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Chocolate Chip Cheesecake Brownies

Heather Baird
These Chocolate Chip Cheesecake Brownies combine a rich, fudgy chocolate brownie base with a creamy, tangy cheesecake top speckled with mini chocolate chips. They’re easy to make, slice beautifully, and are just as delicious chilled as they are at room temperature—perfect for parties, picnics, or whenever you need a decadent treat that travels well.
This recipe requires 2 cups of mini semisweet chips, which is one 12 oz. package. Also, plan ahead because these need to chill at least 4 hours before slicing.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

  • 8x8 inch square pan

Ingredients
 
 

Brownie layer

  • 1 1/4 cups mini semisweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter softened
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2/3 cup all-purpose flour

Chocolate chip cheesecake layer

  • 8 oz. cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter softened
  • 2 large eggs
  • 1 tablespoon all-purpose flour
  • 3/4 cup mini semisweet chocolate chips

Instructions
 

Brownie layer

  • Preheat the oven to 350°F. Line an 8x8-inch square baking pan with foil or parchment paper, leaving an overhang for easy removal.
  • In a microwave-safe bowl, melt the mini chocolate chips on high for 1 minute. Stir well. If lumps remain, heat in 10–15 second intervals to melt completely, stirring until smooth. Set aside to cool slightly.
  • In the bowl of an electric mixer, beat the sugar and butter until creamy. Add the eggs, vanilla extract, and salt, mixing until fully combined. Stir in the melted chocolate, and then add the flour and mix until smooth.
  • Spread the brownie batter evenly into the prepared pan. Set aside.

Chocolate chip cheesecake layer

  • In a separate bowl, beat cream cheese, sugar, and softened butter until creamy and smooth. Add the eggs. Beat in the 1 tablespoon flour, and mix until well combined. Fold in the mini chocolate chips. Pour the cheesecake mixture over the brownie layer and gently spread to the edges for an even top.
  • Bake at 350°F for 40–45 minutes, or until the center is set (it shouldn't wobble when moved) and the edges are lightly golden. Cool the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours until firm (overnight recommended).
  • Lift the chilled brownies out using the foil or parchment overhang. Cut into squares or bar shapes. Small ones are great, since these are rich! Store covered in the refrigerator. Bring to room temperature before enjoying for the best flavor and texture.

Notes

  • Make Ahead: These brownies are perfect for prepping in advance. Once baked and chilled, they keep well in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for 10–15 minutes before serving if stored cold.
  • Freezing: After chilling and slicing, layer the brownies between sheets of parchment in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight, or on the counter for about an hour before serving.
This recipe was adapted from an old Nestle Toll House cookbook, circa 1987. They were called 'Black and White Cheesecake Brownies' in the cookbook. 
Keyword Biscoff cream cheese frosting, chocolate chip cheesecake brownies, cream cheese brownies recipe, easy layered brownies, Freezer-friendly brownies, mini chocolate chips, picnic dessert bars, toll house, Toll House cheesecake brownies
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