Strawberry Cheesecake Swirled Brownies (Edit recipe)

These brownies are absolutely delicious, dreamy, and rich. They're great for an occasion like Valentine's Day, or for any occasion. Made with ingredients that are easy to find (and most of which you'll likely have on hand anyway), this simple dessert is guaranteed to impress!
25 minutes
30 minutes to 35 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:357
Fat:16 g
Carbohydrates:52 g
Protein:3 g
Cholesterol:10 g
Sodium:256 mg
Fiber:5 g
Sugars:37 g
Calculated per serving.

Serves: 12

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Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350°F.
  2. Line an 8 inch x 8 inch baking pan with parchment paper, then lightly grease with butter or coconut oil.
  3. Brownie Batter

    1. In a small saucepan, combine diced strawberries, water, and 1 TB sugar. Bring to a boil on medium-high heat, then set heat to medium-low, then allow to simmer uncovered for 20 minutes.
    2. Carefully drain the strawberries but save the liquid and set aside.

    Strawberry Cheesecake Swirl

    1. In a large bowl, combine strawberries, softened cream cheese, 1/4 cup reserved strawberry liquid, 1/2 cup sugar, 1 tbsp vanilla, salt, lemon juice, 2 egg whites, and cassava flour.
    2. In a separate bowl, whisk 2 egg yolks + 1 egg and 1 tbsp vanilla.
    3. While continuing to whisk, slowly pour in melted butter a little at a time (so as to not cook the eggs), and do the same with 1/4 cup reserved strawberry liquid, and whisk to combine.
    4. Slowly add brownie mix to the bowl and stir to combine until well incorporated.
    5. Stir in semisweet and white chocolate chips.

    Assembly

    1. Layer half of the brownie mix into the baking pan.
    2. Add 1 cup of the strawberry cheesecake mixture on top (add in small amounts all around the pan so it's evenly spread out, then use a spatula to lightly spread it around so it covers as much of the brownie layer as possible).
    3. Add the rest of the brownie mix on top, using the same method to try to keep it as even a layer as possible.
    4. Add 1 more cup of the strawberry cheesecake mixture on top, then use a butter knife to create swirls. Don't worry if it looks messy--it'll all come together in the oven!
    5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
    6. Allow to cool and set completely, then either cut into squares or use a cookie cutter to cut out fun shapes! Decorate with sprinkles if desired.
    7. Store in the refrigerator. These will keep for 5 days in the fridge (if they even last that long!).

Notes

You'll have about 1 cup of the cheesecake mixture left after using it on the brownies. You can use it to make the creamiest strawberry cheesecake: simply grab 2 6-inch oven-safe ramekins and grease with butter or coconut oil, crush up some graham crackers and mix with 1 tbsp butter or coconut oil & divide between ramekins and press down fully until even and packed at the bottom; then divide the cheesecake mixture between the two ramekins. Place them in a pan that has about 1-2 inches of water in it, then bake along with the brownies and remove at the same time. Cool completely before placing in the fridge (to avoid getting a crack on top, they have to cool gradually), then carefully remove from the ramekins for an easy little cheesecake bonus for you to enjoy for your hard work! // Save the leftover strawberry syrup and use in cocktails or mocktails, or drizzle over ice cream.

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