Valentine Strawberry Cheesecake Brownies

# What You Need:

→ Brownie Layer

01 - 1/2 cup unsalted butter

02 - 1 cup granulated sugar

03 - 3/4 cup unsweetened cocoa powder

04 - 2 large eggs

05 - 1 teaspoon vanilla extract

06 - 2/3 cup all-purpose flour

07 - 1/4 teaspoon salt

→ Strawberry Cheesecake Layer

08 - 8 oz cream cheese, softened

09 - 1/4 cup granulated sugar

10 - 1 large egg

11 - 1/2 teaspoon vanilla extract

12 - 1/3 cup strawberry jam or puree

13 - 2 to 3 fresh strawberries, finely diced (optional)

→ Decoration

14 - Fresh strawberries, halved

15 - White or dark chocolate shavings

# Steps:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang on sides for easy removal.

02 - Melt butter in a medium saucepan over low heat. Remove from heat and whisk in sugar and cocoa powder until smooth. Add eggs one at a time, stirring well after each addition. Mix in vanilla extract. Fold in flour and salt until just combined, being careful not to overmix.

03 - Transfer brownie batter to prepared pan, reserving approximately 1/4 cup for swirling. Spread evenly across the bottom.

04 - Beat softened cream cheese in a mixing bowl until smooth and creamy. Add sugar, egg, and vanilla extract; mix until fully incorporated. Fold in strawberry jam or puree and diced strawberries if using.

05 - Pour cheesecake mixture evenly over brownie layer. Dollop reserved brownie batter across the surface in small portions. Gently swirl with a knife or skewer to create a marbled pattern, taking care not to overmix.

06 - Bake for 32 to 35 minutes until the center is just set. A toothpick inserted in the center should come out with a few moist crumbs, indicating fudgy texture.

07 - Allow brownies to cool completely in the pan at room temperature. For clean slices, refrigerate for at least 2 hours before cutting into 16 portions.

08 - Top each brownie with fresh strawberry halves and chocolate shavings if desired. Serve chilled with optional whipped cream or vanilla ice cream.

# Expert Advice:

01 -

You get fudgy brownie and creamy cheesecake in one bite, which is basically having your cake and eating it too.
The swirl pattern looks restaurant-quality but requires zero decorating skills—just a knife and a gentle hand.
It actually tastes better the next day when the flavors have gotten cozy with each other in the fridge.

02 -

Room temperature cream cheese is not negotiable—cold cream cheese creates a curdled-looking texture that won't smooth out even with aggressive mixing.
The swirl will sink slightly during baking, and that's exactly what should happen; it means the layers are melding together rather than staying separate.
Cutting straight from the oven will get you a gooey mess, but cutting cold brownies that haven't been refrigerated will crumble everywhere—the fridge rest is what makes clean slices possible.

03 -