Brown Butter Cheesecake Brownies
Rich fudgy brownies made with nutty brown butter and swirled with creamy cheesecake. Crackly tops, dense centers, and beautiful marble patterns in every square.
Equipment
- 1 | 8x8 or 9x9 baking pan | lined with parchment
- 1 | Light-colored saucepan | for browning butter
- 1 Mixing bowls
- 1 | Whisk or spatula |
- 1 | Skewer or knife | for swirling
Ingredients
- 1 | cup | unsalted butter |
- 1 1/2 | cups | brown sugar |
- 3 | | large eggs |
- 2 | tsp | vanilla extract |
- 3/4 | cup | cocoa powder |
- 1 | cup | all-purpose flour |
- 1/2 | tsp | salt |
- 1 | cup | chocolate chips |
- 8 | oz | cream cheese | softened
- 1/4 | cup | granulated sugar |
- 1 | | large egg |
- 1/2 | tsp | vanilla extract |
Instructions
- Brown the butter until golden and nutty; cool slightly.
- Whisk brown sugar into brown butter.
- Beat in 3 eggs and 2 tsp vanilla.
- Stir in cocoa, flour, and salt until just combined.
- Fold in chocolate chips.
- Beat cream cheese, sugar, remaining egg, and vanilla until smooth.
- Spread most brownie batter in lined pan; dollop cheesecake mixture on top.
- Add remaining batter and swirl with a skewer.
- Bake at 350°F for 30-35 minutes until edges are set.
- Cool completely before slicing.
Notes
Store in an airtight container at room temperature up to 4 days.
Cool fully before cutting for clean swirls.
Brown butter carefully to avoid burning.
Soften cream cheese completely for smooth mixing.
Cool fully before cutting for clean swirls.
Brown butter carefully to avoid burning.
Soften cream cheese completely for smooth mixing.