Cookie Butter Cheesecake Brownies Recipe

The flavors in these soft, rich, spicy brownies are too good to resist!


FOR THE BROWNIES: – 4 ounces (113g) bittersweet chocolate (about 70% cacao) discs or bar (roughly chopped) – 3/4 cup (170g) unsalted butter – 1 & 1/4 cups (250g) granulated sugar – 1/2 cup (50g) firmly packed light brown sugar – 3 large egg – 1 teaspoon vanilla extract – 1/4 teaspoon salt – 1 cup (120g) all-purpose flour FOR THE CHEESECAKE SWIRL: – 4 ounces (113g) cream cheese, at room temperature – 2 tablespoons granulated sugar – 1/8 teaspoon vanilla extract – 1/2 large egg* – 3 tablespoons cookie butter**


Step 1

MAKE BROWNIES: Preheat oven to 350°F. Put parchment paper overhanging 2 inches on opposite edges of a 9-inch square baking pan. Spray paper with nonstick baking spray.

Step 2

Put chocolate and butter in a microwave-safe bowl. In 30-second increments, microwave at half-power until butter and chocolate melt when mixed. Stir smooth. Let cool slightly.

Step 3

In a large bowl, mix sugar, brown sugar, eggs, vanilla, and salt. Mix in the cooled chocolate. Stir in the flour until mixed. Place batter in pan and spread evenly. Set aside.

Step 4

Making the cheesecake swirl: Mix the cream cheese, sugar, vanilla, and egg with a medium-speed electric mixer until smooth. Mix in cookie butter.

Step 5

Drop small portions of cheesecake mixture over brownie batter. Swirl brownie batter with an offset spatula or thin knife.

Step 6

Bake 40–45 minutes until a pick inserted into the center comes out clean. Cool brownies entirely in the pan on a wire rack. Cover and chill for 4 hours before cutting into bars.

Step 7

Use the overhanging parchment paper to transfer brownies to a cutting board for bar cutting. Cut bars with a sharp knife.

Also See

Double Chocolate Zucchini Brownies Recipe