they bring back memories of rainy Saturday afternoons spent with my grandmother, who believed every stormy day deserved something decadent. This dessert was her way of wrapping us in warmth—with a pan of her famous brownies and a promise that things would always get better.
These layered bars are more than just a dessert. They are a perfect marriage of two beloved classics: the humble brownie and the silky elegance of cheesecake. Each bite is a little journey—starting with a slightly crisp edge, moving through velvety cheesecake, and ending in rich, chocolatey indulgence.
Perfect for potlucks, holiday trays, birthdays, or those days when you need a pick-me-up, cheesecake brownies are a timeless favorite that never fails to delight. Whether you’re an experienced home baker or new to the kitchen, this recipe is friendly, foolproof, and deeply satisfying.
Ingredients
- For the Brownie Layer:
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1 cup (227g) unsalted butter
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8 oz (226g) dark chocolate, chopped
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1½ cups (300g) granulated sugar
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4 large eggs
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1 tsp vanilla extract
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¾ cup (95g) all-purpose flour
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¼ tsp salt
- For the Cheesecake Layer:
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16 oz (454g) cream cheese, softened
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½ cup (100g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
- For the Ganache Topping:
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½ cup (120ml) heavy cream
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4 oz (113g) dark chocolate, chopped
Instructions
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch pan with parchment paper. In a medium saucepan, gently melt butter and dark chocolate over low heat, stirring often. Once melted and glossy, set aside to cool slightly.
In a mixing bowl, beat together the sugar and eggs until the mixture becomes thick and pale. Stir in the vanilla extract, then slowly mix in your melted chocolate. Finally, fold in the flour and salt, being careful not to overmix.
Pour the thick batter into the pan and use a spatula to spread it evenly.
In a separate bowl, beat the softened cream cheese until it’s completely smooth. Add the sugar, eggs, and vanilla, and continue mixing until silky and lump-free.
Gently pour the cheesecake mixture on top of the brownie layer. Smooth it out with a spatula so the surface is even and level.
If you’re feeling creative, you can take a butter knife and gently swirl the cheesecake and brownie layers for a beautiful marbled effect.
Bake the brownies for 35 to 40 minutes, or until the center is just set and a toothpick comes out with only a few moist crumbs. Allow the pan to cool on a wire rack completely before adding the ganache.
In a small saucepan, heat the cream until just simmering. Remove from heat and pour over the chopped dark chocolate. Let sit for two minutes, then stir until smooth and glossy.
Pour the ganache over the cooled cheesecake layer, spreading evenly. Pop the pan in the refrigerator for at least 2 hours to let the ganache set fully.
Once chilled and set, lift the brownies out of the pan and place them on a cutting board. Use a sharp knife (run under hot water for clean slices) to cut into squares or rectangles.
Notes
For the deepest chocolate flavor, use 70% dark chocolate. You can also freeze these brownies in single layers between sheets of parchment paper for easy treat access.