This recipe is quite the cheat but makes for a great dessert when you’re in a time crunch… and you can’t really go wrong when we’re talking about chocolate and cheesecake… Yes, it starts with a boxed brownie mix, but if you get a good box like Ghirardelli and take an extra minute to whip up homemade frosting, no one will be able to tell the difference.
1 Box Brownie mix, preferably Ghirardelli Triple Fudge + ingredients to prepare per the box instructions
2, 8oz. pkgs cream cheese, room temperature
3/4 c. sugar
1/2 c. flour
2 tsp. vanilla
1/4 c. milk
1/2 c. butter, softened
1/2 c. unsweetened cocoa powder
2 2/3 c. powdered sugar
1 tsp. vanilla
1/3 c. milk
Preheat oven to 350 degrees. Grease a 9×13″ baking pan.
Prepare the brownie batter according to the box directions. *Note: if given the option for cakey vs. fudgy, prepare the fudgy version. Pour the brownie batter into the prepared pan, reserving approximately 1/3 of the batter.
Prepare the cheesecake batter by beating the cream cheese and sugar in a bowl until smooth. Add the flour, vanilla, milk, and two eggs, beating until all ingredients are thoroughly incorporated.
Pour the cheesecake batter on top of the brownie batter. Spoon the remaining brownie batter on top of the cheesecake batter and cut through the batter of both to create swirls or a marbleized look.
Bake 35-40 minutes or until a tester comes out clean.
While the brownies are baking, prepare the frosting. To prepare, cream the butter until smooth. Beat in the cocoa. With the hand mixer set to medium, add the powdered sugar and milk, alternating between the two. Finally, add the vanilla.
Once the brownies have cooled, frost, cut, and indulge.
If you came here for the cheesecake, also check out the below recipes: