Strawberry Cheesecake Swirl Brownies
Servings 9 brownies
Ingredients
Strawberry cheesecake filling
- ½ cup chopped strawberries (3 ounces)
- 8 ounces cream cheese, softened at room temperature
- ¼ cup granulated sugar (50 grams)
- 1 large egg, at room temperature
Brownie batter
- ¾ cup all-purpose flour (94 grams)
- 1 cup granulated sugar (200 grams)
- ⅓ cup cocoa powder (27 grams)
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon instant coffee
- ½ cup vegetable oil (125 ml)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips (112 grams)
Instructions
- Preheat oven to 350 degrees F. Spray an 8x8-inch baking dish with cooking spray.
- Add chopped strawberries to a blender and puree until smooth. In the bowl of a stand mixer, beat softened cream cheese with sugar for 2-3 minutes or until well combined. Add strawberry puree and egg and beat until well combined.
- In a large bowl, combine flour with sugar, cocoa powder, salt, baking powder, and instant coffee.
- In a separate bowl, whisk together vegetable oil with eggs and vanilla. Add the wet ingredients to the flour mixture, stirring until smooth. Add chocolate chips, folding until well combined.
- Remove ½ cup of the brownie batter and add 1 tablespoon water, mixing until well combined. Pour remaining brownie batter into the prepared baking dish, followed by the cheesecake batter. Place dollops of the reserved brownie batter on top, using a knife to make swirls with the brownie batter.
- Bake for 30-35 minutes or until the edges have set but the center is still a little jiggly. Remove from the oven and let cool completely. Transfer to the refridgerator and chill for at least 1 hour. Slice and serve.
Notes
You can use fresh or frozen strawberries for these brownies.
