Chocolate Chip Cream Cheese Brownies

I am a huge fan of cheesecake and chocolate and this one of my favorite desserts!

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Snack

Cuisine American

Servings 24 people

Calories 4669.5 kcal

Equipment

1 Jelly Roll Pan A 9x13 inch baking pan can also be used.
1 Stand Mixer Alternatively, a hand mixer or whisk and large bowl.
1 Spatula For spreading the cream cheese mixture.
1 Parchment Paper Optional, for easy removal and cleanup.

Ingredients

Main

cooking spray
2 8 ounce packages cream cheese, softened
1 cup white sugar
3 eggs room temperature
1 tablespoon vanilla extract
2 16 ounce packages chocolate chip cookie dough (such as Pillsbury®)

Instructions

Preheat oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a jelly roll pan with cooking spray or line with parchment paper.
Mix cream cheese, sugar, and eggs in the bowl of a stand mixer fitted with a paddle until smooth; add vanilla extract and mix for 1 more minute.
Slice 1 roll of cookie dough into thin rounds and arrange on the prepared jelly roll pan. Pour cream cheese mixture over cookie layer. Slice the second roll of cookie dough into rounds and arrange over cream cheese mixture layer.
Bake in the preheated oven until cookies are golden brown, about 30 minutes. Cool completely before cutting and serving.

Notes

Ensure cream cheese and eggs are at room temperature for a silky, lump-free batter. Avoid overmixing the cream cheese layer to prevent incorporating too much air, which can lead to cracks during baking. For an elevated flavor, consider swirling a tablespoon of raspberry jam or a drizzle of caramel into the cream cheese mixture before adding the top cookie layer. Always cool completely at room temperature, then chill in the refrigerator for at least 2 hours. This step is crucial for clean, precise cuts and a set texture. A sprinkle of flaky sea salt on top after baking can provide a delightful contrast.