Cream Cheese Brownies
Brownies with a cheesecake swirl — skillet cheesecake brownies, cherry, strawberry, red velvet, and caramel — for the potluck you forgot about until tonight.
★ dessert
dessertSkillet Cheesecake Brownies
This recipe is for the chocolate and cheesecake lovers. These brownies are gooey and rich, garanteed to satisfy any sweet tooth!
Tim ReynoldsIngredients
- 12 ounces Semi Sweet Chocolate Chips
- 6 tablespoons Unsalted Butter
- 11/4 cup Granulated Sugar (divided)
- 4 Large Eggs (divided)
- 1/4 cup Unsweetened Cocoa Powder
- 1/3 cup Cornstarch
- 1/2 teaspoon Salt
- 1 cup Mini semi sweet chocolate chips
- 8 ounces Cream Cheese
- 3 teaspoons Vanilla Extract (divided)
Instructions
- 1Start by melting the 12 ounces of semi sweet chocolate chips with the unsalted butter in a microwave safe bowl.
- 2In a large mixing bowl, combine the chocolate chip/butter mixture with 3/4 cup of granulated sugar.
- 3Add 3 of the eggs, and 2 teaspoons of the vanilla extract to the mixture. Mix well.
- 4Add the cocoa powder, cornstarch, and salt to the mixing bowl. Mix well.
- 5Finally, add the mini semi sweet chocolate chips the brownie batter. Mix well, then set aside.
- 6In a separate bowl, use a mixer to whip the softened cream cheese until light and fluffy.
- 7Add the remaining 1/2 cup of granulated sugar, the remaining teaspoon of vanilla extract, and the remaining egg to the cream cheese. Mix well using the mixer.
- 8Add 2/3 of the brownie batter to a lightly greased 10 inch cast iron skillet. Spread out evenly.
- 9Pour the cheesecake mixture over the brownie batter and spread out evenly.
- 10Dollop the remaining 1/3 of the brownie batter on top of the cheesecake layer.
- 11Bake in a 350 degree Fahrenheit oven for about 50 minutes.
- 12Remove the cheesecake brownies from the oven and allow to cool completely.
- 13Transfer the cheesecake brownies to the fridge and chill for at least 1 hour before serving. Store leftovers in the fridge. Hell yeah!
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Open in Pepper →Two Desserts Baked In One Pan
A pan of brownies is easy. Adding a swirl of sweetened cream cheese on top turns it into something people ask about, and it still only dirties one bowl more than usual.
Cooks on Pepper reach for these when they need a dessert that travels — church suppers, birthdays at the office, the Saturday everybody ends up at your kitchen table.
Every recipe here leans on that same fudgy base and cream cheese swirl, from Skillet Cheesecake Brownies and Cherry Cheesecake Brownies to Red Velvet Cheesecake Brownies, Raspberry Cheesecake Brownies, and Swirled Cheesecake Brownies with Cookie Butter.
Quick Tips
- 1
Soften the cream cheese
Let the cream cheese sit out 30 to 45 minutes before mixing. Cold cream cheese leaves lumps that never smooth out in the swirl.
- 2
Swirl with a knife
Drop the cheesecake batter in spoonfuls, then drag a butter knife through 5 or 6 times. Any more and the two batters muddy together.
- 3
Pull them early
Take the pan out when the center still jiggles slightly and a toothpick comes out with moist crumbs, usually 2 to 3 minutes before the timer ends.
- 4
Chill before cutting
Cool the pan at least 2 hours, or refrigerate 1 hour, so the cream cheese layer sets and the squares cut clean.
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