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Bean Cheesecake Brownies — THE BEST OF THE BEST!

These are hands down my favorite brownies of all time, and quite possibly my favorite dessert of all time. They require a little patience, as they’re really best the next day. But I promise it is totally worth it! If you’re looking for a more “traditional” brownie recipe, check out my Halloween Brownies recipe. Here’s a video of my favorite part of making cheesecake brownies — the swirling:

Here it is in fast motion! It usually takes me about 2 minutes, not 13 seconds… gotta savor the moment.

Total time (including baking): 1 hour. Makes one 8×8″ pan.

Materials: 2 mixing bowls; measuring vessels; 8×8″ pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

Brownie part (Bean Mud Brownies recipe):

  • 1 ½ cups (300 grams, strained 15 oz can) cooked beans (I use black and/or pinto)
  • 1 ¾ cups granulated sugar
  • 3 tbsp butter
  • 6 oz unsweetened chocolate (if you use sweetened chocolate, reduce the sugar)
  • 3 eggs
  • Dashes of vanilla and salt
  • Additional espresso powder, chocolate chips, or walnuts as desired

Cheesecake part:

  • 4 oz cream cheese
  • ¾ cup Greek yogurt
  • 1 egg
  • ½ cup granulated sugar
  • Dash vanilla
  • Optional to add food coloring for fun


  1. Take the 4 eggs, butter, cream cheese, and yogurt out of the fridge at least 15 minutes before you start so they can warm up a bit. Preheat oven to 350˚F. Butter a 8×8″ brownie pan.
  2. For the brownie:
    • In a processor, blend 1 ½ cups (300 grams) cooked beans and 1 ¾ cups granulated sugar.
    • Melt 6 oz unsweetened chocolate with 3 tbsp butter in the microwave.
    • Mix together the bean and chocolate mixtures. Add the 3 eggs, vanilla, and salt.
    • Spread about ¾ of the batter in the pan.
  3. For the cheesecake:
    • Beat together all the ingredients (4 oz cream cheese, ¾ cup yogurt, 1 egg, ½ cup sugar, and dash of vanilla).
    • Optional to add food coloring for some spunk!
    • Spread on top of brownie batter in pan.
  4. Add the remaining brownie batter on top of the cheesecake layer in blobs. Use an offset spatula or knife to make patterns on the surface (see above video).
  5. Bake at 350˚F for 35-40 minutes, until top is cracked and slightly browned. Let cool completely before cutting–this is super important! Also really good with a dollop of whipped cream on top.

Greetings from our kitchen!

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