Irresistible Strawberry Cheesecake Brownies: The Ultimate Fudgy Dessert Recipe
Prepare to fall in love with these incredibly fudgy chocolate brownies, crowned with a luscious, creamy strawberry cheesecake topping! This homemade dessert is a dream come true for anyone who loves rich chocolate and bright, tangy strawberries. Best of all, you don’t need a stand mixer to bring these delightful strawberry cheesecake brownies to life, and the preparation time is surprisingly quick – just 20 minutes from start to oven.
Brownies hold a special place in my heart as one of the most satisfying treats to bake. Their simplicity and the endless possibilities for customization make them an absolute joy in the kitchen. Whether it’s the intense flavor of triple chocolate cherry brownies or the delightful crunch of brownies with peanut butter cups, they always deliver. I particularly appreciate that most brownie recipes, including this one, don’t require a mixer, making them incredibly accessible. They come together with ease, and the best part? Brownies often taste even better the next day, making them perfect for preparing ahead of time!
Jump to Recipe
Discover the Magic of These Strawberry Cheesecake Brownies!
These aren’t just any brownies; they’re a symphony of flavors and textures designed to impress. Here’s what makes this recipe truly special:
- Double Chocolate Indulgence: Our brownies are supremely rich and extra chocolatey, thanks to a powerful combination of two chocolate forms: robust cocoa powder and luscious melted dark chocolate. This layering of chocolate ensures a deep, complex flavor that forms the perfect base for our strawberry topping.
- Unrivaled Fudgy and Chewy Texture: Unlike cakey brownies, these are designed to be dense, moist, and wonderfully chewy. The secret lies in omitting leavening agents like baking soda or baking powder, which typically create a lighter, more cake-like crumb. The result is a truly fudgy brownie that melts in your mouth.
- Effortlessly Simple Cheesecake Topping: Creating the creamy cheesecake layer is a breeze! Just whisk together softened cream cheese, an egg, sugar, a pinch of salt, and a generous dollop of high-quality strawberry jam. This creates a smooth, tangy, and sweet topping that beautifully complements the rich chocolate.
- Artistic Strawberry Swirl: The cheesecake topping isn’t just spread on; it’s artfully swirled with extra strawberry jam before baking. This not only adds a beautiful visual appeal, creating stunning marbling, but also infuses every bite with bursts of vibrant, fruity strawberry flavor.
Essential Ingredients for Your Strawberry Cheesecake Brownies
-
All the perfectly measured ingredients for the brownie base. -
The key components for the creamy strawberry cheesecake swirl.
The comprehensive, printable recipe card with the full list of ingredients and detailed instructions is conveniently located at the very bottom of this post.
- Neutral Oil: Using a neutral-flavored oil such as vegetable, rapeseed, or canola oil is crucial for achieving an exceptionally moist and tender brownie. Oil contributes moisture in a way that butter alone cannot, preventing your brownies from drying out and ensuring that signature fudgy texture.
- High-Quality Chocolate: These brownies boast a magnificent double dose of chocolate. We use both rich cocoa powder and finely chopped dark chocolate (preferably over 50% cocoa content). For the cocoa, opt for Dutch-processed cocoa powder. This type of cocoa has been treated to reduce its acidity, resulting in a darker color, smoother flavor, and higher fat content than natural cocoa powder, which contributes significantly to the brownies’ deep, luxurious taste and fudginess.
- Unsalted Butter: I always recommend using European-style unsalted butter in baking. Its higher butterfat content compared to standard American butter leads to a richer flavor and a superior texture in baked goods. Ensure your butter is at room temperature for optimal blending.
- Full-Fat Cream Cheese: For the cheesecake topping, full-fat cream cheese is non-negotiable. It provides the essential creaminess, richness, and stability needed for a perfect topping. If you’re using cream cheese from a tub (common in Europe), which tends to have more moisture, gently pat it dry with a paper towel before using. Always ensure your cream cheese is at room temperature to prevent lumps and ensure a smooth, easily whisked mixture.
- Excellent Strawberry Jam: The star of the show for that delightful strawberry flavor! The quality of your strawberry jam will profoundly impact the final taste of your brownies. Choose a jam that you genuinely love, ideally one with real fruit pieces and a vibrant, authentic strawberry flavor. It brings a wonderful sweetness and tang that cuts through the richness of the chocolate.
- All-Purpose Flour: Provides the necessary structure for the brownies without making them tough. Measure it correctly, ideally by weight, to avoid over-measuring, which can lead to dry brownies.
- Granulated Sugar & Light Brown Sugar: A blend of both sugars contributes to the brownies’ texture and flavor. Granulated sugar provides sweetness and helps create a crisp top crust, while light brown sugar adds moisture, depth of flavor (with its molasses content), and contributes to the chewy texture.
