These Cookie Butter Cheesecake Brownies are creamy, chocolaty and the ultimate decadance. A swirl of speculoos spread and it’s a three-for-one marbled dessert recipe that reaches another level.
Which is why a cheesecake brownie recipe is always the answer.
Cheesecake and brownies are crazy delicious on their own but put them together and you have something really special. Add some cookie butter and it’s NEXT LEVEL.
The ingredient list is broken down into two parts – the brownie batter and the cheesecake batter. Or three, if you decide to count Biscoff spread as an entire category all its own.
For the brownie batter, you will need butter, sugar, cocoa powder, salt, baking powder, espresso powder, vanilla, eggs, flour and semisweet chocolate chips.
For the cheesecake layer, gather together cream cheese, sugar, flour, vanilla heavy cream and eggs.
A final addition of speculoos spread and you have a truly divine treat.
Cocoa Powder. There’s a hefty amount of cocoa in these brownies, so make sure to buy your favorite. I like a natural cocoa powder versus Dutch processed.
Espresso Powder. Finely ground espresso powder is meant to bring out the flavor of the chocolate. Look for it in the coffee aisle. Feel free to omit it if you don’t have any on hand.
Cream Cheese. You can never go wrong with full-fat Philadelphia cream cheese. Just make sure to bring it to room temperature beforehand.
Cookie Butter. Biscoff cookie butter is a truly unique ingredient. It’s basically blitzed spiced cookies similar in consistency to peanut butter. Most grocery stores carry the Lotus brand, but Trader’s Joe has their own speculoos spread as well.
How to Make // The Steps
A simple mix of two batters equals pure cream cheese brownie indulgence.
- Preheat oven to 350° F. Line a 9×13 pan with parchment paper and spray lightly with cooking spray.
- Start with the brownie batter. Melt the butter and sugar in a large saucepan. Cook until the sugar is melted and shiny. Remove from heat.
- Add the flour, cocoa, salt, baking powder, espresso powder, and vanilla to the saucepan. Stir and let cool for 5 minutes.
- Whisk in the eggs and stir until smooth.
- Fold the chocolate chips into the batter. Set aside.
- To make the cream cheese batter, beat the cream cheese until smooth.
- Add sugar and flour.
- Then, add vanilla, and cream. Beat until smooth.
- Add the eggs and continue beating until smooth.
- Spoon half the brownie batter into the pan. Top with cream cheese batter.
- Melt the cookie butter slightly in the microwave, about 15-20 seconds until it is thin enough to spoon over batter.
- Dollop the remaining brownie batter and cookie batter over the cream cheese and swirl them together using a knife or chopstick.
- Bake for 40 to 45 minutes, or until the edges are set and a toothpick comes out clean.
- Cool completely before cutting. These are best if chilled in the fridge overnight before cutting.
What Makes These Cookie Butter Cheesecake Brownies So Good?
Like I said, this easy brownie recipe offers the best of both worlds. I make these whenever I have the time because:
- Chocolate, cream cheese, and cookie butter – oh my!
- It’s a crowd-pleasing dessert recipe that makes enough to serve at parties, holidays and anything in between.
- It’s a wonderful make-ahead recipe as the brownies benefit from an overnight chill in the fridge.
How to Cut Fudgy Brownies //
The Biscoff brownies are easier to cut and actually taste fudgier after an overnight chill in the fridge. Cool completely, then cover the baking dish and set the brownies in the fridge until morning.
Once chilled, remove the brownies (the parchment paper ensures easy removal) and cut into 24 squares.
A little goes a long way for these cheesecake brownie bites. I serve these bad boys at my kid’s birthday parties, throughout the holidays and just because.
Everyone goes absolutely crazy for them. A steamy cup of coffee makes the chocolate goodness shine.
To store, transfer to an airtight container with squares of parchment between each layer. The brownies will keep in the fridge for up to 5 days.
To freeze, place the brownie squares on a baking sheet with 1-2 inches between each piece. Freeze for 1 hour, then transfer to an airtight container, label, date and freeze for up to 1 month.
Top Tips for Biscoff Cheesecake Brownies:
- Lining the baking sheet with parchment paper makes for easy removal later. Make sure not to skip it!
- Add the cocoa powder while the butter is still warm. This blooms the chocolate and further intensifies its flavor.
- Then, cool the chocolate mix before adding the eggs and chocolate chips. No one likes scrambled eggs in their brownie.
- Bring the cream cheese to room temperature. This is the first ingredient I take out. It should come to cool room temperature by the time you are done with the brownie batter.
- Chill, then cut into squares. I recommend an overnight chill in the fridge, but a few hours should do the trick if you don’t have the time. Slice and wipe the knife clean after each cut for a cleaner presentation.
- Store in the fridge or freezer. The swirled brownies will keep in the fridge for up to 5 days. For longer storage, freeze the squares individually, then store in an airtight container in the freezer for up to 1 month.