Cheesecake Brownies | Recipes

Cheesecake Brownies

(27) Ratings:
Baking Time:
Makes:32 bars

Can’t decide between baking yummy brownies or delicious cheesecake? Get the amazing taste of both with these mouth-watering treats.



8 oz 225 g coarsely chopped semi-sweet chocolate
3 oz 90 g coarsely chopped unsweetened chocolate
3/4 cup 175 mL butter
1/4 cup 50 mL cocoa powder
4 eggs
2 cups 500 mL granulated sugar
2 tsp 10 mL vanilla extract
1/2 tsp 2 mL salt
1 1/2 cups 375 mL Robin Hood® Original All Purpose Flour
1 1/2 tsp 7 mL baking powder


8 oz 225 g cream cheese, softened
2 tbsp 30 mL butter, softened
1/2 cup 125 mL granulated sugar
2 tsp 10 mL Robin Hood Original All Purpose Flour
1 egg yolk
2 tbsp 30 mL whipping cream
1/2 tsp 2 mL almond extract


1 oz 28 g melted semi-sweet chocolate
1 oz 28 g melted white chocolate


  1. Preheat oven to 325ºF (165ºC). Grease and line a 9" x 11" (23 cm x 28 cm) baking dish with parchment paper, overlapping 2 sides for easy removal.
  2. Base: Melt the chocolate and butter in medium saucepan, stirring every minute until smooth. Add the cocoa and whisk until smooth.
  3. Beat the eggs, sugar, vanilla and salt in a large mixing bowl on low speed for 1 minute. Stir in the chocolate mixture. In separate bowl, combine flour and baking powder. Add to chocolate mixture and mix until smooth. Spread into prepared pan.
  4. Topping: Beat the cream cheese, butter and sugar on medium speed with an electric mixer until smooth. Stir in the flour, egg yolk, cream and almond extract and beat until well combined. Drop the mixture by tablespoons (15 mL) onto the brownie batter in the pan. Swirl gently.
  5. Bake in preheated oven for 45 minutes, or until barely set. Do not overbake. Cool in pan for 2 hours. Cut into bars.
  6. Glaze: Drizzle melted dark and white chocolate decoratively over the cooled bars.

Nutritional Information

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