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Perfect Gingerbread Cheesecake Swirl Brownies (Easy Recipe)

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These fudgy brownies feature a tangy gingerbread cheesecake swirl, combining two beloved holiday desserts into one show-stopping pan. The foolproof technique ensures clean, defined ribbons of cheesecake in every bite.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 2 tablespoons molasses
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon cornstarch

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with butter or nonstick spray.
  2. In a large bowl, whisk together the melted butter and granulated sugar until well combined and glossy. Add the eggs one at a time, whisking vigorously after each addition until smooth and shiny. Stir in the vanilla extract.
  3. In a separate small bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
  4. Transfer the brownie batter to the prepared pan and spread it into an even layer. Place the pan in the refrigerator for 15 minutes to chill.
  5. While the brownie batter chills, prepare the cheesecake layer. In a medium bowl, beat the softened cream cheese with an electric hand mixer until smooth and creamy, about 2 minutes. Add the sugar and beat until fully incorporated. Add the egg yolk, molasses, ground ginger, cinnamon, cloves, nutmeg, and cornstarch. Beat on low speed until combined and smooth.
  6. Remove the chilled brownie pan from the refrigerator. Dollop the gingerbread cheesecake mixture evenly over the surface of the brownie batter (about 8-10 dollops). Do not spread it.
  7. Take a toothpick or skewer and drag it through the dollops in a figure-eight or zigzag pattern, making about 6-8 passes across the pan. Do not over-swirl.
  8. Bake for 28-32 minutes. The edges should look set and slightly puffed, and the center should be just barely jiggly. A toothpick inserted into a brownie-only spot should come out with a few moist crumbs.
  9. Place the pan on a wire rack and let the brownies cool at room temperature for at least 1 hour. Then transfer to the refrigerator and chill for at least 2 hours, preferably 3-4 hours.
  10. Once fully chilled, lift the entire block of brownies out of the pan using the parchment paper overhang. Place on a cutting board and slice into 16 squares using a sharp chef’s knife. Wipe the knife clean between slices.

Notes

Chilling the brownie batter before adding the cheesecake swirl is essential to prevent sinking. Use room temperature ingredients for best results. For clean slices, chill thoroughly and use a hot knife. The brownies taste even better the next day.

Nutrition

Keywords: gingerbread cheesecake brownies, holiday brownies, chocolate gingerbread, cream cheese swirl brownies, easy brownie recipe

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