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gingerbread cheesecake swirl brownies - featured image

Decadent Gingerbread Cheesecake Swirl Brownies

  • Author: Sarah Wasserman
  • Total Time: 3 hours 55 minutes (includes cooling and chilling)
  • Yield: 16 servings 1x

Description

Fudgy dark chocolate brownies swirled with a spiced gingerbread cheesecake layer, creating the ultimate holiday dessert that’s both rich and festive.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk, room temperature
  • 2 tablespoons unsulphured molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Make the brownie batter: In a medium bowl, whisk together melted butter and 1 cup granulated sugar until combined. Add eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla. In a separate small bowl, whisk together flour, cocoa powder, salt, and baking powder. Add dry ingredients to wet ingredients and fold with a spatula until just combined. Do not overmix.
  3. Make the gingerbread cheesecake layer: In another bowl, beat softened cream cheese with 1/4 cup granulated sugar until smooth and creamy (about 2 minutes with a hand mixer). Add egg yolk, molasses, ginger, cinnamon, cloves, and 1/2 teaspoon vanilla. Beat until fully incorporated and silky.
  4. Spread about two-thirds of the brownie batter evenly into the prepared pan.
  5. Pour the gingerbread cheesecake mixture over the brownie layer and spread gently into an even layer.
  6. Drop the remaining brownie batter in spoonfuls over the cheesecake layer. Do not spread.
  7. Create swirls: Using a butter knife or skewer, drag through the layers in a figure-eight motion, making about 6 to 8 passes total. Do not over-swirl.
  8. Bake for 35 to 40 minutes. At 30 minutes, start checking. Edges should be set and slightly pulling away from the sides; center will still be slightly jiggly. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Cool in the pan on a wire rack for at least 1 hour. Then refrigerate for at least 2 more hours until fully chilled.
  10. Use parchment handles to lift brownies out of the pan. Slice into squares with a sharp knife, wiping the blade clean between cuts.

Notes

Room temperature ingredients are essential for proper emulsification. Do not overmix the brownie batter to keep it fudgy. Chill completely before cutting for clean slices. These brownies taste even better the next day.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: 220
  • Sugar: 18
  • Sodium: 115
  • Fat: 13
  • Saturated Fat: 8
  • Carbohydrates: 25
  • Fiber: 1
  • Protein: 3

Keywords: gingerbread cheesecake brownies, holiday brownies, cheesecake swirl brownies, gingerbread dessert, Christmas brownies

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Find it online: https://flavorfullrecipes.com/decadent-gingerbread-cheesecake-swirl-brownies-easy-holiday-recipe/