Creamy Cookie Butter Cheesecake Brownies
Indulge in the rich, creamy flavors of these layered brownies with a luscious cookie butter swirl.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Brownie Layer
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
Cheesecake Layer
- 16 oz cream cheese softened
- 1/2 cup cookie butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. In a large mixing bowl, combine the melted butter with granulated sugar and brown sugar. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually fold in the flour, cocoa powder, and salt until just combined. Pour the brownie batter into a greased and floured 9-inch round cake pan.
- In another bowl, beat the cream cheese until smooth using an electric mixer. Add in the cookie butter and granulated sugar, beating until well incorporated. Mix in the eggs one at a time, followed by the vanilla extract, until smooth and creamy.
- Pour the cheesecake mixture over the brownie layer. Use a knife to create swirls by dragging through the layers, creating a marbled effect.
- Bake in the preheated oven for 45 to 50 minutes, or until the cheesecake layer is set and a toothpick inserted into the center comes out with just a few moist crumbs.
Serving
- Allow the brownies to cool completely in the pan on a wire rack. Slice into wedges to serve. Pair with your favorite beverage for a delightful treat.
Storage
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter and a more even bake. Avoid overmixing to keep the brownies tender.
Ingredient Substitutions: Substitute almond butter for cookie butter if desired, keeping the unique flavor intact.
How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Storage & Freshness: Store in an airtight container to maintain freshness. Refrigerate to extend shelf life.
Make-Ahead Tips: Prepare the brownie and cheesecake layers separately a day in advance and assemble just before baking.
Ingredient Substitutions: Substitute almond butter for cookie butter if desired, keeping the unique flavor intact.
How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Storage & Freshness: Store in an airtight container to maintain freshness. Refrigerate to extend shelf life.
Make-Ahead Tips: Prepare the brownie and cheesecake layers separately a day in advance and assemble just before baking.