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Toffee Cheesecake Brownies

These Toffee Cheesecake Brownies feature a fudgy chocolate brownie base topped with a creamy vanilla cheesecake swirl, crunchy pecans, and toffee bits, perfect for satisfying your sweet tooth.
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Prep Time 20 minutes
Cook Time 36 minutes
Total Time 56 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup Unsalted butter, melted
  • 2 cups Granulated sugar
  • 3 large Eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1 cup All purpose flour Measured using the spoon and level method
  • 1/2 cup Unsweetened cocoa powder Dutch processed for deep chocolate flavor
  • 1/4 teaspoon Fine sea salt Just a pinch to balance sweetness
  • 1 teaspoon Espresso powder Optional, enhances chocolate flavor
Cheesecake Swirl
  • 8 oz Cream cheese, full fat, softened For best texture
  • 1/2 cup Powdered sugar Or granulated sugar
  • 1/2 cup Sour cream Or plain Greek yogurt for tang and creaminess
  • 1/2 cup Toffee bits Main topping, plus extra for garnish
Toppings
  • 1/2 cup Pecans, lightly toasted and chopped For crunch
  • 1 teaspoon Flaky sea salt Optional, for flavor enhancement

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9-inch square pan with parchment paper, leaving handles for easy lifting.
  2. In a bowl, whisk together melted butter, sugar, eggs, and vanilla until glossy and smooth.
  3. In another bowl, whisk together flour, cocoa, salt, and espresso powder (if using).
  4. Stir the dry mix into the wet until combined, ensuring it is thick and shiny.
  5. Spread about two-thirds of the brownie batter into the prepared pan.
Make the Cheesecake Swirl
  1. In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy.
  2. Mix in sour cream and a splash of vanilla, ensuring the mixture is soft and spreadable.
  3. Fold in the toffee bits.
Swirl and Bake
  1. Drop spoonfuls of the cheesecake mixture over the brownie base.
  2. Add dollops of the remaining brownie batter on top.
  3. Use a butter knife to gently swirl the mixtures together in a figure-eight motion.
  4. Scatter the chopped pecans and additional toffee bits over the top.
  5. Bake for 30 to 36 minutes until the edges are set and the center has a slight jiggle.
  6. Cool the pan on a rack for at least one hour, then chill for another hour before cutting.

Notes

Allow brownies to set for better slicing. Store in an airtight container and enjoy chilled.