- Eggs & Egg Yolk: Eggs bind the ingredients together, add richness, and contribute to the fudgy texture. The extra egg yolk further enhances moisture and chewiness, making the brownies even more decadent. Ensure all eggs are at room temperature for better emulsification.
- Vanilla Extract: A splash of good quality vanilla extract enhances all the other flavors, especially the chocolate and strawberry, adding a warm, aromatic note to both the brownie base and the cheesecake topping.
- Kosher Salt: Don’t skip the salt! It balances the sweetness of the brownies and enhances the chocolate flavor, making it more pronounced and less cloyingly sweet.
Step-by-Step Guide to Crafting Strawberry Cheesecake Brownies
Making these brownies is a straightforward process, even for novice bakers. Follow these steps for perfect results:
Step 1: Prepare the Strawberry Cheesecake Topping. In a medium-sized mixing bowl, combine all the ingredients for the strawberry cheesecake topping: cream cheese, a single egg, sugar, a tiny pinch of salt, and the initial measure of strawberry jam. It is absolutely crucial that your cream cheese is at room temperature before you begin; otherwise, it will be incredibly difficult to achieve a smooth, lump-free consistency. Whisk everything together until the mixture is completely smooth and creamy. Once done, set this delicious topping aside.
Step 2: Ready Your Baking Environment. In a separate, small bowl, quickly whisk together your all-purpose flour and kosher salt until well combined. This ensures even distribution throughout your brownie batter. Set this aside. Next, preheat your oven to 350°F (175°C). Prepare an 8×8 inch (20×20 cm) baking pan by greasing it thoroughly and then lining it with parchment paper. Allow the parchment paper to overhang slightly on the sides; this ingenious trick will act as “handles,” making it much easier to lift the cooled brownies out of the pan later on.
Step 3: Combine Wet Ingredients for the Brownie Batter. In a spacious jug or a medium bowl, vigorously whisk together your eggs, the additional egg yolk, both granulated and light brown sugars, neutral oil, and vanilla extract. Whisk until the mixture is light in color and slightly thickened, which indicates the sugars are dissolving and air is being incorporated, contributing to a wonderfully fudgy brownie. Ensure all these ingredients are at room temperature for the best results.
Step 4: Melt Chocolate and Butter. Using a double boiler (a heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water), gently melt your chopped dark chocolate and unsalted butter together. Stir frequently until the mixture is completely smooth and glossy. Remove it from the heat immediately to prevent the chocolate from scorching. If you prefer, you can also melt the butter in the microwave and then add your chopped chocolate, stirring until it melts into the warm butter.
Step 5: Incorporate Cocoa Powder. To the warm, melted chocolate and butter mixture, add the Dutch-processed cocoa powder. Gently fold it in with a spatula until it is fully incorporated and the mixture is smooth and intensely chocolatey. Be careful not to overmix, as vigorous stirring can introduce too much air.
Step 6: Finish the Brownie Batter. Pour your whisked wet ingredients (from Step 3) into the chocolate-cocoa mixture. Gently fold everything together using a spatula until just combined. The goal here is to blend without overmixing. Next, add the dry flour and salt mixture (from Step 2). Continue to fold carefully until there are no visible pockets of flour remaining. Again, resist the urge to overmix; overmixing can develop the gluten in the flour, leading to tough brownies.
Step 7: Pour Brownie Batter into Pan. Carefully pour the rich brownie batter into your prepared 8×8 inch pan. Use a small offset spatula or the back of a spoon to gently spread the batter evenly across the bottom of the pan. The slightly overhanging parchment paper will be your friend here, making removal much simpler after baking and cooling.
Step 8: Add the Cheesecake Layer. Generously dollop spoonfuls of your prepared strawberry cheesecake topping over the entire surface of the brownie batter. Once dolloped, use a small offset spatula (or the back of a spoon) to gently and carefully smooth the cheesecake topping across the brownie layer. Be extremely delicate with this step; you want to create a distinct cheesecake layer without disturbing or mixing it into the brownie batter underneath.
Step 9: Swirl with Extra Strawberry Jam. Now for the artistic touch! Dollop small amounts of your extra strawberry jam over the cheesecake topping. Distribute these jam dollops strategically across the surface for an even swirl.
