Cream cheese brownies with toffee and pecans are brownies on overdrive! Cream cheese, nuts, chocolate chips, toffee… oh, my!
Toffee Pecan Cheesecake Brownies
These days, my brownie love runs the gamut from the classic chocolate brownie to the kitchen-sink varieties with every kind of topping imaginable (ahem… cookies and cream brownies). Essentially, I haven’t met many brownies I haven’t liked. These flavor-packed cream cheese brownies with toffee and pecans are no exception.
The first question usually asked about brownies is whether they are cakey or fudgy. The original recipe describes them as not too much of either one. To me, they’re cakey. That works very well with the cream cheese topping to make them not seem so heavy.
Added to both the brownie batter and the top of the brownies is a generous helping of pecans, toffee chips, and chocolate chips. It’s a lovely flavor combination, with no one component seeming to overpower. If you enjoy chocolate cream cheese brownies, but miss the crunch of a traditional nutty brownie, this recipe will be a new favorite!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cream Cheese Filling:
- Cream cheese – Be sure to use full-fat cream cheese that comes in blocks, not the kind that comes in a plastic tub.
- Granulated sugar
- Egg – Let this come to room temperature.
- All-purpose flour
For the Brownies:
- All-purpose flour – Learn more: How to Measure Flour
- Baking powder
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Unsweetened chocolate
- Granulated sugar
- Eggs – These should also be room temperature.
- Milk – Any kind you have on hand is just fine.
- Vanilla extract – Either store-bought or homemade vanilla extract.
- Toffee bits – You’ll find these in the baking section, alongside the chocolate chips.
- Semisweet chocolate chips
Is Unsweetened Chocolate the Same as Dark Chocolate?
No, unsweetened chocolate is not the same as dark chocolate; unsweetened chocolate is made with 100 percent cacao nibs and no sugar, so it’s much more bitter than dark chocolate. Unsweetened chocolate is also known as baking chocolate, and it will make these cream cheese brownies with toffee and pecans extra rich.
How to Make Cream Cheese Brownies With Toffee and Pecans
If you’ve ever made cream cheese brownies, you’re already familiar with the technique used in this recipe!
Make the cream cheese filling. Use an electric mixer on medium speed to beat the cream cheese and sugar until it’s smooth. Add the egg and flour, then continue to mix until the filling is well-combined.
Melt the chocolate and butter. Place the butter and chocolate in a microwave-safe bowl, then microwave at half power in 30-second intervals until the butter and chocolate melt together when you stir. Pour this mixture into a large mixing bowl and allow it to cool slightly.
Prepare. Preheat your oven to 325°F, then grease and flour a 9″x 13″x 2″ baking pan.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
Finish the batter. Stir the sugar into the butter and chocolate mixture, then beat in the eggs, milk, and vanilla. Add the flour mixture in 3 to 4 portions, mixing until blended. Fold in half of the pecans, half of the toffee, and half of the chocolate chips.
Assemble. Reserve about 1/2 cup of the brownie mixture, then spread the rest into the bottom of the prepared pan. Drop tablespoonfuls of the cream cheese mixture over the top of the batter, then drop the reserved brownie mixture by teaspoonfuls between the dollops of cream cheese. Swirl the two together with a butter knife, then sprinkle the remaining pecans, toffee, and chocolate chips over the batter, gently pressing them in.
Bake. Place the pan in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Cool the cream cheese brownies completely in the pan, then cut into bars and serve.
Tips for Success
Start with my tips for baking brownies, then use the following additional tips for perfect cream cheese brownies with toffee and pecans:
- Don’t over-swirl. If you overdo your swirling, you’ll end up with a pan of light brown brownies instead of getting the elegant marbled effect you’re looking for.
- Use parchment for easy removal. To lift the brownies out of the pan and cut them into perfect squares, you can line the pan with greased parchment paper instead of greasing the pan itself.
- Be careful not to over-bake. Leaving the brownies in the oven too long will dry out the cream cheese swirl, which means it won’t have that wonderfully creamy cheesecake-like texture.
As long as you keep the proportions the same, you can play around with the toffee bit/pecan/chocolate chip add-ins. Try adding your favorite candy bar instead of the toffee bits, or maybe swap in chopped walnuts for the pecans.
How to Store
Store these cream cheese brownies in an airtight container in the refrigerator for up to a week. I like to set them on the counter for a few minutes to let them come to room temperature before serving.
Can This Recipe Be Frozen?
Cream cheese brownies can be frozen in an airtight container for up to 2 months. Let them thaw in the refrigerator before serving.
More Over-the-Top Brownie Recipes
- Double Chocolate Cinnamon Pecan Brownies
- Chocolate Chip Meringue Brownies
- Triple Chocolate Brownies
- Cookie Butter Cheesecake Brownies