Cranberry Sauce Cheesecake Brownies
A perfect way to use up that leftover cranberry sauce marbled through this rich cream cheese topping above a layer of fudgy, decadent brownies!
Happy Monday to you all! I just got back from a cross-country trip to Mixed where I learned how to decorate cookies courtesy of Marion, played with fondant for the very first time with Duff along with so many other helpful workshops. It was such a blast, but I am also incredibly thrilled to be back home.
Yes, I get homesick after a 4-day trip because in the end, nothing beats curling up on your own bed and staying in 70+ degree weather. Apparently the east coast warmed up a bit last weekend but it was still unbearably chilly for me.
Now let’s talk brownies. I’m actually not the biggest chocolate fan in the world but if you add in a layer of cheesecake (my ultimate weakness) on top of a brownie, I become a chocolate fanatic. These brownies had just the right amount of sweetness in them and that leftover cranberry sauce that got swirled in these babies gave them such a refreshing touch. I didn’t want to be tempted to eat the whole batch so I immediately devoured one and brought the rest over to Jason’s family.
Yeah, I don’t have much self-control.
Cranberry Sauce Cheesecake Brownies
Ingredients
- ⅔ cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ⅔ cup sugar
- ⅛ teaspoon salt
- ½ cup 1 stick unsalted butter, melted
- ¾ cup semi-sweet chocolate chips
- 2 large eggs
- 1 teaspoon vanilla
For the cheesecake filling
- 8 ounces cream cheese, at room temperature
- 1 large egg yolk
- ¼ cup plus 1 tablespoon sugar
- ¼ teaspoon vanilla
- ½ cup leftover cranberry sauce
Instructions
- Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray; then line baking dish with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, egg yolk, sugar and vanilla until smooth and creamy, about 2-3 minutes; set aside.
- In a medium bowl, combine flour, cocoa powder, sugar and salt.
- Microwave butter and chocolate chips in a large bowl in 30 second intervals, stirring in between, until completely melted and smooth, about 1-2 minutes. Add eggs and vanilla, whisking until well combined. Add flour mixture, stirring just until incorporated.
- Spread the brownie batter into prepared baking dish. Then spread the cheesecake mixture evenly over the bottom brownie layer. Top with cranberry sauce, swirling into the batter using figure eight motions.
- Place into oven and bake for 35-45 minutes, or until set.
- Let cool completely before cutting into bars.
Did you make this recipe?
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I love these so much, and I make them every Christmas. They are so easy, yet so festive, and they look great on a dessert platter. Thanks for all the years of awesome recipes. Hope your 2021 is better than 2020!
I was low on chic chips, so split flour in half, and used idea crumbs for 2nd half of that. Added nice texture :). Home made cranberry sauce on top worked great
*oreo*
Hi,
On the cranberry sauce cheesecake brownies!
On cheesecake it calls for
1 lg egg yolk
1/4 cup plus??
1 Tbsp sugar
1/2 tsp vanilla
1/2 cup leftover cranberry sauce.
What do i put in th 1/4 cup plus???
Ty Jan
It should read 1/4 cup plus 1 tablespoon sugar. 🙂
AWESOME!!! Thanks for sharing!!!
Hello,
I tried making this and it tasted great, but there’s a little thing I couldn’t get right. After pouring the brownie batter how do you spread the cheesecake mixture on top evenly? I tried, but since the cheesecake part was gooey and creamy I ended up putting chunks into the brownie batter instead and they mixed instead of being all nice and separate like in the pic. Also the cranberry sauce I bought was also more goopy which made it so I couldn’t pour it out like it was liquid? Would the problem be the brand I bought? Thanks!
A little bit of cheesecake and brownie mixture is fine. It is best to spread the cheesecake mixture using a butter knife. As for the cranberry sauce, I recommend using a homemade version to avoid a “goopy” texture.
Really really good! I used reduced fat cream cheese and it was perfect! I’m going to experiment with Stevia subbed for at least part of the sugar. Question, I only had canned Cranberry sauce, it was too thick even tho diced up to make a nice swirl. Maybe microwave it slightly before swirling, basically melt it?
This lookssss wonderful!!! will try them this weekend!!!
Have a Q.. how can I substitute the chocolate chips with regular chocolate – how many grams/Oz. please ? 🙂
thanks!!!
I recommend using chocolate chips if you have them on hand. If not, be sure to give the chocolate a good chop. 3/4 cup chocolate chips is approximately 130 g, 4.6 oz. Hope that helps!
Thanksss!!!! you’re the best!!
Best wishes from Italy! 🙂
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Awesome combination of flavour! Thx!