Chocolate Cheesecake Brownies

These chocolate cheesecake brownies kick up boxed brownie mix with rich cheesecake filling swirled throughout. They're so good and so easy!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings Bars

Calories 455kcal

Preheat the oven to 350F. Spray a 9x9-inch baking pan with non-stick cooking spray; set aside.
Prepare the brownie batter according to the package instructions, then pour into the prepared baking pan.
Reserve 1/3 cup of the chopped chocolate, then sprinkle the rest over top of the brownie batter.
In a medium mixing bowl, beat the cream cheese and sugar together with an electric mixer until well combined.
Add the egg and vanilla and mix until smooth.
Dollop the cream cheese mixture all over the top of the brownies. Run a butter knife through the cheesecake and brownie batters in a swirling motion to create a marbled look.
Sprinkle the reserved 1/3 cup of chopped chocolate over top of the brownie and cheesecake batter.
Bake the brownies at 350F for 35-40 minutes, or until a toothpick inserted into the center comes out clean (the cheesecake layer may stick to the toothpick a bit but should not look like raw batter).
Cool the brownies to room temperature, then cut into 9 bars. Serve at room temperature or chilled.

Semi-sweet chocolate chips or chocolate chunks can be used instead of chopping a chocolate bar.
I use full-fat cream cheese.
I used a large egg.
Any brownie mix should work well. I like Duncan Heinz or Betty Crocker but have also used ALDI brand.