Halloween Cream Cheese Swirl Brownies
Halloween Cream Cheese Swirl Brownies have a layer of rich, dark chocolate brownie topped with a layer of orange cheesecake then swirled together for a spooky treat.
Ingredients
- For the Brownie Layer:
- ▢1 cup granulated white sugar
- ▢½ cup all purpose white flour
- ▢½ cup Hershey’s Special Dark cocoa powder
- ▢½ teaspoon salt
- ▢¼ teaspoon baking powder
- ▢2 large eggs
- ▢⅓ cup vegetable oil
- ▢1 teaspoon vanilla extract
- For the Cream Cheese Layer:
- ▢8 oz cream cheese at room temp
- ▢¼ cup granulated white sugar
- ▢1 large egg
- ▢½ teaspoon vanilla extract
- ▢orange food coloring
Instructions
- Preheat oven to 350 degrees. Line an 8 x 8 baking dish with parchment paper or foil and spray with non-stick spray. Set aside.
- For the Brownie Layer
- In a medium bowl, add the sugar, flour, cocoa powder, salt, and baking powder.
- 1 cup granulated white sugar,½ cup all purpose white flour,½ cup Hershey’s Special Dark cocoa powder,½ teaspoon salt,¼ teaspoon baking powder
- In a small bowl, add the eggs, oil, and vanilla. Mix with a fork until well combined.
- 2 large eggs,⅓ cup vegetable oil,1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined.
- Reserve 1/4 cup of the batter for the swirls then pour the remaining batter into the prepared baking dish.
- For the Cream Cheese Layer
- In a medium bowl, add the cream cheese, sugar, egg, & vanilla. Blend until smooth.
- 8 oz cream cheese,¼ cup granulated white sugar,1 large egg,½ teaspoon vanilla extract
- Add in the orange food coloring and stir to combine.
- orange food coloring
- Gently spread the cream cheese layer on top of the brownie batter.
- Drop tablespoons of the remaining brownie batter on top and gently swirl with a knife or skewer.
- Bake for 30-35 minutes or until set. Remove and let cool completely before slicing.
Notes
Store leftovers covered in the fridge for up to 4 days.
To freeze, wrap individually in plastic wrap then place in a freezer bag in the freezer for up to 3 months.
To double the recipe, use a 9×13 pan. Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 37g | Protein: 5g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 232mg | Potassium: 146mg | Fiber: 2g | Sugar: 29g | Vitamin A: 418IU | Calcium: 44mg | Iron: 1mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
To freeze, wrap individually in plastic wrap then place in a freezer bag in the freezer for up to 3 months.
To double the recipe, use a 9×13 pan. Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 37g | Protein: 5g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 232mg | Potassium: 146mg | Fiber: 2g | Sugar: 29g | Vitamin A: 418IU | Calcium: 44mg | Iron: 1mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.