Fudgy Cheesecake Brownies with Chocolate Chips

Our co-op at work was leaving so I asked him what kind of dessert he likes. He requested some “man food” type dessert – apparently that means nothing fancy and classic things like apple pie. So what’s more “man food” like than brownies and cheesecake! And what better than mixing them together…

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I have a go-to brownie recipe from King Arthur Flour. It’s the best brownie recipe ever!! If you like fudgy brownies, this one is for you. If you like brownies with a crispy shiny top – this one is for you! AND if you like brownies that are incredibly chocolatey, this is definitely for you!! OK, I’m getting way too excited talking about these.

I really just needed a good cheesecake topping recipe, and I found this delicious one from Sweet Pea’s Kitchen. I didn’t use the brownie recipe because it’ll be hard to convince me another brownie recipe is better (although try it, I’m sure it’s great too!). Here is my mish mash recipe.

Fudgy Cheesecake Brownies with Chocolate Chips

Brownies from KingArthurFlour

Cheesecake Topping from Sweetpeaskitchen

Yield:  one 9×13” pan

Ingredients:

King Arthur Flour Brownies

  • 4 large eggs
  • 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 tablespoon vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups semi sweet chocolate chips

Cheesecake Topping

  • 16 ounces cream cheese (2 sticks), well softened
  • 2/3 cup sugar
  • 2 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • Some chocolate chips to sprinkle on top

Directions:

For Brownies

  1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
  2. Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
  3. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
  4. Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
  5. Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
  6. Spoon the batter into a lightly greased 9″ x 13″ pan.

For Cheesecake Topping

  1. To make the cheesecake batter, in a medium bowl, beat together cream cheese, sugar, egg yolk, and vanilla extract until smooth.
  2. Spread cheesecake topping carefully on top of the brownie batter. Cover completely and spread smooth, or swirl with a knife if the marbled look is desired. Sprinkle chocolate chips on top and press slightly into cheesecake topping.

For Assembly

  1. Bake the brownies for about 35 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. The cheesecake topping may have some browning, but not a lot.
  2. Remove them from the oven and cool on a rack before cutting and serving.

Now, the egg cocoa powder mixture is going to be very thick before you add the sugar butter mixture. It’ll look like this, but don’t worry, it will thin out when you add the sugar butter mixture.

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So melt your butter in the pan.

DSC_0500_webAnd add the sugar.

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DSC_0502_webYummy. Then when you add it to the thicker cocoa mixture…it will become a nice thin chocolatey batter.

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DSC_0507_webThen you add the flour.

DSC_0511_webI like to let the batter cool and then add the chocolate chips so I still have chunks of chocolate in the brownie.

DSC_0514_webPour the batter into the 9×13 in pan.

DSC_0516_webWhile the brownie batter was cooling, I made the cheesecake topping.

DSC_0513_webYummmmy, I love cheesecake.

Spread it on top.

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DSC_0518_webSprinkle some chocolate chips on top if you want.

DSC_0519_webAnd since your brownie is covered in the cheesecake topping, I would divet a small piece to check if it’s done.

DSC_0521_webIt’s OK, just cut that piece out and eat it!!

DSC_0527_webLet cool in the pan first, then on a wire rack.

DSC_0529_webAnd enjoy eating all the crumbs as you cut them.

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Here was the whole pile, taken with my crappy phone camera in a cubicle.

IMG_20130628_085619_793_webThese are so rich, you only need one.

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6 thoughts on “Fudgy Cheesecake Brownies with Chocolate Chips

  1. They look wonderful, I love cheesecake brownies. I love that you used cocoa powder instead of melted chocolate, and then the chocolate chips too, super chocolaty, rich and moist. Just like I like them.

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