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Strawberry Cheesecake Brownies

These brownies feature a rich, fudgy chocolate base swirled with a creamy, tangy cheesecake layer studded with sweet strawberry jam. They're the perfect impressive-yet-approachable treat for any occasion.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter plus 2 tablespoons, melted and cooled slightly
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1/2 cup all-purpose flour spooned and leveled
  • 1/3 cup unsweetened cocoa powder Dutch-process or natural, sifted
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 8 oz cream cheese full-fat, softened to room temperature
  • 1/3 cup granulated sugar
  • 1 large egg room temperature
  • 1/2 tsp vanilla extract
  • 1/3 cup strawberry jam or preserves high quality, not jelly

Equipment

  • 8x8-inch square metal baking pan
  • Parchment paper
  • Hand mixer or stand mixer
  • Medium mixing bowls
  • Whisk and spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the exposed sides of the pan. This setup is non-negotiable for clean slices later.
  2. Make the brownie batter. In a medium bowl, whisk together the melted butter and 1 cup of sugar until combined. Add the 2 eggs and 2 tsp vanilla, whisking vigorously for about 1 minute until the mixture is smooth and slightly paler. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined and no dry streaks remain. Do not overmix. Set aside.
  3. Prepare the cheesecake swirl. In a medium bowl using a hand mixer or stand mixer fitted with the paddle, beat the softened cream cheese on medium speed until completely smooth, about 1 minute. Scrape down the bowl. Add the 1/3 cup sugar and beat until creamy. Add the 1 egg and 1/2 tsp vanilla, beating just until fully incorporated and smooth. Overbeating here can incorporate too much air.
  4. Assemble the layers. Spread about 2/3 of the brownie batter into the bottom of your prepared pan, smoothing it into an even layer. It will be a thin layer. Dollop all of the cheesecake batter over the brownie base. Dollop the remaining brownie batter and the strawberry jam randomly over the cheesecake layer.
  5. Create the signature swirl. Using a thin knife or a wooden skewer, gently swirl the layers together. Make 5-6 figure-eight motions through the pan, being careful not to over-swirl or scrape the bottom. You want distinct ribbons of each component.
  6. Bake for 32-38 minutes. The edges will be set, and the center should have a slight, gentle wobble when you jiggle the pan—it will firm up as it cools. A toothpick inserted into a brownie-dense section should come out with moist crumbs, not wet batter. Let cool completely in the pan on a wire rack, then refrigerate for at least 3 hours (or overnight) for the cleanest cuts.

Notes

Chef's Tips:
• For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between each cut.
• The most common mistake is overbaking. The center should still look slightly underdone when you take it out of the oven.
• Serve slightly chilled for the best texture contrast between the fudgy brownie and creamy cheesecake.
Food Safety:
• Ensure cream cheese and eggs are fresh and properly refrigerated before use.
• Store finished brownies in the refrigerator due to the dairy-based cheesecake layer.