Cookie Butter Cheesecake Brownies
Cookie Butter Cheesecake Brownies
Ingredients
For the Brownie Layer
- 1 cup unsalted butter, cubed
- 1 3/4 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chocolate chips
For the Cheesecake Layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 2 large eggs
For the Swirl
- 1/2 cup Lotus Biscoff Creamy cookie butter, melted
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
For the brownie layer: In a medium saucepan over low heat, melt the cubed unsalted butter. Once mostly melted, add the granulated sugar and stir with a wooden spoon until combined and the butter is fully melted. Remove from heat.
⏱️ 5 min
- 3
Stir in the all-purpose flour and unsweetened cocoa powder into the butter and sugar mixture until just combined. Add the vanilla extract and crack in the 3 large eggs. Whisk vigorously until a thick, dark brown brownie batter forms.
⏱️ 5 min
- 4
Fold in the chocolate chips with a spatula until evenly distributed throughout the brownie batter. Set aside 1/2 cup of the brownie batter for the dollops later.
⏱️ 3 min
- 5
For the cheesecake layer: In a separate mixing bowl, combine the softened cream cheese and powdered sugar. Beat with a hand mixer until smooth and creamy.
⏱️ 3 min
- 6
Add the milk, vanilla extract, and crack in the 2 large eggs to the cream cheese mixture. Continue beating with the hand mixer until the mixture is smooth, creamy, and light yellow.
⏱️ 2 min
- 7
Pour the main portion of the brownie batter (not the reserved 1/2 cup) into the prepared baking pan. Spread it evenly across the bottom using a spatula.
⏱️ 2 min
- 8
Carefully pour the cheesecake batter over the brownie layer, gently spreading it to cover the brownie base.
⏱️ 2 min
- 9
Using an ice cream scoop or a spoon, drop dollops of the reserved brownie batter onto the cheesecake layer. Aim for about 9 dollops, evenly spaced.
⏱️ 2 min
- 10
Drizzle the melted Lotus Biscoff Creamy cookie butter generously over the top of the brownie and cheesecake layers.
⏱️ 1 min
- 11
Using a thin stick, skewer, or the tip of a knife, gently swirl the cookie butter, brownie dollops, and cheesecake batter to create a marbled pattern.
⏱️ 1 min
- 12
Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
⏱️ 40 min•🌡️ 350
- 13
Remove from the oven and let cool completely in the pan on a wire rack. This is crucial for clean slices. Once cooled, refrigerate for at least 1 hour to allow the cheesecake layer to firm up before slicing and serving.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Cookie Butter Cheesecake Brownies
For the Brownie Layer
- 1 cup unsalted butter, cubed
- 1 3/4 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chocolate chips
For the Cheesecake Layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 2 large eggs
For the Swirl
- 1/2 cup Lotus Biscoff Creamy cookie butter, melted
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
For the brownie layer: In a medium saucepan over low heat, melt the cubed unsalted butter. Once mostly melted, add the granulated sugar and stir with a wooden spoon until combined and the butter is fully melted. Remove from heat.
⏱️ 5 min - 3
Stir in the all-purpose flour and unsweetened cocoa powder into the butter and sugar mixture until just combined. Add the vanilla extract and crack in the 3 large eggs. Whisk vigorously until a thick, dark brown brownie batter forms.
⏱️ 5 min - 4
Fold in the chocolate chips with a spatula until evenly distributed throughout the brownie batter. Set aside 1/2 cup of the brownie batter for the dollops later.
⏱️ 3 min - 5
For the cheesecake layer: In a separate mixing bowl, combine the softened cream cheese and powdered sugar. Beat with a hand mixer until smooth and creamy.
⏱️ 3 min - 6
Add the milk, vanilla extract, and crack in the 2 large eggs to the cream cheese mixture. Continue beating with the hand mixer until the mixture is smooth, creamy, and light yellow.
⏱️ 2 min - 7
Pour the main portion of the brownie batter (not the reserved 1/2 cup) into the prepared baking pan. Spread it evenly across the bottom using a spatula.
⏱️ 2 min - 8
Carefully pour the cheesecake batter over the brownie layer, gently spreading it to cover the brownie base.
⏱️ 2 min - 9
Using an ice cream scoop or a spoon, drop dollops of the reserved brownie batter onto the cheesecake layer. Aim for about 9 dollops, evenly spaced.
⏱️ 2 min - 10
Drizzle the melted Lotus Biscoff Creamy cookie butter generously over the top of the brownie and cheesecake layers.
⏱️ 1 min - 11
Using a thin stick, skewer, or the tip of a knife, gently swirl the cookie butter, brownie dollops, and cheesecake batter to create a marbled pattern.
⏱️ 1 min - 12
Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
⏱️ 40 min•🌡️ 350 - 13
Remove from the oven and let cool completely in the pan on a wire rack. This is crucial for clean slices. Once cooled, refrigerate for at least 1 hour to allow the cheesecake layer to firm up before slicing and serving.
⏱️ 60 min