Chocolate Chip Cheesecake Brownies

What Goes in Chocolate Chip Cheesecake Brownies?

The ingredient list might seem long, but don’t let that bother you. I bet you already have everything in your kitchen. Using simple pantry staples to create the best and most delicious dessert is a great feeling.

Chocolate Chip Brownies

Brown Sugar: Not only does this add sweetness to the bars, but it also adds moisture and a deep, rich caramel flavor. Granulated Sugar: Provides sweetness and gives the bars a slightly crispy caramelized texture to the top layer. Unsalted Butter: Adds rich, creamy flavor and gives the bars a soft, chewy texture. Shortening: Helps the brownies hold their shape and gives them a nice tender crumb texture. Eggs: Act as binding agents that give the brownies structure. Vanilla Extract: Adds a warm flavor that makes everything taste better! All-Purpose Flour: The base that creates structure and balances the wet ingredients. Baking Soda: Helps the brownies rise and become soft and slightly fluffy but still have a dense richness. Baking Powder: This helps the chocolate chips spread throughout the bars and not sink to the bottom. Salt: Enhances all of the flavors! Semi-Sweet Chocolate Chips: Provides the perfect bitter-sweet flavor to contrast and complement all of the other ingredients.

Cheesecake Filling

Room Temperature Cream Cheese: Adds a smooth and creamy texture while providing a tangy, unique flavor that perfectly complements the chocolate. Granulated Sugar: Balances the tangy flavor of the cream cheese, making it sweet and delicious. Eggs: Act as a binding agent that gives the cheesecake a firm and creamy texture. Vanilla Extract: Provides a warm, aromatic flavor. Salt: Enhances the flavors in the dessert.

Instructions For Chocolate Chip Cheesecake Brownies

Don’t let all of the steps decieve you, this recipe really does come together quickly. You basically just need your cream cheese at room temperature, mix everything in a stand mixer, then bake!

Chocolate Chip Brownies

Cheesecake Filling

Assembly and Baking

Room temperature cream cheese: This is essential to having a smooth cheesecake filling! I like to set my cream cheese on the counter about 2 hours before I start baking. You could also remove it from the package and warm it for 20-25 seconds in the microwave to soften it quickly. Scrape Sides: Scrape down the sides and bottom of the bowl between steps. When you do, all of the ingredients are fully incorporated into the dough and cheesecake filling. Don’t overbake! These bars will become dry and crumbly if you overbake them. Bake just until the top is a light golden brown. Or a toothpick has just a few crumbs stuck to it when you put it into the center of the brownies. The final bake time will depend on your specific oven. I recommend checking your brownies right around the 30-35 minute mark. Shortening: Use butter-flavored shortening for more butter flavor while keeping the texture shortening gives. You can substitute for more butter. But shortening traps air better and helps the bars rise higher as they bake, giving you a lighter texture. Flour on Fingers: To prevent the brownie dough from sticking to your fingers, pat your fingers in some flour before pressing the dough.

Refrigerate: Store leftover brownies in an airtight container in the refrigerator for up to 5 days. Freeze: You can freeze these chocolate chip cheesecake brownies. To do that, cut them into pieces and store them in an airtight container or ziplock bag. I recommend a layer of parchment paper between the bars if you plan to stack them. When you are ready to eat them, let them thaw at room temperature for a few hours before serving. They will stay good in the freezer for up to 3 months.