Ingredients
Scale
- Brownie layer
- 1 cup (200 g) granulated sugar
- ½ cup (64 g) all-purpose flour
- ⅓ cup (40 g) Dutch-processed cocoa powder
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (1 stick / 113 g) unsalted butter, melted, then cooled
- Cheesecake layer
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 large eggs, room temperature
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- Strawberry Swirl
- 1 ½ cups (383 g) strawberry pie filling
Instructions
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Preheat the oven to 350°F and line a 9×9-inch pan with parchment paper, leaving some overhang on the sides for easy removal.
Brownie Layer
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In a large bowl whisk together sugar, flour, cocoa powder, salt, and baking powder. Set aside.
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In a medium bowl, whisk together the eggs, vanilla, and cooled melted butter until smooth. Pour into the dry ingredients and stir until just combined.
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Spread the brownie batter evenly into the prepared pan. Set aside.
Cheesecake Layer
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In a large bowl, use a hand mixer to beat the cream cheese, eggs, sugar, vanilla, and salt until smooth.
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Spread the cream cheese mixture evenly over the brownie layer.
Strawberry Swirl
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Spoon the strawberry pie filling over the cream cheese layer in small dollops.
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Gently spread the filling to create an even layer.
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Use a knife or skewer to swirl the strawberry and cheesecake layers together, being careful not to disturb the brownie layer.
Bake and Chill
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Bake for 35–40 minutes, or until the center is set.
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Let cool at room temperature for about 1 hour.
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Once cooled to room temperature, place the cheesecake brownies in the refrigerator for 4 hours, up to overnight.
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Serve chilled.