Swirled Strawberry Cheesecake Brownies
Sweet and tangy cheesecake, flavored with strawberry jam, is swirled on top of ultra-rich and fudgy brownies, for a decadent dual dessert.
Servings 24 brownies
Calories 230kcal
Ingredients
Fudge Brownies
- 4 Tbsp Unsalted Butter
- ¼ Cup Vegetable Oil
- 9 oz Dark Chocolate broken into pieces
- ¾ Cup Granulated Sugar
- ¼ Cup Brown sugar
- 3 Eggs
- ½ tsp Vanilla Bean Paste or vanilla extract
- ⅔ Cup All-purpose flour
- 1 tsp Espresso Powder
- ½ tsp Salt
- ⅓ Cup Chocolate Chips
Strawberry Cheesecake
- 8 oz Plain Cream Cheese
- ¼ Cup Granulated Sugar
- ¼ Cup All-purpose flour
- ½ tsp Vanilla Bean Paste or vanilla extract
- 1 Egg
- ⅓ Cup Strawberry Jam
Instructions
Fudge Brownies
- Preheat the oven to 350°F with a rack in the middle, and line a rectangular baking pan (about 8x10 or 8x11, 8 cup capacity) with greased parchment paper.
- In a large mixing bowl, add the butter, oil, and chocolate pieces. Microwave in 30 second increments until the chocolate is melted, stirring after each increment.
- Stir until smooth. Then stir in both sugars until incorporated. Add in the eggs, and vanilla bean paste. Stir until everything is fully combined.
- Add in the flour, espresso powder, and salt. Fold the dry ingredients into the chocolate mixture. Continue mixing until smooth. Fold in the chocolate chips.
Strawberry Cheesecake
- Add the cream cheese into the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until softened.
- Add the sugar and flour, and continue mixing until combined. Add in the egg and vanilla, continuing to mix until incorporated. Then finally mix in the strawberry jam until the color is distributed throughout.
Finish and Bake
- Spread about half the brownie batter into the prepared pan. Top with about half the cheesecake batter. Then layer scoops of brownie and cheesecake batter until you have used all of each.
- Use a butter knife to swirl the chocolate and cheesecake together, as much or as little as you'd like.
- Bake for 45-55 minutes, until there is only a slight, uniform jiggle, and a toothpick comes out clean.
- Allow the finished brownies to cool completely in the pan on a trivet. Then use the parchment paper to lift them out of the pan, and cut into 24 squares.
- Serve the brownies room temperature or warmed slightly in the microwave, or as part of a brownie sundae.
Notes
Make ahead tip: I always suggest making brownies at least one day in advance. Second day brownies are just better. These will keep sealed in the fridge for about a week, cut or uncut.