So a few weeks ago, (ok several, more like before Thanksgiving) I decided to make Stephen some brownies. I didn’t have to go into work until that afternoon so I planned on making a quick batch of triple chocolate brownies and calling it good. Somehow when I reached for the butter I grabbed a brick of cream cheese which got me thinking. I decided to make those triple chocolate brownies into cheesecake brownies, and then last minute whipped up a batch of eggless cookie dough to fold into it. Let me tell you, these turned from ordinary to extraordinary within a matter of minutes. They’re everything you could ask for in a bar- chocolatey, creamy and filled with cookie dough. A triple threat of sorts. Stephen loved them and so did I! It only took us 2 days to eat the entire pan!
Cookie Dough Cheesecake Brownies Recipe
Rich, chocolatey layers of cheesecake, cookie dough, and fudgy brownie make Cookie Dough Cheesecake Brownies a chilled treat that’s chewy, gooey, and full of sweet, creamy texture in every slice.
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Servings: 9 large brownies
Calories: 533kcal
Ingredients
- 1/2 cup all-purpose flour
- 1 Tbsp unsweetened cocoa powder
- 4 oz semi-sweet chocolate - melted (use a Ghirardelli baking bar)
- 2/3 cup sugar
- 6 tablespoons (¾ stick) butter
- 2 eggs
- 1/4 tsp salt
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup dark chocolate chips
Cheesecake Layer
- 1/2 cup sugar
- 2 (8) oz packages regular cream cheese - softened
- 2 large egg yolks
- 1/4 tsp salt
- 1/2 tsp vanilla
Eggless Cookie Dough
- 1/4 cup butter - room temperature
- 1/4 cup + 2 Tbsp brown sugar - packed
- 1/4 cup +2 Tbsp flour
- pinch of salt
- 1/2 tsp vanilla
- 2 tsp water
- 2 Tbsp semi-sweet mini chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8-inch baking pan with foil, leaving enough overhang to lift the brownies out once they are done. Butter or spray lightly with baking spray. Set aside.
- Over a double boiler, melt the butter, sugar, and chocolate. Whisk until smooth. Let the mixture cool on the counter for 5 minutes. Pour into the bowl of a stand mixer. Add the vanilla and one egg; mix. Add the second egg and mix until incorporated.
- In a small mixing bowl, whisk together the flour, cocoa powder, and salt. With the mixer on low speed, gradually add the dry ingredients. Mix until just combined. Remove the bowl from the stand and fold in the chocolate chips. Set aside.
- For the cheesecake batter, in a medium-sized mixing bowl, combine the cream cheese, sugar, salt, and vanilla. Beat until smooth. Add the egg yolks one at a time, then mix until just combined. Set aside.
- For the eggless cookie dough, in a small mixing bowl, combine the butter, brown sugar, flour, salt, vanilla, and water. Mix until combined, then gently fold in the mini chocolate chips. Roll into ½-inch balls. Set aside.
- To assemble, pour the brownie batter into the prepared pan. Pour the cheesecake batter on top and carefully spread to create an even layer. Submerge the cookie dough balls into the cheesecake. Place in the oven and bake for 35–40 minutes, or until the cheesecake is set and slightly golden brown around the edges.
- Remove from the oven and let cool in the pan for 30 minutes before chilling in the refrigerator for 1–2 hours. When ready to serve, lift from the pan using the foil overhang. Peel away the foil, cut into squares, and serve.
NOTES
-Yields about 9 large or 12 standard brownies
-No leaveners needed in the brownie base—they bake up rich and dense on their own.
To STORE these Cheesecake Chocolate Brownies, first, let them cool completely, then cover them tightly or place them in an airtight container. They’ll stay fresh in the refrigerator for up to 5 days.
If you want to FREEZE them, wrap each square individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To serve, thaw overnight in the fridge. For a warm texture, microwave each square for about 10–15 seconds, but note that the cheesecake layer will soften quickly.
Nutrition
Calories: 533kcal | Carbohydrates: 61g | Protein: 13g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 610mg | Potassium: 369mg | Fiber: 3g | Sugar: 46g | Vitamin A: 538IU | Vitamin C: 0.02mg | Calcium: 230mg | Iron: 3mg
Adapted from Ready For Dessert
A triple threat indeed 🙂
the 1/2 teaspoon salt in the cookie dough part renders that layer excessively salty.
Thanks for catching that! It should be just a pinch!
Hi
2 tbsp c. semi-sweet mini chocolate chips. Is that tablespoons or cup, I’m confused.
Sorry- it’s 2 tbsp!
I just came across this photo on Foodgawker and had to click it because they look delicious! I just noticed on your sidebar that you have peanut butter cookies with jam thumbprints, which is something I’ve been planning to do soon, too. I will definitely be spending some time here – you have some wonderful recipes and photos!
Thanks Marcie!
These look incredible! I just found your blog and love it!
Thanks Candy!