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Cheesecake Brownies

Cheesecake Brownies are the perfect homemade dessert – both the brownie portion and the cheesecake portion are made from scratch! These are rich and fudgy chocolate brownies and creamy cheesecake all in one!

Cheesecake Brownies

Ingredients

Brownie Layer:

  • 4 ounces (113g) unsweetened baking chocolate, coarsely chopped
  • ¾ cup (170g) unsalted butter
  • 1 ¾ cups (350g) granulated sugar
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup (124g) all-purpose flour

Cheesecake Layer:

  • 16 ounces (452g) cream cheese, room temperature
  • ½ cup (123g) sour cream, room temperature
  • 2 large eggs room temperature
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Line a 9×9-inch square pan with foil and spray with nonstick cooking spray.

Make the brownies

  1. Place chocolate and butter in a large microwave-safe bowl. Heat on high power in 30 second increments, stirring between each, until chocolate and butter are melted and smooth (about 2 minutes, depending on your microwave).
  2. Stir sugar and cocoa into chocolate and butter mixture using a spatula or wooden spoon. Stir in 3 eggs and vanilla, then stir in salt. Mixture will be grainy looking but smooth. Stir in flour carefully.
  3. Spread brownies in prepared pan and set aside.

Make the cheesecake

  1. Beat cream cheese with sour cream until smooth, then beat in 2 eggs, sugar and vanilla.
  2. Pour mixture over the top of the brownies in pan. Use a butter knife or a long skewer to swirl the brownies.
  3. Bake for 50-55 minutes, or until slightly puffed and no longer glossy (will be light golden around the edges of the foil). Cool completely at room temperature then chill for at least 4 hours before slicing and serving.
  4. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
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