Halloween Brownies Recipe
Fudgy Halloween Brownies with orange cheesecake swirl—festive, chocolatey, and just spooky enough for parties or cozy nights in.
Servings: 16
Calories: 213kcal
Equipment
- Measuring Cups and Spoons
- 9x9 Metal Pan
- Parchment Paper
- Mixing Bowls
- Hand Mixer
- Spatula
Ingredients
BROWNIE LAYER:
- 14- ounce brownie mix 400 grams
- ¼ cup vegetable oil
- 3 tablespoon water
- 1 large egg room temperature
CHEESECAKE LAYER:
- 8 ounces cream cheese full fat and softened
- 65 grams granulated sugar about ⅓ cup
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ¼-½ teaspoon orange gel food coloring
Instructions
- Preheat oven to 350F and line an 9x9 metal pan with parchment paper leaving the edges high for easy removal. Set aside.
- In a medium mixing bowl, add brownie ingredients. Mix well with a spatula. Set aside.
- In a large bowl beat cream cheese and sugar until smooth (about 3 minutes).
- Add egg, pure vanilla extract and orange food coloring to the mixture and beat again for about 1 minute, until smooth and incorporated.
- Slowly pour or spoon cream cheese on top of the brownie batter and level out carefully. Add small dollops of leftover brownie batter, then swirl it around with a knife or toothpick (note: be careful to not go too deep and disturb the brownie layer unless you want to).
- Bake for 35 minutes or until the cheesecake is almost fully set (there can be a slight jiggle to the center area), then shut off the oven, open the door slightly and allow it to sit for 30 minutes.
- Transfer the pan to a wire rack and when cool, chill in the fridge for at least 2 hours.
Notes
- Let your egg and cream cheese warm slightly — room temperature ingredients make for smoother blending.
- A light swirl gives that layered effect without muddying the colors.
- Leave the parchment paper high on the sides for easy lifting once the brownies are baked and cooled.
- Refrigerating these brownies helps the cheesecake set and helps to achieve cleaner cuts.
Nutrition
Calories: 213kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 125mg | Potassium: 27mg | Sugar: 17g | Vitamin A: 220IU | Calcium: 17mg | Iron: 1mg
