Chocolate Cheesecake Brownie Bars

I’m a professional writer, not a professional baker, but my family has a prodigious collective sweet tooth, so I find myself making desserts a few times a month for them.

The desserts have to be special, but they also have to be easy. And yummy, duh.

Mostly, I stick to tried-and-true recipes handed down from my grandmother and great-grandmother. Occasionally, I’ll try something I find online, but only if I’m feeling extra daring because you never know just how those will turn out. (And I hate waste–and crummy desserts!) But sometimes, I feel wild and will make up my own recipe and just go for it.

I did that last week; it was a hit. And so I share with you CHOCOLATE CHEESECAKE BROWNIE BARS. Super yummy. Super easy–because you use a box mix.


  • 1 package brownie mix (your favorite kind, any kind)
  • 1 package cream cheese, softened
  • 3 eggs
  • oil (as directed on back of brownie mix box)
  • Name Brand Chocolate Syrup (yeah…you know what I’m talking about)


  1. Preheat oven and choose pan according to box directions. I used a 9×13″ metal cake pan. Spray pan with nonstick spray.
  2. Prepare brownie mix according to package directions. Mine used 1/3 cup vegetable oil and 2 eggs (for cakelike brownies). I also add a generous squirt of chocolate syrup to this before mixing by hand.
  3. Pour 3/4 brownie mix into pan. Set aside.
  4. In bowl with remaining brownie mixture, add softened cream cheese and additional egg. Get the hand mixer out for this and beat until combined and creamy. It’ll look like the weirdest color ever. Don’t fret. It’ll be delish.
  5. Gently dollop spoonfuls of the chocolate cream cheese mixture on top of brownie mix (already in pan). Evenly space them so when it’s time to spread (gently), it’ll be easier. NOTE: you’re not going for a marble look here. You want a brownie layer on bottom (and about 1″ around) and a chocolate cheesecake layer on top.
  6. Bake according to package directions, rotating pan halfway through. NOTE: you want the brownies to be cooked but not over cooked. I took my pan out when it was jusssssst a little jiggly right in the center. As it cools on the counter, it continues to cook a little. Once cool, put the lid on the pan or cover with foil and stick in the fridge.


Let me know how they turn out for you! I hope they’re Pinterest worthy. ;)






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