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Creamy Green Velvet Cheesecake Swirl Brownies

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These creamy green velvet cheesecake swirl brownies combine a tangy cheesecake bite with a rich chocolate brownie base, creating a smooth, vibrant, and delicious dessert perfect for celebrations or everyday treats.

Ingredients

Scale
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95 g) all-purpose flour
  • 1/4 cup (25 g) unsweetened cocoa powder, sifted (Dutch-processed recommended)
  • 1/4 teaspoon salt
  • 8 ounces (226 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cocoa powder (optional)
  • 1 to 2 teaspoons green food coloring
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking pan with parchment paper, leaving a little overhang for easy removal.
  2. In a medium bowl, whisk together the melted unsalted butter and granulated sugar until smooth and glossy, about 1-2 minutes. Add the egg and vanilla extract, whisking until fully combined.
  3. In a separate bowl, sift together the flour, cocoa powder, and salt. Slowly fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain. The batter will be thick and fudgy.
  4. In another bowl, beat the softened cream cheese with the granulated sugar until creamy and free of lumps, about 2-3 minutes with an electric mixer. Add the egg yolk and vanilla extract, mixing well.
  5. Add the cocoa powder, green food coloring, and flour to the cream cheese mixture, stirring gently until the color is even and the batter is smooth.
  6. Pour half of the brownie batter into the prepared pan, spreading it evenly. Dollop half of the cheesecake swirl mixture over the brownie layer in spoonfuls.
  7. Repeat the layers with the remaining brownie batter and cheesecake swirl. Using a toothpick or skewer, gently swirl the cheesecake into the brownie batter to create a marbled effect.
  8. Bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; some moist crumbs are okay, but it shouldn’t be wet batter. The edges should be set and starting to pull away slightly.
  9. Cool completely in the pan on a wire rack to allow the brownies to set and the cheesecake swirl to firm without cracking.
  10. Slice into squares and serve. For clean cuts, use a warm knife wiped between slices.

Notes

If the cheesecake swirl is too thick, add a splash of milk to loosen it. Rotate the pan halfway through baking for even cooking. Cool completely before slicing to prevent cracking. Use a warm knife for clean cuts. For gluten-free, substitute all-purpose flour with almond flour. Vegan adaptations include vegan cream cheese, flax egg, and coconut oil.

Nutrition

Keywords: brownies, cheesecake swirl, green velvet, dessert, easy recipe, chocolate, cream cheese, St. Patrick's Day, homemade brownies

Find it online: https://blairrecipes.com/creamy-green-velvet-cheesecake-swirl-brownies-easy-homemade-recipe/