Description
Strawberry Cheesecake Brownies combine a rich chocolate brownie base, creamy vanilla cheesecake layer, and a sweet strawberry swirl for an indulgent and fruity dessert perfect for gatherings.
Ingredients
For the Brownie Base:
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup Dutch-processed cocoa powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted and cooled
For the Cheesecake Layer:
- 16 ounces cream cheese, room temperature
- 2 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For the Strawberry Swirl:
- 1 1/2 cups strawberry pie filling
Instructions
1. Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
2. In a bowl, combine the granulated sugar, flour, cocoa powder, kosher salt, and baking powder.
3. In another bowl, whisk together the eggs, vanilla extract, and cooled melted butter until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a thick brownie batter forms.
5. Spread the brownie batter evenly into the prepared baking pan.
6. In another bowl, beat the cream cheese until smooth, then add the eggs, sugar, vanilla extract, and salt and mix until creamy.
7. Spread the cheesecake mixture evenly over the brownie batter.
8. Spoon the strawberry pie filling over the cheesecake layer and gently swirl with a knife or skewer.
9. Bake for 35 to 40 minutes, until the center is set.
10. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing and serving.
Notes
Allow the brownies to cool completely before chilling so the cheesecake layer sets properly.
Store covered in the refrigerator for 3 to 4 days.
For freezing, wrap tightly and freeze for up to 3 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 494 kcal