1 box (18–20 oz) brownie mix

Ingredients called for on the brownie mix box (typically oil, water, and eggs)

½ cup chocolate chips or chunks (optional)

8 oz cream cheese, softened

¼ cup sugar

1 large egg

½ tsp vanilla extract

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Preheat the oven to 175°C (350°F) or as directed on the brownie mix box. Grease or line an 8×8 or 9×9 inch baking pan.
Prepare the brownie batter according to the package instructions. Fold in chocolate chips or chunks if using.
Spread two-thirds of the brownie batter evenly into the prepared pan.
In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
Pour the cheesecake mixture over the brownie layer and spread evenly.
Drop spoonfuls of the remaining brownie batter over the cheesecake layer and swirl gently with a knife to create a marbled effect.
Bake for 25–35 minutes or until a toothpick inserted into the brownie portion comes out with a few moist crumbs.
Cool completely in the pan, then chill in the refrigerator for at least 2 hours (or overnight) before cutting into squares.

Use a fudgy or chewy brownie mix for best results.

Chilling helps the cheesecake layer set properly before cutting.

Can be frozen for up to 2 months; thaw overnight in the fridge before serving.

Try adding raspberry jam, peanut butter chips, or flavored cream cheese for fun variations.