Cookie Butter Cheesecake Brownies
Cookie Butter Cheesecake Brownies
Ingredients
For the Brownie Batter
- 1 cup butter, (2 sticks)
- 2 1/4 cups granulated sugar
- 1 cup all-purpose flour
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla bean paste
- 4 large eggs
- 2 cups semisweet chocolate chips
For the Cheesecake Batter
- 16 ounces cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 cup heavy whipping cream
- 2 large eggs
- 1 cup Biscoff cookie butter
Instructions
- 1
Preheat oven to 350°F. Line a 9x13 inch pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
For the brownie batter: In a large saucepan, melt the butter and 2 1/4 cups granulated sugar over medium heat. Cook, stirring occasionally, until the sugar is melted and the mixture is shiny, about 3-5 minutes.
⏱️ 5 min
- 3
Remove the saucepan from the heat. Add the 1 cup all-purpose flour, cocoa powder, salt, baking powder, and vanilla bean paste to the saucepan. Stir until just combined. Let the mixture cool for 5 minutes.
⏱️ 5 min
- 4
Add the 4 large eggs to the brownie batter mixture and stir until smooth and fully incorporated.
⏱️ 3 min
- 5
Gently fold the semisweet chocolate chips into the brownie batter. Set the brownie batter aside.
⏱️ 2 min
- 6
For the cheesecake batter: In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and creamy.
⏱️ 3 min
- 7
Add the 3/4 cup granulated sugar, 1/2 cup all-purpose flour, vanilla extract, and heavy whipping cream to the cream cheese. Beat until smooth and well combined.
⏱️ 3 min
- 8
Add the 2 large eggs to the cheesecake batter and continue beating until the mixture is smooth and uniform.
⏱️ 2 min
- 9
Pour approximately half of the brownie batter into the prepared 9x13 inch pan and spread it evenly.
⏱️ 2 min
- 10
Carefully pour the cream cheese batter over the brownie layer and spread it gently to cover.
⏱️ 2 min
- 11
Melt the Biscoff cookie butter in the microwave for about 15-20 seconds, or until it's pourable.
⏱️ 1 min
- 12
Dollop the remaining brownie batter over the cream cheese layer. Then, drizzle the warmed cookie butter over the top.
⏱️ 2 min
- 13
Using a knife or skewer, gently swirl the brownie batter and cookie butter into the cheesecake layer to create a marbled effect.
⏱️ 1 min
- 14
Bake for 40 to 45 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with moist crumbs (not wet batter).
⏱️ 45 min•🌡️ 350
- 15
Remove from the oven and let the brownies cool completely in the pan on a wire rack before cutting into squares. This can take at least 2 hours for the cheesecake layer to fully set.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Cookie Butter Cheesecake Brownies
For the Brownie Batter
- 1 cup butter, (2 sticks)
- 2 1/4 cups granulated sugar
- 1 cup all-purpose flour
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla bean paste
- 4 large eggs
- 2 cups semisweet chocolate chips
For the Cheesecake Batter
- 16 ounces cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 cup heavy whipping cream
- 2 large eggs
- 1 cup Biscoff cookie butter
Instructions
- 1
Preheat oven to 350°F. Line a 9x13 inch pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
For the brownie batter: In a large saucepan, melt the butter and 2 1/4 cups granulated sugar over medium heat. Cook, stirring occasionally, until the sugar is melted and the mixture is shiny, about 3-5 minutes.
⏱️ 5 min - 3
Remove the saucepan from the heat. Add the 1 cup all-purpose flour, cocoa powder, salt, baking powder, and vanilla bean paste to the saucepan. Stir until just combined. Let the mixture cool for 5 minutes.
⏱️ 5 min - 4
Add the 4 large eggs to the brownie batter mixture and stir until smooth and fully incorporated.
⏱️ 3 min - 5
Gently fold the semisweet chocolate chips into the brownie batter. Set the brownie batter aside.
⏱️ 2 min - 6
For the cheesecake batter: In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and creamy.
⏱️ 3 min - 7
Add the 3/4 cup granulated sugar, 1/2 cup all-purpose flour, vanilla extract, and heavy whipping cream to the cream cheese. Beat until smooth and well combined.
⏱️ 3 min - 8
Add the 2 large eggs to the cheesecake batter and continue beating until the mixture is smooth and uniform.
⏱️ 2 min - 9
Pour approximately half of the brownie batter into the prepared 9x13 inch pan and spread it evenly.
⏱️ 2 min - 10
Carefully pour the cream cheese batter over the brownie layer and spread it gently to cover.
⏱️ 2 min - 11
Melt the Biscoff cookie butter in the microwave for about 15-20 seconds, or until it's pourable.
⏱️ 1 min - 12
Dollop the remaining brownie batter over the cream cheese layer. Then, drizzle the warmed cookie butter over the top.
⏱️ 2 min - 13
Using a knife or skewer, gently swirl the brownie batter and cookie butter into the cheesecake layer to create a marbled effect.
⏱️ 1 min - 14
Bake for 40 to 45 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with moist crumbs (not wet batter).
⏱️ 45 min•🌡️ 350 - 15
Remove from the oven and let the brownies cool completely in the pan on a wire rack before cutting into squares. This can take at least 2 hours for the cheesecake layer to fully set.
⏱️ 120 min