Cream Cheese {Cheesecake} Brownies

This brownie recipe, Cream Cheese {Cheesecake} Brownies, leans on all-purpose flour, eggs and vanilla extract. It makes 24 Bars (9X13-inch pan) and takes about 50 minutes.

• Yield 24 Bars (9X13-inch pan)
• Ready in 50 minutes
• Prep 15 minutes
• Cook 35 minutes

Ingredients

Cream Cheese Filling

• 8 ounces ( 227 g ) cream cheese , softened to room temperature
• ⅔ cup ( 151 g ) sour cream
• ¼ cup ( 53 g ) granulated sugar
• 2 tablespoons all-purpose flour

Brownie Batter

• 1 ½ cups ( 255 g ) semisweet or bittersweet chocolate, finely chopped
• 1 cup ( 227 g ) salted butter
• 2 cups ( 424 g ) granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 ⅓ cup ( 189 g ) all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon salt

Instructions

1. Preheat the oven to 325 degrees F. Line a 9X13-inch baking pan with aluminum foil, lightly grease the foil with cooking spray, and set aside.
2. In a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), whip the softened cream cheese until smooth. Add the sour cream, sugar, and flour. Mix on medium speed until well-combined, scraping down the sides of the bowl as needed. Set aside.
3. For the brownie batter, combine the chocolate and butter in a large microwave-safe bowl. Microwave for 1-minute intervals at 50% power, stirring in between, until the chocolate and butter are melted and the mixture is smooth (don't overheat).
4. Stir in the sugar, eggs and vanilla, and whisk until well-combined.
5. Add the flour, baking powder, and salt. Mix until combined, just until no dry streaks remain.
6. Spread 1/2 of the batter evenly into the prepared pan; it will be a thin layer.
7. Dollop the cream cheese batter in large spoonfuls over the brownie batter. Spread into a somewhat even layer (doesn't have to be perfect).
8. Microwave the reserved batter for 10-15 seconds. Give it a good stir and drizzle or dollop it over the cream cheese layer.
9. If desired, use a knife to swirl the brownie batter through the cream cheese filling, leaving a thin border around the edges (I don't always swirl; sometimes I just leave it in dollops, but swirling will give a more even cheesecake to brownie texture).
10. Bake the brownies for 35-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
11. Let cool completely in the pan and then refrigerate until chilled, 2-3 hours, for easier cutting. Gently lift the brownies out of the pan with the foil overhang, cut into squares and serve (or refrigerate cut brownies until ready to serve).

Cool the pan before you lift the squares.