Fudgy Chocolate and Cheesecake Brownies

I don’t bake much for two reasons – 1) we don’t eat a lot of sweets and 2) I’m not so good at following directions. When I do bake it’s usually for a special occasion or when we have company over for dinner.

I love just about anything chocolate and LOVE cheesecake. This recipe combines both AND it makes just the right amount.

You can bake it in a 9″ round cake pan or use a pie plate (like I do).

It tastes great warm or served at room temperature. It’s really, really good with ice cream and chocolate syrup.

A wedge of extra moist, fudgy chocolate and cheesecake brownie – served with ice cream and chocolate syrup. So good!

Here’s the recipe:

5.0 from 1 reviews

Fudgy Chocolate and Cheesecake Brownies

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

A recipe for fudgy chocolate and cheesecake brownies.

Author: Kim Hickok

Recipe type: Dessert

Serves: 8

Ingredients

• For the brownie mixture:
• ½ cup butter
• 4 1-ounce squares semisweet chocolate
• 2 1-ounce squares unsweetened choolate
• 2 eggs
• ½ cup sugar
• ½ cup flour
• ¼ teaspoon baking soda
• For cheesecake:
• ¼ cup sugar
• 1 8-ounce package cream cheese, softened
• 1 egg
• ¼ teaspoon vanilla

Instructions

1. Preheat oven to 350F. Grease a 9" round cake pan or pie plate. Melt the butter and chocolate over medium heat or in the microwave, being careful not to burn the chocolate. Let cool.
2. Add 2 eggs, ½ cup sugar, flour and baking soda to a medium sized bowl. Mix well. Add cooled chocolate mixture.
3. In a separate smaller bowl, beat the cream cheese, egg, ¼ cup sugar and vanilla extract.
4. Spoon the chocolate mixture and cream cheese mixture, alternately, in the pan. To create a swirled, or marbled effect, run a thin knife through the batter in the pan.
5. Bake for 30 minutes, until a wooden toothpick inserted in the center comes out clean. Do not overbake. Otherwise, the brownies won't be fudgy.
6. Let cool for 5 minutes (if you can!), cut into wedges and serve.

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