Butterscotch, meet cheesecake. Cheesecake, meet brownies. Now that everyone is acquainted we can break the brownie mold with one of my favorite two-in-one desserts: Butterscotch Cheesecake Brownies.
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Brownies exist in many forms around here, from brownie bites and brownie cookies to brownie trifles and brownie ice cream sandwiches. All it took was my favorite quick-fix cheesecake filling and some melted butterscotch chips to once again transform a classic chocolate dessert from expected to excellent.
To make these butterscotch brownies, you first make a standard brownie batter. Then, it’s time for the 3-ingredient butterscotch cheesecake that comes together in practically the blink of an eye. The creamy butterscotch cheesecake swirl in fudgy brownies is accomplished by dolloping the cheesecake and brownie batters, using an S-motion to gently bring the two together.
Craving more of this dessert duo? Don’t miss my Red Velvet Cheesecake Brownies and Cheesecake Brownie Bites.
Why You’ll Love This Recipe
- Minimal prep. You’ll need just 15 minutes to make these cheesecake swirl brownies.
- Make-ahead.
- Fudgy brownie base.
- Creamy butterscotch cheesecake.
- Serve warm with a scoop of vanilla ice cream for the ultimate dessert!
- Butter: You’ll use a stick of butter for this recipe. Melt and cool the butter before you begin.
- Sugar: Since the butterscotch cheesecake filling is sweet, I call for a moderate cup of sugar in the brownie batter. Use granulated sugar here.
- Unsweetened cocoa powder: This will bring the chocolatey flavor to the brownies!
- Vanilla extract: I call for a ½ teaspoon of vanilla extract, but if you’re a fan of vanilla, you can bump this up to 1 teaspoon.
- Salt: Just a pinch of salt is enough to balance the sweetness in this recipe.
- Eggs: Eggs will bind the brownie mixture together and ensure they’re moist. You’ll also use an egg yolk in the cheesecake mixture.
- Flour: All-purpose flour also gives this dessert its structure. Measure the flour accurately using the spoon-and-level method. Overmixing the flour can result in a denser texture, so fold it in gently just until combined.
- Butterscotch chips: Melted butterscotch chips lend all of the butterscotch flavor to the cheesecake swirl.
- Cream cheese: For the best flavor, use full-fat cream cheese. To easily soften cream cheese, place the unwrapped brick on a microwave-safe plate and microwave in 10-second bursts until the cream cheese easily indents when you press a finger into it.
See the recipe card for full information on ingredients and quantities.
Brownies often taste better the second day after they’re baked, so feel free to make the brownies in advance and store them in an airtight container.
- Preheat the oven. Heat the oven to 350ºF and line an 8×8-inch baking pan with parchment paper. Grease the paper with cooking spray or butter.
- Make the brownie batter. In a large bowl, combine the melted butter, sugar, cocoa powder, vanilla extract and salt. Whisk the eggs in a small bowl, then add to the other ingredients and whisk to combine. Fold in the flour until incorporated. Pour the batter into the pan, reserving ¼ cup of it.
- Melt the butterscotch chips. In a microwave-safe bowl, melt the butterscotch chips in 20-second increments, stirring in between each until the chips are melted. Let cool for a few minutes.
- Make the cheesecake. In the bowl of a stand mixer fitted with a paddle attachment, mix the cream cheese and egg yolk. Then, beat in the melted butterscotch chips.
- Make the swirl. Add dollops of the cheesecake mixture and reserved brownie batter to the pan. Then, use a butter knife or toothpick to swirl the two together.
- Bake. Bake the brownies for 30 minutes. Let cool in the pan completely before removing and slicing.
- Lining the Pan: To line the pan, cut wide strips of parchment paper, then place in the pan like a “T.” The parchment paper should overhang the lip of the pan so you can use the edges to lift the brownies up and out once cooled.
- An Egg Separation Tip: You’ll use just the yolk in the cheesecake mixture. To separate an egg, you can use the eggshell halves to pass the yolk back and forth to remove the white. Alternatively, you can crack the egg into your palm and let the white slip through your fingers.
