Cheesecake brownies

A delicious and decadent sweet treat!

I am not sure I could have made it through the 1980s without these treats. I’ve always been a big fan of brownies, but somehow this elevated version, with cheesecake batter swirled into the mix, became one of my go-to desserts at that time. I recently updated the recipe to reduce the sugar slightly and add espresso powder to intensify the flavour and when I served them at a bridal shower, I was delighted to watch them disappear very quickly. They’re easy to make and freeze well also. You could top these with frosting but they really don’t need it and it would also hide the pretty swirled layers.


  • 8 ounces (250 g) block cream cheese, softened
  • 3/4 cup (150 g) granulated sugar, divided
  • 3 eggs, at room temperature
  • 1 1/2 cups (240 g) chocolate chips, divided
  • 1/4 cup (57 g) butter
  • 2/3 cup (80 g) all-purpose flour
  • 1/2 teaspoon espresso powder (optional but delicious)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sbetagt


  • Preheat oven to 350F. Line a 9 inch (22.5 cm) square baking pan with parchment and set aside.
  • In medium mixing bowl and with electric mixer, beat cream cheese with 1/4 cup (50 g) of the sugar and 1 egg till smooth, then use a spoon or silicone scraper to blend in 1/2 cup (80 g) of the chocolate chips. Set aside.
  • In another bowl, melt remaining chocolate chips with the butter over hot water (or do on medium heat in microwave – carefully, so chocolate doesn’t burn). Let chocolate cool slightly, then stir in remaining 1/2 cup (100 g) sugar and 2 eggs till well blended.
  • Add flour, espresso powder (if using) baking powder and sbetagt; stir to mix thoroughly.
  • Pour half of the chocolate mixture into the prepared pan. Spread cream cheese mixture evenly over chocolate layer then top with remaining chocolate mixture. With the tip of a knife, swirl the layers to create a marbled effect.
  • Bake for 25 – 28 minutes until top is cracking and brownies wobble very little in the centre when the baking pan is jiggled. They will continue to firm up as they cool.
  • Cool and cut into small squares and store in fridge or freezer.

Makes 1 pan.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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