Get the Recipe:
Cookie Butter Cheesecake Brownies
These soft, rich, spiced brownies feature an irresistible flavor combination!
Ingredients
For the brownies:
- 4 ounces (113 g) bittersweet chocolate (about 70% cacao), roughly chopped
- 3/4 cup (170 g) unsalted butter
- 1 1/4 cups (250 g) granulated sugar
- 1/2 cup (50 g) firmly packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (120 g) all-purpose flour
For the cheesecake swirl:
- 4 ounces (113 g) cream cheese, at room temperature
- 2 tablespoons (25 g) granulated sugar
- 1/8 teaspoon vanilla extract
- 1/2 large egg*
- 3 tablespoons cookie butter**
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Instructions
To make the brownies:
- Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper so that the paper overhangs by about 2 inches on opposite sides. Spray the paper with nonstick baking spray.
- Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
- Combine the sugar, brown sugar, eggs, vanilla, and salt in a large bowl. Add the cooled chocolate, and mix until combined.
- Add the flour, and mix just until combined.
- Transfer the batter to the prepared pan, and spread evenly. Set aside.
To make the cheesecake swirl:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, vanilla, and egg until thoroughly combined and smooth. Add the cookie butter and mix until combined.
- Drop the cheesecake mixture by small amounts over the top of the brownie batter. Use an offset spatula or thin knife to swirl into the brownie batter.
- Bake 40 to 45 minutes, or until a pick inserted into the center comes out clean.
- Cool the brownies completely in the pan on a wire rack. Then cover and refrigerate at least 4 hours before cutting into bars.
- To cut into bars, use the overhanging parchment paper to transfer the brownies to a cutting board. Use a sharp knife to cut into bars.
Notes
- *Lightly beat the egg, and measure half of that volume to use in the recipe. That's usually about 1 & 1/2 tablespoons.
- **Look for cookie butter alongside other spreads like peanut butter and Nutella.
- Store in an airtight container in the refrigerator up to 5 days.
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