Step 10: Create the Signature Swirl and Bake. Take a toothpick or the tip of a butter knife and very gently swirl the strawberry jam and cheesecake topping together. Move slowly and deliberately, creating beautiful patterns without penetrating too deeply into the brownie batter below. This ensures a clear separation of layers and distinct flavors. Once swirled to your liking, place the pan into your preheated oven and bake for 30-35 minutes. The brownies are ready when the edges of the cheesecake topping are set, but the very center still has a slight, delicate jiggle when you gently move the pan. Remember, brownies continue to cook slightly from residual heat after being removed from the oven, and the center will fully set as they cool. Crucially, allow the brownies to cool completely in the pan on a wire rack before attempting to lift them out and slice. Patience is key for perfectly set and clean-cut brownies!
Expert Tips for Perfect Strawberry Cheesecake Brownies
Achieving bakery-quality brownies at home is easier than you think with these expert tips:
- Embrace a Weighing Scale: For unparalleled accuracy in baking, I wholeheartedly recommend using a digital kitchen scale and measuring your ingredients using the metric system (grams). This eliminates inconsistencies that can arise from volumetric measurements (cups), ensuring your brownies turn out perfectly fudgy and delicious every single time.
- Room Temperature Ingredients are Non-Negotiable: Make it a habit to pull out all your cold ingredients—eggs, butter, and especially cream cheese—at least 1-2 hours before you plan to start baking. Room temperature ingredients emulsify much more easily, resulting in a smoother, more uniform batter and a superior final texture in your brownies and cheesecake topping. Cold ingredients can cause your batter to seize or become lumpy.
- Patience with Cooling is a Virtue: I cannot stress this enough: allow your brownies to cool completely, and I mean *completely*, in the pan before attempting to lift them out or slice them. If you try to remove them while they are still warm, they will be too delicate, prone to crumbling, and the cheesecake layer may separate. Cooling allows them to firm up and fully set, ensuring clean cuts and a beautiful presentation.
- Choose Your Pan Wisely: For the best brownies, always bake in a metal pan. Metal conducts heat much more efficiently and evenly than glass or ceramic pans, which can lead to overbaked edges and an underbaked center. Keep in mind that a dark metal pan can result in a slightly crispier edge than a lighter colored metal pan.
- Avoid Overmixing: Once you add the flour to your brownie batter, mix only until just combined and no streaks of dry flour remain. Overmixing develops gluten, which can lead to tough, cakey brownies rather than the desired fudgy and chewy texture.
- Lining the Pan for Easy Removal: As mentioned in the instructions, always line your baking pan with parchment paper, leaving an overhang on two opposite sides. This creates convenient “slings” that allow you to easily lift the entire slab of cooled brownies out of the pan, making slicing and serving a breeze without damaging your beautiful creation.
Frequently Asked Questions About Strawberry Cheesecake Brownies
Absolutely! Due to the cream cheese in the topping, these brownies contain dairy and should be stored in an airtight container in the refrigerator. They will maintain their deliciousness for up to 5 days, though they rarely last that long!
I consistently achieve the best results by baking my brownies in a metal pan. Metal is a superior heat conductor compared to glass or ceramic, promoting more even baking and a desirable crisp crust. Be aware that a dark metal pan tends to yield crispier edges than a light-colored metal pan, so choose based on your preference.
Preventing overbaking is key to fudgy brownies, but the cheesecake topping can make it a little tricky to gauge doneness! You’re looking for the edges of the cheesecake to be set and firm, while the very center should still exhibit a slight jiggle when you gently shake the pan. Don’t worry if the middle isn’t completely solid; the brownies will continue to set as they cool outside the oven, resulting in that perfect fudgy consistency.
Yes, these brownies freeze beautifully! Once completely cooled, slice them into individual portions. Wrap each brownie tightly in plastic wrap, then place them in an airtight freezer-safe container or bag. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight or at room temperature for a few hours before serving.
While fresh strawberries add a lovely touch, substituting them directly for the jam in the cheesecake topping isn’t recommended. The jam provides the concentrated strawberry flavor, sweetness, and consistency needed for the topping. You could, however, lightly macerate some fresh sliced strawberries with a little sugar and serve them alongside the finished brownies for an extra burst of freshness!
Expand Your Baking Repertoire: More Brownie and Bar Recipes!
If you’ve enjoyed these strawberry cheesecake brownies, you’re in for a treat! Here are a few more delightful bar and brownie recipes from my collection that I think you’ll adore:
- Triple Chocolate Cherry Brownies
- Creamy Lemon Bars with Graham Cracker Crust
- Birthday Cake Brownies (Easy & Fudgy)
- Biscoff Rice Krispie Treats
Have you tried this incredible recipe? I’d love to hear about your experience! Make sure to tag me on Instagram @alpineella and leave a review below to share your thoughts. For even more delectable baking inspiration and ideas, be sure to follow me on Pinterest.
