Irresistibly Moist Carrot Cake Cheesecake Swirl Brownies
Experience the delightful blend of carrot cake and cheesecake in these Carrot Cake Cheesecake Swirl Brownies.
Equipment
- 8x8 baking pan
- Mixing Bowls
- butter knife
Ingredients
For the Brownie Base
- 1/2 cup Butter unsalted
- 1 cup Light Brown Sugar
- 1 large Egg or flax egg for vegan option
- 1 teaspoon Vanilla Extract pure
- 1 cup All-Purpose Flour or whole wheat flour
- 1 teaspoon Cinnamon or pumpkin spice
- 1 teaspoon Baking Powder make sure it's fresh
- 1/4 teaspoon Salt kosher recommended
- 1 cup Shredded Carrots freshly shredded
For the Cheesecake Swirl
- 8 oz Cream Cheese or vegan cream cheese
- 1/2 cup Granulated Sugar reduce for less sweetness
- 1 large Egg Yolk or add extra tablespoon of cream
Instructions
How to Make
- Preheat your oven to 350°F (175°C) and prepare an 8x8 baking pan.
- Melt the butter in a mixing bowl, then stir in the light brown sugar until creamy. Add the egg and vanilla extract, mixing until smooth.
- Add the flour, cinnamon, baking powder, and salt; stir until no streaks of flour remain.
- Fold in the shredded carrots gently until evenly distributed.
- In another bowl, beat the cream cheese and granulated sugar until creamy. Add the egg yolk and mix until light and fluffy.
- Spoon half of the brownie batter into the pan. Layer with half of the cheesecake mixture, then repeat with the remaining batter and cheesecake.
- Use a butter knife to swirl through the layers to create patterns.
- Bake for 35-40 minutes until the edges are golden and the center has a slight jiggle.
- Allow the brownies to cool completely before lifting out and cutting into squares.
- Optional: Sprinkle powdered sugar or drizzle cream cheese glaze over before serving.
Notes
Use freshly shredded carrots for the best moisture and flavor. Optional add-ins include nuts or raisins.