Chocolate Cheesecake Brownie Bites
Indulge in these fudgy brownie bites swirled with tangy cream cheese, perfect for sharing at potlucks or as after-dinner treats.
Ingredients
Brownie Batter
- 1 cup unsalted butter Can use salted butter; reduce added salt slightly.
- 2 cups granulated sugar Can reduce by 1/4-1/2 cup for less sweetness.
- 2 cups semi-sweet chocolate chips Chopped bittersweet chocolate can be used for deeper flavor.
- 4 large eggs Bring to room temperature for smoother incorporation.
- 1 teaspoon vanilla extract For brownie layer.
- 1 cup all-purpose flour For gluten-free, substitute with 1:1 GF flour blend.
- 1/2 teaspoon salt Adjust if using salted butter.
Cheesecake Layer
- 8 oz cream cheese Full-fat yields the best texture.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract For cheesecake layer.
- 2 tablespoons cocoa powder Optional, for decoration.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease an 8x8 or 9x9-inch baking pan and line the bottom with parchment.
- In a saucepan over low heat, melt butter and chocolate chips together until smooth. Stir in granulated sugar and let cool for 2-3 minutes.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla.
- Fold in flour and salt until just combined; do not overmix.
Baking
- Pour half of the brownie batter into the prepared pan and spread evenly.
- In a bowl, beat cream cheese with powdered sugar and vanilla until smooth. Spread over the brownie layer.
- Drop spoonfuls of the remaining brownie batter over the cheesecake layer and use a knife to swirl.
- Bake for 30-35 minutes until a toothpick comes out mostly clean with a few moist crumbs.
- Cool completely on a wire rack, then refrigerate for at least 1 hour before slicing.
Notes
Serve slightly chilled or at room temperature. Store leftovers in an airtight container for up to 4-5 days. For best texture, use full-fat cream cheese.