- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
- Prepare the brownie mix according to the package directions.
- Pour half of the brownie batter evenly into the prepared pan.
- In a medium bowl, beat the softened cream cheese with sugar until smooth and creamy. Spread this mixture evenly over the first brownie layer.
- Sprinkle the chopped pecans evenly over the cream cheese layer.
- Carefully spoon and spread the remaining brownie batter over the pecans.
- Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted near the center comes out mostly clean.
- Allow brownies to cool completely in the pan before cutting into squares.
Serving and Storage:
Serve these brownies as a dessert at room temperature or slightly chilled. They pair beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips:
- Use high-quality brownies for the richest chocolate flavor.
- Let the cream cheese soften to room temperature for easier spreading.
- Chop pecans coarsely for added texture and crunch.
- Cool completely before cutting to prevent the layers from sliding apart.
- Optional: drizzle melted chocolate over the top for extra decadence.
Conclusion:
Chocolate Pecan Cheesecake Brownies are a simple yet luxurious dessert that combines fudgy chocolate, creamy cheesecake, and crunchy nuts.
Easy to make and always a crowd-pleaser, this dessert is perfect for chocolate lovers and nut enthusiasts alike.
FAQ:
Can I use homemade brownie batter?
Yes, homemade brownie batter works wonderfully and can make this dessert even richer.
Can I use other nuts?
Absolutely! Walnuts or almonds can be substituted for pecans.
Can this be made ahead of time?
Yes, you can prepare it a day ahead. Store covered at room temperature or in the fridge and serve the next day.
Can I freeze these brownies?
Yes, wrap individual squares in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Can I reduce the sugar in the cream cheese layer?
Yes, reduce to 2–3 tablespoons if you prefer a less sweet cheesecake layer.