Halloween Brownies

5 from 4 votes

These Halloween brownies are actually marbled cheesecake brownies. The brownie layer is super fudgy and it is topped with cheesecake batter that is dyed orange. Then, extra brownie is swirled on top. They are great orange and black Halloween treats.

Prep Time30

Cook Time50

Chilling Time6

Total Time7 20

Servings: brownies

Calories: 250kcal

Ingredients

Brownie Layer

1 cup White granulated sugar
2 Large eggs
4 tablespoon Unsalted butter melted
¼ cup Oil canola or vegetable oil
1 teaspoon Pure vanilla extract
⅔ cup All-purpose flour
⅔ cup Unsweetened cocoa power dutch-process is best
½ tablespoon Cornstarch
½ teaspoon Salt
1 ½ tablespoon Hot water

Cheesecake Layer

8 oz Cream Cheese room temperature
¼ cup White granulated sugar
1 teaspoon Pure vanilla extract
1 Large egg room temperature
Orange food dye

US Customary - Metric

Instructions

Brownie Layer

Preheat the oven to 325°F. Spray an 8X8-inch baking pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
In a medium bowl, mix the flour, cocoa powder, cornstarch, and salt. Set aside.
⅔ cup All-purpose flour, ⅔ cup Unsweetened cocoa power, ½ tablespoon Cornstarch, ½ teaspoon Salt
Using a mixer with a whisk attachment. Beat the sugar and eggs on high speed for 5 minutes. It will become light and pale in color. While it is mixing, melt the butter.
1 cup White granulated sugar, 2 Large eggs
Add the melted butter, oil, and vanilla and mix on low until combined. Add the dry ingredients and mix on low until combined.
4 tablespoon Unsalted butter, ¼ cup Oil, 1 teaspoon Pure vanilla extract
Take off the mix and mix using a rubber spatula. Save ¼ cup of brownie batter to the side. Spread the brownie batter in the pan.

Cheesecake Layer

In a medium bowl using a hand mixer, beat the cream cheese, sugar, and vanilla extract on high speed for 1 minute. Add the orange food dye and mix until desired color. Then, add in the egg and mix on low speed.
8 oz Cream Cheese, ¼ cup White granulated sugar, 1 teaspoon Pure vanilla extract, Orange food dye, 1 Large egg
Spread the cheesecake batter on top of the brownie batter. Heat the water on the stove until steaming. Pour the water into the leftover brownie batter and whisk until combined.
1 ½ tablespoon Hot water
Pour the brownie batter on top of the cheesecake batter and use a butter knife to swirl the brownie into the cheesecake. Be very gentle when swirling.
Bake for 40-50 minutes. Stick a toothpick in the center, if a lot of batter comes out, bake for another 5 minutes.
Cool on a cooling rack completely. Wrap in foil and chill overnight or at least 2-3 hours. Then, cut the brownies into squares.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies

High altitude baking- Add an extra 1 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition