Description
This Strawberry Cheesecake Brownies recipe combines rich, fudgy brownies with a creamy cheesecake layer and fresh strawberry topping, swirled together for a beautiful and delicious dessert. Perfect for berry lovers and chocolate fans, these bars are baked to perfection and chilled for the ideal creamy texture.
Ingredients
Brownie Layer
- 4 ounces bittersweet chocolate, chopped
- 6 Tablespoons salted butter
- 2 large eggs (room temperature)
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- 2 Tablespoons cocoa powder
- ¼ teaspoon salt
Cheesecake Layer
- 8 ounces cream cheese (softened completely to room temperature)
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
Strawberry Topping
- 1 cup chopped strawberries
- 1½ Tablespoons chopped strawberries
- 1 teaspoon cornstarch
- Fresh strawberries for topping
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper, ensuring there’s an overhang for easy removal and cutting later.
- Melt Chocolate and Butter: In a small saucepan over low heat, melt the butter and chopped bittersweet chocolate together, stirring constantly until smooth. Remove from heat and let cool slightly.
- Mix Wet Ingredients for Brownie: In a medium bowl, whisk together the eggs, sugar, and vanilla extract until well combined.
- Combine Chocolate Mixture: Pour the melted chocolate and butter mixture into the egg mixture and whisk thoroughly until smooth and uniform.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cocoa powder, and salt.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture into the wet chocolate mixture and stir until just combined. Avoid overmixing to maintain a tender texture. Reserve about ⅓ cup of this batter for the topping.
- Prepare Brownie Layer in Pan: Pour the remaining brownie batter into the prepared pan and smooth the surface evenly. Set aside.
- Make Cheesecake Layer: Using a handheld mixer, beat the cream cheese in a medium bowl until smooth and creamy. Add sugar and vanilla extract and mix again until fully combined. Then add the egg and mix just until incorporated.
- Add Cheesecake Layer: Evenly pour the cheesecake mixture over the brownie batter in the pan and smooth out the top layer.
- Prepare Strawberry Topping: In a food processor, combine the 1 cup chopped strawberries, additional 1½ tablespoons chopped strawberries, sugar, and cornstarch. Pulse until the strawberries become chunky but slightly liquified.
- Add Toppings: Dollop the reserved brownie batter and the pulsed strawberry mixture over the cheesecake layer.
- Swirl Toppings: Using a skewer or the edge of a knife, gently swirl the brownie batter and strawberry dollops into the cheesecake layer. Take care not to swirl too deep to avoid blending into the brownie layer below.
- Bake: Place the baking pan in the oven and bake for 32-36 minutes, until the center is set and the edges begin to brown.
- Cool: Remove the brownies from the oven and allow to cool completely on a wire rack in the pan.
- Refrigerate: Cover and refrigerate the brownies for at least 3 hours or overnight to let the cheesecake layer firm up before slicing and serving.
Notes
- Ensure the cream cheese and eggs are at room temperature for a smooth, lump-free cheesecake layer.
- Use parchment paper with overhang to easily lift the brownies from the pan for effortless cutting and serving.
- Do not overmix the batter to keep brownies tender and fudgy.
- Swirling the toppings gently helps create a beautiful marbled effect without mixing layers too much.
- Chilling is important to firm up the cheesecake layer and improve slicing.
- Fresh strawberries on top add a lovely extra burst of flavor and visual appeal.
- Prep Time: 25 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
