Chocolate Chip Cheesecake Brownies

  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 1 8 inch brownie, 16 sqaures 1x


For the Cheesecake Mixture

  • 1/2 cup Cream Cheese
  • 1/4 cup Powdered Sugar (adjust to taste)
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Cornstarch
  • a pinch of Baking Powder

For the Brownies

  • 1 cup All Purpose Flour
  • 1/4 cup Cocoa Powder
  • 1/2 cup Powdered Sugar (adjust to taste)
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • a pinch of Salt
  • 1/4 cup Vegetable Oil
  • 1/3 cup plain Yogurt (or Curd)
  • 24 tablespoons Milk / Water (if batter is too thick)
  • 1/2 cup Chocolate Chips (any kind)

Note – Cheesecake mixture

  • In case you DON’T have cream cheese, simply curdle 500mls of milk by bringing it to a boil and adding 1 teaspoon Vinegar. Once milk particles separate from whey, filter it out and wash it once. Then grind it to a smooth paste
  • In case you eat eggs, you can make your cheesecake mixture by adding 1/2 of an egg yolk for a richer version. But it doesn’t matter even if you don’t add the egg. I skipped it


For the cheesecake mixture

  1. In a blender / mixer, add the cream cheese, sugar, vanilla, cornstarch, baking powder and grind to a smooth paste. Set aside

For the Brownies

  1. Grease and line a 8X8 inch baking pan. Preheat oven to 170 C / 345 F. (If you’re using convection oven, turn down temperature to 150 C / 300 F.)
  2. Sift together flour, sugar, cocoa, baking powder, baking soda and salt.
  3. Add oil, yogurt, vanilla to the dry mix and mix to form a smooth batter. Do not over mix or you will end up with a tough brownie texture.
  4. Add about 1/4 cup of Chocolate Chips and fold into the mixture.
  5. Pour half the batter on to the prepared baking pan. Tap it to get even layer.
  6. Sprinkle some chocolate chips all over. Drop spoonfuls of cheesecake mixture all over the brownie batter in various places.
  7. Pour the remaining half of the batter over the cheesecake mixture. Use a spatula to even out the top layer.
  8. Using a knife, dip into the batter completely and make swirl patters. Again tap the pan to make sure everything is even.
  9. Bake for 25 – 30 minutes or until a toothpick inserted in the center comes out clean without leaving any wet batter.
  10. Let the brownie cool completely. Loosen the edges and take the brownie out. Cut into squares. If you want, sprinkle with powdered sugar before serving.
  11. Stays well at room temperature for 2 days and in the fridge upto a day. Warm it slightly before having.