Cheesecake Brownies | Recipes

Cheesecake Brownies

(133) Ratings:
Prep Time:
Baking Time:
Makes:36 brownies

Fudgy chocolate and rich cream cheese come together in a decadent dessert that will have everyone coming back for more.


Brownie Batter

1 cup 250 mL butter, melted
¾ cup 175 mL sugar
¾ cup 175 mL packed brown sugar
¾ cup 175 mL unsweetened cocoa powder
3 eggs
1 cup 250 mL Robin Hood® Original All Purpose Flour
1 ½ tsp 7 mL baking powder
2 tsp 10 mL vanilla extract

Cheesecake Batter

1 lb 454 g cream cheese, softened
1 cup 250 mL sugar
1 tsp 5 mL vanilla extract
2 eggs


  1. Preheat oven to 350°F (180°C). Grease and line a 9” x 13” (3 L) baking dish with parchment paper, overlapping 2 sides for easy removal.
  2. Brownie batter: Combine melted butter, sugars and cocoa powder in a large mixing bowl.  Using a hand held whisk, beat eggs in one at a time. Stir in flour, baking powder and vanilla. Set aside.
  3. Cheesecake Batter: Beat cream cheese in a separate large bowl until smooth. Add sugar, vanilla and eggs and continue beating until smooth.
  4. Reserve 1 cup (250 mL) brownie batter. Spread remaining batter into prepared pan.  Pour cream cheese filling over brownie layer. Drop spoonfuls of reserved brownie batter on top of cream cheese batter. Run a knife or wooden skewer back and forth to create a marble effect.
  5. Bake in preheated oven for 30 to 35 minutes. Centre of brownies should still be a bit jiggly.  Cool on a wire rack in pan. Cover and refrigerate until firm, about 3 hours or overnight. Store in the refrigerator or in an airtight container in freezer.

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