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Strawberry Cheesecake Brownies

Rich chocolate brownies meet creamy cheesecake and fresh strawberry flavors in perfect harmony, creating a dessert that disappears quickly from family dinner tables and potluck gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 16
Calories: 385
Ingredients Method Notes

Ingredients
  

Brownie Layer
  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon salt
Cheesecake Layer
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Strawberry Topping
  • 2 cups fresh strawberries, hulled and chopped
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Method
 

Prepare the Brownie Base
  1. Preheat oven to 350°F and line a 9x13 inch pan with parchment paper.
  2. Whisk melted butter with sugar until smooth, then beat in eggs one at a time. The mixture should look glossy and well-combined.
  3. Sift together cocoa powder, flour, and salt, then fold into the wet ingredients until just combined. Overmixing creates tough brownies, so stop as soon as no flour streaks remain.
Create the Cheesecake Layer
  1. Beat softened cream cheese until completely smooth—this takes about 3 minutes with an electric mixer.
  2. Gradually add sugar, then eggs and vanilla. The mixture should be silky without any lumps.
Layer and Bake
  1. Spread brownie batter evenly in prepared pan, then gently dollop cheesecake mixture over top.
  2. Use a knife to create marble swirls, dragging through both layers.
  3. Bake for 35-40 minutes until the center barely jiggles when gently shaken. The edges should look set but not overbaked.
Make Strawberry Topping
  1. Combine chopped strawberries, sugar, cornstarch, and lemon juice in a saucepan.
  2. Cook over medium heat for 8-10 minutes, stirring frequently, until the mixture thickens and strawberries break down slightly.

Notes

Allow 2 hours cooling time after baking. Don't skip cooling time—cutting warm brownies creates messy, uneven squares. Store covered in refrigerator for up to 5 days or freeze individual squares for up to 3 months. Bring to room temperature for 15 minutes before serving for best texture. Use room temperature ingredients for smooth cheesecake layer. Make strawberry topping while brownies bake for efficiency.