Ingredients
- 18 oz box brownie mix
- 6 tablespoons melted butter
- ¼ cup buttermilk
- 2 teaspoons vanilla extract
- 1 large egg
- ¾ cup mini chocolate chips
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg (for cheesecake layer)
- 2 teaspoons vanilla extract (for cheesecake layer)
Instructions
- Preheat oven to 325°F (165°C). Line a 9×9-inch baking pan with foil and lightly coat with nonstick spray.
- In a large bowl, combine brownie mix, melted butter, buttermilk, vanilla, egg, and ½ cup of mini chocolate chips. Stir until smooth, adding 1–2 tablespoons of milk if too thick.
- In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy. Chill for 10 minutes if too soft.
- Spread half the brownie batter into the prepared pan. Pour the cheesecake mixture over the top and spread evenly.
- Drop spoonfuls of the remaining brownie batter on top and swirl gently with a knife. Sprinkle remaining ¼ cup chocolate chips on top.
- Bake for 35–45 minutes or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 30 minutes before lifting out with foil and slicing into bars.
Notes
- Add chocolate chunks for a richer chocolate flavor.
- Swirl in raspberry or strawberry jam for a fruity twist.
- Add chopped nuts for extra texture.
- A dash of espresso powder deepens the chocolate flavor.
- Use gluten-free brownie mix to make them gluten-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
