Get the Recipe: Cheesecake Stuffed Brownies
These Cheesecake Stuffed Brownies are rich, fudgy, and deeply chocolatey with a thick, creamy vanilla cheesecake layer baked right in the middle. Every bite gives you both layers at once — dense, dark brownie and smooth, tangy cheesecake in perfect balance.
Ingredients
Cheesecake Swirl
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
Brownies
- ⅔ cup dark chocolate chips
- 1 stick unsalted butter
- ¾ cup coconut sugar or light brown sugar
- 1 tsp vanilla extract
- 2 eggs
- ½ cup cocoa powder
- ½ cup gluten free flour, see note
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
- In a mixing bowl or the bowl of a stand mixer, add the room temperature cream cheese and sugar. Beat for 2 minutes, until smooth.
- Then, add in the egg and vanilla extract. Beat until combined. Set aside.
- Make the brownie batter. Melt the butter in a microwave-safe bowl. Then, stir in the chocolate chips. Stir until completely smooth and creamy.
- In a large mixing bowl, add the coconut sugar, vanilla, and eggs. Whisk vigorously for 3 minutes, until light and frothy.
- Pour in the melted chocolate mixture. Stir to combine.
- Then, add in the flour and cocoa powder. Stir together.
- Pour half of the brownie batter into the parchment lined pan. Smooth into an even layer.
- Pour the cheesecake batter on top.
- Then, pour the remaining brownie batter on top. Smooth into an even layer.
- Bake for 25 to 27 minutes or until a toothpick inserted into the middle comes out mostly clean.
- Finally, remove the pan from the oven. Allow the cheesecake brownies to fully cool before slicing and serving!
Notes
- Use an electric hand mixer or stand mixer to beat the cheesecake ingredients together. Do not mix by hand.
- Mix the melted butter and chocolate chips until completely creamy.
- Whisk the sugar, eggs, and vanilla vigorously.
- The brownie batter will be a little thicker than usual.
- Use either all purpose flour or gluten free flour. I am gluten free, so I always use gluten free flour.
- Do not bake too long. Insert a toothpick into the middle. If it comes out mostly clean, the brownies are done baking.
- Store leftovers in the fridge for up to 4 days.
Calories: 369kcal, Carbohydrates: 36g, Protein: 5g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 107mg, Sodium: 129mg, Potassium: 131mg, Fiber: 3g, Sugar: 18g, Vitamin A: 731IU, Calcium: 46mg, Iron: 2mg