Indulge in these festive Candy Cane Cheesecake Brownies, a perfect holiday treat combining rich chocolate brownies with creamy cheesecake swirls and crushed candy canes.
Author:Noah Younssi
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:24 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup crushed candy canes
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together the melted butter and 2 cups of granulated sugar.
Beat in the 4 eggs one at a time, then stir in 1 teaspoon of vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour half of the brownie batter into the prepared baking pan.
In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth.
Beat in the remaining large egg and 1/2 teaspoon vanilla extract until well combined.
Spread the cream cheese mixture evenly over the brownie batter in the pan.
Dollop the remaining brownie batter over the cream cheese layer.
Gently swirl the batters together with a knife or toothpick.
Sprinkle the crushed candy canes evenly over the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let cool completely before cutting into squares.
Notes
For extra peppermint flavor, add 1/4 teaspoon of peppermint extract to the brownie batter.
Ensure your cream cheese is fully softened for a smooth cheesecake layer.
Crush the candy canes in a plastic bag with a rolling pin or use a food processor.