AKA “Dreams Come True Dessert”, these strawberry cheesecake brownies were amazing. I ate more than my fair share of them- they did not survive in the fridge for more than a few days. Ever since I had my crazy strawberry summer (see Strawberry Muffins, Strawberry No Bake Cheesecake, and Strawberry Ice Cream), and learned how baking enhances the taste of strawberries, I’ve been way more willing to use up my fresh summer berries in bakes goods. I always thought they’d be lost in the matrix of flour and sugar, but it turns out they can take something as simple as cheesecake brownies and make them really, really hard to stop eating.
I’m working on a post about what I’ve experienced and learned during my first year of being a food scientist. That first job right after college is a very unique experience, and I want to share some of the ups and downs that other young professionals can probably relate to. It’s not always easy, but it’s usually fun, with some terrifying moments thrown in there (they expect me to be able to do what? Where do I find that? Why am I here?), because nothing worth having comes easy.
Except these brownies.
Strawberry Cheesecake Dream Brownies
Creamy strawberry cheesecake tops dark chocolate brownies to provide an excellent dessert that you may scarf down without being able to stop. You've been warned.
- 3/4 cup butter
- 3/4 cup sugar
- 3/4 cup cocoa powder
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup flour
Strawberry Cheesecake Topping
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 cup strawberries, chopped or sliced
Heat oven to 350 F. Line 8x8 pan with foil and spray with nonstick cooking spray; set aside.
In a large microwave-safe bowl, add butter and sugar. Heat in microwave until butter's melted, ~1 minute. Remove from microwave, stir, then mix in the vanilla and cocoa powder. Mix in eggs, then add in flour and blend. Spread evenly into prepared pan.
Make cheesecake batter by stirring together cream cheese, sugar, and strawberries in a small bowl until smooth (honestly, I microwave the cream cheese for 1 minute because I never have time to let it soften). Drop spoonfuls of the cheesecake batter over brownie batter, then swirl it with a knife or spatula.
Bake for 30-35 minutes or until brownies look set and toothpick inserted into center comes out mostly clean (cheesecake may stick slightly and that's okay).
Transfer pan to a wire rack and allow to cool for 30-45 minutes before serving. Using foil overhang, lift brownies from pan and cut into 8 bars. Store in an airtight container in the fridge for up to 5 days.
*Don’t like strawberries? Try Cheesecake Swirl Brownies*