Cheesecake Brownies Recipe Quick And Easy

You’ll just love these Cherry and Hershey’s Cheesecake Brownies too.

Cheesecake Brownies Recipe

Rich, sweet, and incredibly fudgy, the brownie base on these is cheesecake brownies is everything you could ask for. Add to that a tangy and just lightly sweetened cheesecake topping and you have yourself a winning combo. These brownies are an absolute crowd-pleaster, disappearing in minutes whenever I serve them up.

Ingredients for Cheesecake Brownies

Butter: Soften your butter just enough that it is soft to the touch. Chocolate: Use semi-sweet chocolate for the best flavor.Sugar: Two types – regular white granulated and dark brown. The dark brown sugar adds extra moisture and chewiness. Flour: Not too much so these cheesecake brownies stay fudgy and not dry. Eggs: You’ll need large eggs for this.Vanilla: This adds flavor intensity.Cocoa: I use dutched process cocoa for it’s dark color and smooth flavor but you can use regular unsweetened cocoa.Salt: All sweets benefit from a pinch of salt to intensify and balance the flavors.Cream cheese: Use full fat for the best results.Sour cream: Full fat or light will work.

How to Make Cheesecake Brownies

With just a couple of bowls and a baking tin, these cheesecake brownies are so simple to make.

For the Cheesecake Topping

Cheesecake topped brownies truly don’t get easier than this! Mix together and bake!

Weigh ingredients or spoon and level things like flour and cocoa so that you don’t add too much, which might result in dry or cakey brownies.Don’t overmix the batter. Once you add the dry ingredients just mix gently until all combined.Let the brownies cool completely before cutting them.For nice clean slices, wipe the knife clean between each cut.