Brown Butter Cheesecake Brownies
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Moist, rich, and indulgently fudgy brownies with a velvety brown butter cheesecake swirl.
Ella x
Ingredients
- 200 gall-purpose flour(null)
- 400 ggranulated sugar(null)
- 120 gbrown butter(null)
- 80 gmelted butter(null)
- 2 nulllarge eggs(null)
- 2 mlpure vanilla extract(null)
- 6 gsalt(null)
- 100 gcocoa powder(null)
- 10 gespresso powder(null)
- 400 gcheesecake mix(null)
- 200 gdark chocolate chips(null)
- 100 mlheavy cream(null)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line an 18x18cm baking tray with parchment paper.
Tip: Use a silicone mat for easy removal.
- 2
Melt the brown butter in a saucepan over low heat. Stir occasionally until fragrant and lightly golden.
Tip: Use a spatula to prevent burning.
- 3
In a separate bowl, whisk together the flour, sugar, cocoa powder, espresso powder, and salt.
Tip: Use a whisk attachment for best results.
- 4
Pour the melted brown butter into the dry ingredients and stir until combined.
Tip: Avoid overmixing.
- 5
Add the melted butter, eggs, vanilla extract, and heavy cream. Stir until smooth.
Tip: Use a stand mixer for ease.
- 6
Pour half of the batter into the prepared baking tray. Sprinkle with dark chocolate chips.
Tip: Use a spatula to spread evenly.
- 7
Pour the remaining batter over the chocolate chips.
Tip: Use a spatula to create a swirly design.
- 8
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Tip: Let cool completely before cutting into squares.
- 9
Once cooled, drizzle with additional melted brown butter and serve.
Tip: Optional: sprinkle with sea salt or chocolate shavings.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.