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Chocolate Fudge Cheesecake Brownies
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Chocolate Fudge Cheesecake Brownies

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 squares unsweetened baking chocolate
4 squares of semi-sweet baking chocolate
3 sticks butter, room temperature
3 cups sugar*
2 tsp pure vanilla extract (no imitation)
8 eggs
2 cups flour
1/2 cup milk, divided
1-2 cups of finely chopped walnuts (can use any nut your choose actually, optional also)
Cream Cheese Mixture:
2 package s Philadelphia Cream Cheese, room temperature
2 eggs
1/2 cup sugar
4 Tbsp flour
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Let's Make It
Melt on stovetop in medium pan the chocolate and butter on low to medium heat continually stirring until everything is melted. Once melted, turn off the heat and take off burner. With mixer gradually beat in the sugar, vanilla until smooth. Beat one egg at a time into mixture with mixer. Mix all the flour into the brownie batter gradually with mixer. If the batter becomes too thick, then mix in a little bit of the milk until it becomes smooth again. Once all the flour is mixed into batter, blend in milk to make batter smooth.
Cream Cheese Mixture:
In a bowl mix together the two packages of cream cheese with 2 eggs, blend with mixer. Pour in the rest of the milk gradually to make smooth. Gradually add sugar first then the flour and beat until very creamy and smooth.
Preheat oven to 350 degrees F. In a non-stick pan (You will need a large oblong non-stick pan, I use the lasagna pans they work great) pour in half the brownie mixture and smooth it out so that it is evenly spread to all corners. Then with a large spoon, drop in the cream cheese mixture a spoonful at a time. Once the cream cheese mix is done you will need to take a knife and very gently swirl the cream cheese into the brownie mixture to give it a marble effect. Once that is done pour in the rest of the batter on top of the cream cheese. (If there is too much batter you can always use it for plain brownies or save a bit of the cream cheese mix and make another smaller pan (I find I always have extra for the little one's to scrape the bowl). Once all the batter is poured in, gently take the pan and shake is from side to side to ensure the corners are covered.
Place in oven for approx. 35 minutes checking it after 25 minutes with a fork. (Now I don't like my brownies dried out so I take it out after 40 minutes so that it is still chewy and gooey) Once they are done place on rack still in the pan to cool. When cool cut into 1x1 squares and enjoy.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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