Chocolate Chip Cheesecake Brownies

Friday, June 10, 2011

You remember my last post? Yeah, well these are the Raspberry Swirl Cheesecake Brownie's uglier cousin: Chocolate Chip Cheesecake Brownies. They are as ugly as they are delicious. So pretty delicious=)
These pictures embarass me. They really do. I know a lot of people refuse to put subpar photos on their blog, but obviously I have low standards. Love me anyways? But honestly, I wouldn't have had any pictures to share with you. And who likes a food post with no pictures in it? Exactly: no one.

As I said with the other brownies, I brought these to a bakesale and they were gobbled up in just a few minutes! It was crazyyy. Also, like the last brownies, these were soooooo under baked (I didn't bring the really bad ones to the sale. Those were put in a much better place... my mouth). So definitely watch for doneness when you pull these out.

Chocolate Chip Cheesecake Brownies
Smitten Kitchen
Makes 16 2-inch square, thick brownies
Brownie batter
 1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
 3 ounces unsweetened chocolate, chopped
 1 cup sugar
 2 large eggs
 1/2 teaspoon pure vanilla extract
 2/3 cup all-purpose flour

Cheesecake batter
8 ounces cream cheese, well softened
 1/3 cup sugar
 1 large egg yolk
 1/4 teaspoon pure vanilla extract

 1/2 cup semisweet chocolate chips (I used minis and it worked fine!)

Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Microwave chocolate and butter together in a safe dish and mix until they combine. Whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Add in chocolate schips. Dollop over brownie batter, then swirl in with a knife or spatula.

Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.

Slicing tip: Chill the brownies until they’re almost frozen before cutting them. It makes it much easierto get a clean slice.


  1. It's too stressful to worry about posting perfect photos. I'm just happy to see the food! I've only made cheesecake brownies once so thanks for reminding me I need to make them again. ;) Both the raspberry swirl and chocolate chip ones look amazing. I can see why they went so quickly!

  1. Monet said...:

    I don't care what they look like...they sound great and I"m sure they taste even better. All of my favorite desserts rolled into one! Thank you for sharing such an inspiring recipe. I want to get into my kitchen now. I hope you are having a beautiful and bountiful Monday!

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