- Melt the Butter: To melt the butter, place it in a microwave-safe bowl and into the microwave for about 30 seconds. Alternatively, you can melt the butter in a saucepan on the stovetop on low heat.
- Check for Doneness: To avoid overbaking, start checking for doneness a few minutes before the recommended time. A toothpick inserted into the center should come out with a few moist crumbs.
- Cooling and Slicing: Allow the brownies to cool completely before slicing. This ensures clean cuts and helps maintain the texture. Check out my brownie-slicing guide for expert tips on achieving clean and even cuts.
Store the brownies in an airtight container in the refrigerator for up to 5 days. Be sure to separate layers with parchment paper to prevent sticking.
Frequently Asked Questions
To know when the brownies are finished baking, insert a toothpick into the center of the brownies. If a few crumbs stick to the toothpick, they’re done. If wet batter is on the toothpick, they need more time.
Instead of a stand mixer, you can use a hand mixer with their beater attachments to mix together the butterscotch cheesecake.
Butter makes for rich brownies, but also adds moisture and creates a denser texture.
- Chocolate-Covered Strawberry Brownies
- Chocolate Chip Cookie Brownies (Brookies)
- Samoas Coconut Caramel Brownies
- Pecan Pie Brownies
- Pumpkin Cheesecake Brownies
Ingredients
For the brownies:
- 8 tablespoons unsalted butter, melted
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 large eggs
- 3/4 cup all-purpose flour
For the butterscotch cheesecake:
- 3/4 cup butterscotch chips
- 1 (8-oz.) package cream cheese, softened
- 1 large egg yolk
Instructions
Make the brownie batter:
- Preheat the oven to 350ºF.
- Line an 8×8-inch baking pan with parchment paper and grease it with cooking spray or butter.
- In a large bowl, combine the melted butter with the sugar, cocoa powder, vanilla extract and salt, stirring to combine.
- Whisk together the eggs in a small bowl then stir them into the brownie batter. Fold in the flour, just until combined, then pour the batter into the prepared pan, reserving ¼ cup of the batter.
Make the butterscotch cheesecake:
- Melt the butterscotch chips in a microwave-safe bowl on 20-second intervals, stirring between each interval. Set the melted butterscotch aside to cool slightly for about 3 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and egg yolk until well combined. Beat in the melted butterscotch. Add dollops of the the cheesecake mixture and reserved brownie batter alternately on top of the brownie batter in the pan. Using a knife or toothpick, swirl the cheesecake mixture and brownie batter together.
- Bake the brownies for about 30 minutes, or until a toothpick inserted comes out with a few crumbs. Remove the brownies from the oven and let them cool completely before lifting the parchment paper out of the pan. Cut the brownies into 12 or 16 squares and serve.
Kelly’s Notes
- To line the pan, cut wide strips of parchment paper, then place in the pan like a “T.” The parchment paper should overhang the lip of the pan so you can use the edges to lift the brownies up and out once cooled.
- You’ll use just the yolk in the cheesecake mixture. To separate an egg, you can use the eggshell halves to pass the yolk back and forth to remove the white. Alternatively, you can crack the egg into your palm and let the white slip through your fingers.
- To melt the butter, place it in a microwave-safe bowl and into the microwave for about 30 seconds. Alternatively, you can melt the butter in a saucepan on the stovetop on low heat.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Sounds delicious but butterscotch chips are rare to find in a country like Pakistan. Can I substitute them with half a cup of caramel syrup?
Hi Javed – I haven’t tried that so I can’t say with certainty what the results would be, but it should work. Let me know if you give it a shot!
Great brownie recipe. When I was making it, I was worried it will be too sweet with the amount of sugar and butterscotch chocolate….turns out I was wrong. It taste delicious! I brought to a Christmas potluck and everyone loved it! Thanks again!
This is what I love to hear, Linda! I’m so glad you enjoyed the recipe!
I would think that you would need an a little flour maybe to counter the additional moisture in the dulce.
I’d like to try using thick Dulce de Leche instead of melting chips. Any thoughts?
I’ve never tried that so I’m not certain how it’d work but let me know if you give it a shot!
What delicious brownies! Those swirls are just perfect.
Love this combo and your swirls are gorgeous!
These bars are sensational!!!