Here in Germany, Cheesecake Brownies are one of the absolute US export hits, along with cookies. And yes, they are easy and very delicious. These moist brownies will get you straight into chocolate heaven. Fancy a black and white combo that's perfect for all chocoholics?
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Taste and Occasion
My general favorites include classic brownies, of course, but also the cookie dough alternative. I have been baking these chocolate cheesecake brownies with raspberries for many years: They taste great without fruit, too. Or with cherries instead of raspberries. You can expect an absolutely delicious mix of American cheesecake and chocolate cake. You could say a "doubled sin". With the fruit, however, you have at least the teensy feeling of snacking something not entirely unhealthy 😉 .
Ingredients
You can bake the cheesecake brownies on the baking sheet (rather a small one, but it has to be deep - I take an 8*12 in/ 20*30 cm square mold) or in muffin tins. The result is soooo tempting!
The small alternative of the cheesecake brownies looks similar to the "Double Chocolate Cheesecake Muffins", which you can have at Starbucks and Co. However, in those stores, it is probably not a pure cream cheese mass but a mixture of cream cheese and melted white chocolate.
How to make the Cheesecake Brownies
First of all, preheat the oven to 340°F/170°C and line a square, deep baking pan with baking paper. For the brownie batter, slowly melt the dark chocolate with the butter in a water bath. Meanwhile, you can beat the eggs with the sugar until you get a foamy mass. Then, add the slightly cooled chocolate-butter mixture and quickly mix it with the flour and a good pinch of salt.
Now it's time for preparing the cheese cream mixture: Beat the cream cheese with the soft butter until fluffy. Then stir in sugar and two eggs one by one. After that, you have to add flour or cornstarch. The mixture should be homogeneous and hardly contain any lumps.
For the whisked, spiral marble look of the brownies, you can either put a part of the brownie batter in the baking pan first, then the cream cheese mixture on top, and finally the rest of the brownie batter. Or you can easily layer the complete cream cheese mixture on top of the brownie batter. In either case, pulling a fork through the black and white dough several times to form marble spirals is essential.
In the end, bake brownies for about 40 minutes. Of course, they should no longer be runny or liquid, but inside they should still be moist, or even soggy.
Top Tip
Very important - as is generally the case with brownie recipes: the cheesecake brownies should, of course, no longer be liquid after baking, but inside they should definitely still be moist, or rather soggy. Even if this term does not sound delicious: the easy cheesecake brownies from the baking sheet are more than just delicious!
Recipe Card
Cheesecake Brownies
Equipment
- 1 square pan 8*12 in/ 20*30 cm
Ingredients
For the brownie dough
- 250 grams (1 ⅖ cups) dark chocolate
- 250 grams (1 cup) butter
- 170 grams (⅘ cup) sugar
- 4 eggs, medium
- 300 grams (2 ⅖ cups) all-purpose flour
- 1 pinch salt
For the cheesecake mixture
- 200 grams (1 cup) cream cheese, creamy and natural
- 60 grams (⅓ cup) butter, soft
- 70 grams (⅓ cup) sugar
- 2 eggs, medium
- 50 grams (⅖ cup) all-purpose flour, or cornstarch
Instructions
- Preheat the oven to 340°F/170°C and line a square, deep baking pan with baking paper. For the brownie batter, slowly melt the dark chocolate with the butter in a water bath. Meanwhile, beat the eggs with the sugar until foamy.
- Add the slightly cooled chocolate butter mixture and quickly mix with the flour and a good pinch of salt.
- For the cheese cream mixture, beat the cream cheese with the soft butter until fluffy. Then stir in sugar and 2 eggs one by one; add flour or cornstarch. The mixture should be reasonably homogeneous and hardly contain any lumps.
- For the whisked, spiral marble look of the brownies, you can either put a part of the brownie batter in the baking pan first, then the cream cheese mixture on top and finally the rest of the brownie batter. Or you can easily layer the complete cream cheese mixture on top of the brownie batter. In either case, pulling a fork through the black and white dough several times to form marble spirals is essential.
- Bake brownies for about 40 minutes. Of course, they should no longer be runny, but inside they should still be moist, even soggy.
Ingredient substitutions
Variations
Do you know, that you can find a brownie category on this blog? There you will find several different brownie recipes. And if you fancy something larger but still chocolatey, how about one of my chocolate cakes. For example the high protein alternative, the vegan one, the combination with cherries, or the extremely delicious chocolate banana bread?
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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