Soy-Free Cheesecake Brownie
Indulge in the decadence of a Soy-Free Cheesecake Brownie, a harmonious fusion of rich, fudgy cocoa layers and creamy, tangy cheesecake swirls. Perfectly suited for those avoiding soy, this dessert features a silky cheesecake topping made with cream cheese and sour cream, layered over a luxurious brownie base. Baked to perfection in just under an hour, each slice boasts a beautiful marbled pattern, making it as visually stunning as it is delicious. The simple yet thoughtful ingredients ensure a homemade treat that’s both wholesome and irresistible. Ideal for birthdays, potlucks, or simply satisfying your sweet tooth, these brownies are a dessert lover's dream. Serve them chilled or at room temperature for a show-stopping dessert that everyone will adore!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.25 teaspoon baking powder
- 8 ounces cream cheese
- 0.5 cup sour cream
- 0.5 cup granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
Instructions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 9x13-inch baking pan with parchment paper.
In a medium saucepan, melt the butter over low heat. Remove from heat, then stir in 1.5 cups of granulated sugar until well combined.
Beat in the 4 large eggs, one at a time, until smooth. Mix in 2 teaspoons of vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Gradually add the dry ingredients to the butter mixture, stirring until just combined. Set aside.
In a separate bowl, beat the cream cheese until light and fluffy. Mix in the sour cream, 0.5 cup of granulated sugar, 1 egg, and 1 teaspoon of vanilla extract until smooth and creamy.
Pour half of the brownie batter into the prepared baking pan and spread evenly.
Spoon the cheesecake mixture over the brownie layer and spread evenly.
Carefully pour and spread the remaining brownie batter over the cheesecake layer.
Using a knife or a skewer, gently create swirls in the batter to create a marbled effect.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Allow the cheesecake brownies to cool in the pan on a wire rack before lifting out and slicing into squares.
Serve at room temperature or chilled, and enjoy your soy-free cheesecake brownie treat!
Nutrition Facts
Calories |
4622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.2 g | 318% | |
| Saturated Fat | 139.2 g | 696% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1464 mg | 488% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 629.2 g | 229% | |
| Dietary Fiber | 67.5 g | 241% | |
| Total Sugars | 422.1 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 767 mg | 59% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 3538 mg | 75% | |
*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.
