Description
Indulge in rich chocolate brownies paired with a creamy vanilla cheesecake layer and a tangy strawberry swirl. These three-layered treats balance fudginess, silkiness, and fruitiness with a celebration of American dessert tradition.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup cocoa powder (unsweetened)
3 large eggs
1 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
16 fresh strawberries or 1 cup strawberry pie filling (no added alcohol)
Instructions
Preheat oven to 350°F (180°C)
In a bowl, cream 1 cup butter until fluffy
Gradually add 1 cup sugar, mixing until light and airy
Beat in eggs one at a time, then stir in vanilla
In another bowl, sift together flour, cocoa powder, baking powder (1 tsp), and salt (1/4 tsp)
Gently fold dry ingredients into the batter
Press crust into the pan
Drop heaped spoonfuls of brownie batter into crust, spacing evenly
Bake for 18-20 minutes until slightly firm
Prepare strawberry swirl: mash fresh strawberries with 2 tbsp sugar and 1 tsp lemon juice, or use pie filling
Layer strawberries over warm brownies
Prepare cheesecake: beat cream cheese until smooth
Add 1/4 cup sugar, egg yolk, and vanilla, mixing until fluffy
Spread cheesecake mixture over strawberries
Return to oven and bake for 25 minutes until set
Cool completely before chilling in fridge for at least 3 hours
Cut into 24 brownies using a sharp knife
Notes
For a gluten-free version, substitute flour with gluten-free blend
Use vegan butter and dairy-free cream cheese for vegetarian adaptations
Store in an airtight container in refrigeration up to 3 days
Freeze unbaked layers for up to 2 weeks
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg