Cheesecake Brownies

Yunhee Kim
Prep: 20 minutes; Bake: 30 minutes.
Makes 24 brownies (serving size: 1 brownie)


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Brownie layer:
5 tablespoons unsalted butter
1/4 cup semisweet chocolate chips
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/4 cups sugar
1 teaspoon instant espresso granules dissolved in 1 tablespoon water
1/2 teaspoon vanilla extract
Cheesecake swirl:
1 (8-ounce) package 1/3-less-fat cream cheese, at room temperature
1/2 cup sugar
1 large egg white, lightly beaten


1. Preheat oven to 350°. Coat a 9- x 13-inch baking dish with cooking spray.

2. For brownie layer, combine butter and chocolate chips in a microwave-safe bowl; microwave until nearly melted. Stir.

3. Combine next 4 ingredients (through salt) in a bowl. In a separate bowl, whisk eggs, sugar, espresso mixture, and vanilla. Add chocolate mixture; stir until smooth. Add to dry ingredients; stir. Pour into prepared pan; smooth into even layer.

4. For cheesecake swirl, beat cream cheese, sugar, and egg white with an electric mixer at medium-high speed. Drop by spoonfuls onto brownie layer. Draw tip of a butter knife through brownie layer to swirl.

5. Bake 30 minutes or until a wooden pick comes out slightly damp. Cool in pan. Cut into squares.

Created date

January 2009

Nutritional Information

Calories 140
Fat 6 g
Satfat 3 g
Monofat 2 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 21 g
Fiber 1 g
Cholesterol 31 mg
Iron 1 mg
Sodium 84 mg
Calcium 13 mg