Recipe
Strawberry Cheesecake Brownies
Ella Gilbert
Pin Recipe
Save RecipeSaved!
Equipment
-
1 8×8 inch pan
Ingredients
Cheesecake Topping
- ¼ cup sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 8 ounces cream cheese room temperature
- ¼ cup strawberry jam
- ⅛ cup strawberry jam to swirl on top
Brownies
- 2 eggs room temperature
- 1 egg yolk room temperature
- ¾ teaspoon vanilla extract
- ½ cup unsalted butter
- ½ cup all purpose flour
- ½ cup cocoa powder
- 4 ounces dark chocolate chopped
- 1 teaspoon kosher salt
- ½ cup light brown sugar
- ¾ cup sugar
- ¼ cup vegetable oil
Instructions
-
Preheat your oven to 350°F/175°C. Grease and line an 8×8 inch pan with parchment paper, ensuring the parchment slightly overhangs on two sides. This thoughtful step will create ‘handles’ making it much easier to lift the baked and cooled brownies out of the pan.
-
In a medium bowl, thoroughly whisk together your softened cream cheese, the egg, the specified ¼ cup of strawberry jam, sugar, and vanilla extract. Continue whisking until the mixture is perfectly smooth and free of any lumps. Set this creamy cheesecake topping aside.
-
In a separate small bowl, whisk together the all-purpose flour and kosher salt until they are well combined. This ensures even distribution of salt throughout the brownie batter.
-
In a large mixing jug or bowl, whisk together the two eggs, the additional egg yolk, both granulated and light brown sugars, vegetable oil, and vanilla extract. Whisk until the mixture is light, fluffy, and the sugars have mostly dissolved.
-
Create a double boiler by placing a heatproof bowl over a saucepan of simmering water (ensure the bowl doesn’t touch the water). Melt the unsalted butter and chopped dark chocolate together over low heat, stirring occasionally, until the mixture is completely smooth and luscious. Once melted, immediately remove from the heat.
-
To the warm chocolate-butter mixture, add the cocoa powder. Whisk gently until the cocoa powder is fully incorporated and the mixture is smooth and intensely chocolatey.
-
Pour the whisked sugar-egg-oil mixture (from step 3) into the chocolate-cocoa mixture. Gently whisk or fold until everything is well combined and smooth. Be careful not to overmix at this stage.
-
Finally, add the flour and salt mixture to the wet ingredients. Using a spatula, fold the ingredients together until just combined, being diligent to ensure there are absolutely no dry flour pockets remaining. Remember, avoid overmixing to keep your brownies tender and fudgy.
-
Pour the rich brownie batter into your prepared 8×8 inch pan. Use a small offset spatula or the back of a spoon to gently spread the batter evenly across the bottom, creating a smooth and level base.
-
Carefully dollop the creamy cheesecake layer over the brownie batter. With a small offset spatula, gently and slowly spread the cheesecake topping to cover the entire brownie layer. Exercise caution to avoid mixing the cheesecake into the brownie batter.
-
Dollop the remaining ⅛ cup of strawberry jam strategically on top of the cheesecake layer. Then, using a butter knife or a toothpick, carefully swirl the jam into the cheesecake. The easiest method is to apply small amounts of jam evenly across the surface and then gently swirl, ensuring you don’t delve too deep and disturb the brownie layer below.
-
Bake for 30-35 minutes. You’ll know they’re ready when the edges of the cheesecake topping are set and firm, but the very center still retains a slight, delicate jiggle if you gently move the pan. This indicates a fudgy interior. Once out of the oven, allow the brownies to cool completely in the pan on a wire rack before attempting to slice them.
-
Once fully cooled, lift the brownies out of the pan using the parchment paper overhang. You can then slice them into 9 generous large brownies or 16 smaller, more delicate squares, depending on your serving preference.
Notes
For optimal results, ensure all your ingredients are at room temperature before you begin the baking process. This includes butter, eggs, and especially the cream cheese. Pull them out of the refrigerator at least 1-2 hours prior to starting your recipe.
Butter: For the richest flavor and best texture, I prefer using European-style unsalted butter in this recipe, which typically has a higher butterfat content.
Kosher Salt: If kosher salt is unavailable, you can substitute it with fine table salt, but remember to halve the amount specified in the ingredient list (e.g., 1 teaspoon of kosher salt equals ½ teaspoon of fine salt) to avoid over-salting.
Vegetable Oil: If vegetable oil is not on hand, a neutral-flavored alternative such as rapeseed or canola oil can be used without affecting the taste of the brownies.
Storage: To keep your strawberry cheesecake brownies fresh, store them in an airtight container in the refrigerator. They will remain delicious for up to 5 days.
Nutrition