Nut-Free Cheesecake Brownie
Indulge in the ultimate dessert fusion with these Nut-Free Cheesecake Brownies! Combining the rich, fudgy decadence of brownies with the creamy, tangy layers of cheesecake, this recipe offers a symphony of flavors and textures that will delight your taste buds. Crafted with simple pantry staples like semi-sweet chocolate, cream cheese, and cocoa powder, these brownies are completely nut-free, making them a safe and delicious option for those with allergies. A mesmerizing marbled swirl of cheesecake adds a stunning visual appeal, while the easy prep and bake time make this dessert perfect for any occasion. Whether you're hosting a party or just satisfying your sweet tooth, these Nut-Free Cheesecake Brownies are sure to be a crowd-pleaser. Serve chilled or at room temperature for a dessert that's irresistibly creamy, chocolatey, and unforgettable!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 150 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams cocoa powder
- 0.5 teaspoon salt
- 225 grams cream cheese
- 65 grams granulated sugar (for cheesecake)
- 1 large egg (for cheesecake)
- 1 teaspoon vanilla extract (for cheesecake)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring between each, until both ingredients are completely melted and smooth.
Whisk in 150 grams of granulated sugar until combined. Add 2 large eggs and 2 teaspoons of vanilla extract, whisking until the mixture is well incorporated.
Gently fold in the all-purpose flour, cocoa powder, and salt until just combined, being careful not to overmix.
Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
In a separate bowl, beat the cream cheese until smooth. Add 65 grams of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract. Mix until the cheesecake mixture is creamy and smooth.
Drop spoonfuls of the cheesecake mixture onto the brownie batter in the pan. Use a knife or skewer to swirl the cheesecake mixture into the brownie batter, creating a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow the cheesecake brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift and remove the brownies from the pan.
Slice into 16 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.4 g | 316% | |
| Saturated Fat | 140.0 g | 700% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1225 mg | 408% | |
| Sodium | 2193 mg | 95% | |
| Total Carbohydrate | 435.8 g | 158% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 316.9 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 405 mg | 31% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
