Halloween cheesecake swirl brownies are a chewy brownie with a creamy cheesecake swirl. The black cocoa powder and orange food colouring gives these brownies a creepy and fun Halloween look.
WHY YOU'LL LOVE THESE BROWNIES
Rich and decadent. You can't get more decadent than thick chewy brownies with rich cheesecake swirl. The texture is so perfect and delicious.
Perfect for Halloween. The black cocoa powder and orange food colouring gives these brownies a creepy and fun Halloween look.
Easy to make. I know it looks like there are a lot of steps, but I promise this recipe is easy to make! The recipe is also all done by hand so no need for fancy mixers.
Best of two desserts. I know I sometimes can decide what type of dessert I want, so I love recipes that infuse two together! It's the best of both worlds.
INGREDIENTS
- Butter- The recipes uses salted butter.
- White sugar
- Bakers chocolate
- Eggs- The recipe uses two whole large egg and 1 large egg yolk at room temperature.
- Vanilla extract
- Cocoa powder- I used black coca powder.
- Salt
- Flour- All purpose flour works best.
- Chocolate chips- I use semi sweet chocolate chips.
- Cream cheese- At room temperature.
Step by Step Instructions
Preheat oven to 350F and line a 8×8 square baking pan with parchment paper. Lining the pan with parchment paper allows you to easily remove the brownies from the pan.
BROWNIE BATTER
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.
In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
Add in the eggs and vanilla. Vigorously mix for a good 5 minutes until it is thick in texture.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, and salt.
Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
Fold in the chocolate chips. Set aside.
Cheesecake Swirl
In a medium sized bowl add the softened cream cheese, egg yolk, white sugar, and vanilla extract. Stir together until the mixture is smooth and creamy.
Add in the orange food colouring. The amount may very depending on the brand you use.
Assembling the Brownies
Pour three quarters of the brownie mixture into the lined pan and spread evenly.
Add the cheesecake mixture over top of the brownie batter and evenly spread around.
Spoon dollops of the reaming brownie mixture on top.
Next, take a butter knife and gently trace lines horizontally and then vertically to swirl the batters together.
Bake brownies for 33 minutes or until top no longer looks wet and there is only a slight jiggle in the middle.
Allow brownies to fully in the pan to room temperature. Then store in the fridge for 1 hour.
FREQUENTLY ASKED QUESTIONS
STORING THE BROWNIES
These brownie hearts should be stored in an airtight container in the fridge and are good for 5 days.
DO I NEED TO USE ROOM TEMPERATURE EGGS?
Yes, you do. Room temperature eggs allows the eggs to break down easier in the batter, giving you chewy brownies.
WHERE CAN I GET BLACK COCOA POWDER?
I live in Ontario, Canada and I got mine for the Bulk Barn store. I believe it can also be purchased on Amazon.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these Halloween cheesecake swirl brownies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
- Chocolate Halloween Sprinkle Cookies
- Marshmallow Spider Web Chocolate Cookies
- Pumpkin Patch Brownie Bites
- Dirt and Worms Cookies
- Chocolate Reese's Pieces Cookies
- Halloween Peanut Butter Spider Cookies
Halloween Cheesecake Swirl Brownies
Equipment
- large and medium sized bowls
- whisk
- sifter
Ingredients
Brownie Batter
- 1/2 C salted butter melted and cooled to room temperature
- 1 C white sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 4 oz semi sweet bakers chocolate melted
- 1/4 C black cocoa powder
- 3/4 C all purpose flour spooned and levelled*
- 1/2 tsp salt
- 1 C semi sweet chocolate chips
Cheesecake Swirl
- 4 oz cream cheese at room temperature
- 1/4 C white sugar
- 1 large egg yolk at room temperature
- 1/2 tsp vanilla extract
- 1/4 orange food colouring this may vary depending on the brand you use
Instructions
- Preheat oven to 350F and line a 8×8 square baking pan with parchment paper.
Brownie Batter
- Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.4 oz semi sweet bakers chocolate
- In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.1/2 C salted butter, 1 C white sugar
- Add in the eggs and vanilla. Vigorously mix for a good 5 minutes until it is thick in texture.2 large eggs, 2 tsp vanilla extract
- Pour in the melted chocolate and whisk until mixture is well combined.4 oz semi sweet bakers chocolate
- Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.1/4 C black cocoa powder, 3/4 C all purpose flour, 1/2 tsp salt
- Fold in the chocolate chips. Set aside.1 C semi sweet chocolate chips
Cheesecake Swirl
- In a medium sized bowl add the softened cream cheese, egg yolk, white sugar, and vanilla extract. Stir together until the mixture is smooth and creamy.4 oz cream cheese, 1/4 C white sugar, 1 large egg yolk, 1/2 tsp vanilla extract
- Add in the orange food colouring. The amount may very depending on the brand you use.1/4 orange food colouring
Assembling the Brownies
- Pour three quarters of the brownie mixture into the lined pan and spread evenly.
- Add the cheesecake mixture over top of the brownie batter and evenly spread around.
- Spoon dollops of the reaming brownie mixture on top.
- Next, take a butter knife and gently trace lines horizontally and then vertically to swirl the batters together.
- Bake brownies for 33 minutes or until top no longer looks wet and there is only a slight jiggle in the middle.
- Allow brownies to fully in the pan to room temperature. Then store in the fridge for 1 hour.
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