Delicious cheesecake brownies filled with a cream cheese filling and extra chocolate for the ultimate treat!
These cheesecake brownies are my husbands favorite brownies and they are requested often. They have a layer of fudge brownie studded with chocolate chips, a layer of cheesecake and then another brownie layer with chocolate chips on top. They are super rich and any chocolate lovers dream dessert. Make sure to have a tall cold glass of milk with these brownies.
I doctored a box mix to make things a little simpler, and they tasted amazing, especially when you add a few secret ingredients (see below).
My kids helped me whip up these brownies and they each took turns stirring the batter. They may have snuck the spoon after, too. I don’t blame them.
Brownie batter is almost as good as finished dessert!
Don’t forget the chocolate chips, that is the best part and makes them extra gooey!
I like lining my pan with foil, to make clean up a breeze. It also makes it easier to cut the brownies.
Look at all that swirled goodness. YUM!
Yield: 18 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 1 (18-ounce) brownie mix
- 6 Tablespoons melted butter
- 1/4 cup buttermilk
- 2 teaspoons vanilla
- 1 large egg
- 3/4 cup mini chocolate chips
For the cheesecake filling:
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup granulate sugar
- 1 large egg
- 2 teaspoons vanila
Preheat oven to 325°F. Line a 9x9" pan with foil and spray with non-stick cooking spray. Set aside.
In a large bowl add the brownie mix, butter, buttermilk, vanilla, egg and 1/2 cup chocolate chips. Stir for 2 minutes, or until smooth.
In a medium bowl add the cream cheese, sugar, egg and vanilla. Mix with an electric mixer for 1 minute, or until smooth and creamy.
Place half of the brownie batter in the pan and then place the cream cheese mixture on top. Then add 9 scoops of the brownie batter to the top. Swirl with a knife to create a marble effect. Top with the remaining 1/4 cup chocolate chips. Bake for 35-45 minutes, or until a toothpick comes clean. Remove from the oven and allow to set for at least 30 minutes, before cutting. Remove foil from pan then slice.
Enjoy with a cold glass of milk! :)
*If you don't have buttermilk, place 1 teaspoon of distilled vinegar into the milk and let sit for a few minutes. This will act as buttermilk.
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