Brownie Bombs | Midwest Living

Brownie Bombs

Brownie Bombs

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  • Makes: 16 servings
  • Prep 25 mins
  • Bake 32 mins

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These sinful brownies feature a cheesecake layer sandwiched between two ultra-rich chocolate layers.


  • 4 ounces unsweetened chocolate
  • 1/2 cup butter or margarine
  • 1 2/3 cups sugar
  • 1/2 teaspoon vanilla
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1 8 - ounce package cream cheese, softened
  • 4 teaspoons all-purpose flour
  • 1 egg
  • 1/4 teaspoon vanilla
  • 1/2 cup semisweet chocolate pieces


  1. In a saucepan, melt the unsweetened chocolate and butter over low heat. Remove the mixture from the heat.Stir in 1-1/3 cups of the sugar and the 1/2 teaspoon vanilla. Cool the mixture for 15 minutes. Beat in the 3 eggs and the 3/4 cup flour.
  2. In a mixing bowl, mix the remaining 1/3 cup sugar, the cream cheese, the 1 egg, the 4 teaspoons flour, and the 1/4 teaspoon vanilla.
  3. Coat an 8x8x2-inch baking pan with nonstick cooking spray. Spread 2/3 of the chocolate batter in the pan. Spoon cream cheese layer over batter. Dollop with remaining chocolate batter.
  4. Bake in a 350 degree F oven for 20 minutes. Sprinkle with chocolate pieces. Bake for 12 minutes more. Cool. Cover; store in the refrigerator. Let the chilled dessert stand at room temperature for 30 minutes to serve. Makes 16 servings.

Comments (1)

michelle.r.legault wrote:
These bars are over-the-top delicious. However, unless you want discolored chocolate chips (aka sugar or fat bloom), do not refrigerate them as the recipe instructs. To make these ahead without discoloration, you'd need to incorporate the chips into the brownie batter or not store them in the refrigerator. And if you are in a hurry, there is no need to let the brownie batter cool that long before adding the eggs and flour.

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