Prepare to have your taste buds blown away by the most decadent, mind-blowing dessert you've ever encountered! Imagine the rich, fudgy goodness of classic brownies colliding with creamy cheesecake and bursts of fresh strawberries, all topped with dreamy white chocolate. This isn't just a recipe - it's a culinary adventure that will transform your ordinary dessert routine into an extraordinary taste sensation that'll have everyone begging for seconds!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 8 ounces cream cheese
- 1/2 cup white chocolate chips
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal of the brownies later.
- In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and stir in the granulated sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly across the bottom.
- In a medium bowl, beat the cream cheese until smooth. Add the white chocolate chips and chopped fresh strawberries to the cream cheese, mixing until evenly distributed.
- Spread the cream cheese mixture over the brownie layer in the baking pan, ensuring an even layer.
- Top with the remaining brownie batter, dolloping it over the cream cheese mixture. Use a spatula or knife to gently swirl the two layers together for a marbled effect.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the brownies from the oven and allow them to cool in the pan on a wire rack for about 10-15 minutes.
- After cooling slightly, lift the brownies out of the pan using the parchment paper (if used) and let them cool completely on the wire rack.
- Once cooled, cut the brownies into 16 squares. Serve and enjoy your delicious Strawberry White Chocolate Cheesecake Brownies!
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Don't overmix the brownie batter - this can make your brownies tough instead of fudgy.
- For the most beautiful marbled effect, use a knife or skewer to gently swirl the cream cheese and brownie layers.
- Make sure to chop strawberries into small, uniform pieces to distribute evenly.
- Line your baking pan with parchment paper for easy removal and clean cutting.
- Let the brownies cool completely before cutting to get clean, precise squares.
- Store in an airtight container in the refrigerator for up to 4 days for maximum freshness.
- For an extra decadent touch, drizzle melted white chocolate over the cooled brownies before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 105mg
