Cookie Butter Cheesecake Brownies
Aug 29, 2021 19:30:20 GMT -5
Post by Shoshanna on Aug 29, 2021 19:30:20 GMT -5
COOKIE BUTTER CHEESECAKE BROWNIES
yield 16 2-INCH BROWNIES
prep time 25 MINUTES
cook time 45 MINUTES
additional time 4 HOURS
total time 5 HOURS 10 MINUTES
These soft, rich, spiced brownies feature an irresistible flavor combination!
INGREDIENTS
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 eggs
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**
INSTRUCTIONS
TO MAKE THE BROWNIES:
Preheat oven to 350°F. 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.
link
yield 16 2-INCH BROWNIES
prep time 25 MINUTES
cook time 45 MINUTES
additional time 4 HOURS
total time 5 HOURS 10 MINUTES
These soft, rich, spiced brownies feature an irresistible flavor combination!
INGREDIENTS
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 eggs
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**
INSTRUCTIONS
TO MAKE THE BROWNIES:
Preheat oven to 350°F. 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.
link
