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Zebra Brownies Recipe

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These stunning zebra brownies combine rich, fudgy chocolate brownies with creamy cheesecake in a beautiful swirled pattern. They’re surprisingly easy to make and taste even better than they look!

Ingredients

Scale

Brownie Layer:

  • 1 cup (2 sticks) unsalted butter
  • 1½ cups semi-sweet chocolate chips
  • 1½ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt

Cheesecake Layer:

  • 8 oz cream cheese, softened to room temperature
  • ⅓ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare your pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal. Lightly grease the parchment with cooking spray.
  2. Make the brownie batter: In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1.5-2 minutes total). Let cool for 5 minutes.
  3. Mix the wet ingredients: Whisk the sugar into the melted chocolate mixture until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. Add dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the chocolate mixture until just combined. Don’t overmix! Stop as soon as you no longer see flour streaks.
  5. Prepare the cheesecake layer: In a separate bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 1-2 minutes). Add the sugar and beat until fluffy. Beat in the egg and vanilla extract until completely smooth with no lumps.
  6. Create the zebra pattern: Pour about ¾ of the brownie batter into your prepared pan and spread it evenly. Drop spoonfuls of the cheesecake mixture randomly over the brownie batter. Then drop spoonfuls of the remaining brownie batter over and between the cheesecake dollops.
  7. Swirl to perfection: Using a butter knife or wooden skewer, gently swirl through the batters in a figure-8 motion or zigzag pattern. Don’t over-swirl or you’ll lose the distinct zebra stripes – 6-8 swirls total is perfect!
  8. Bake: Bake for 33-38 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The center may look slightly underdone – that’s perfect! It will continue cooking as it cools.
  9. Cool completely: Let the brownies cool in the pan on a wire rack for at least 2 hours, or until completely cool. For the cleanest cuts, refrigerate for 1-2 hours before slicing.
  10. Slice and serve: Using the parchment overhang, lift the brownies out of the pan. Cut into squares using a sharp knife, wiping the blade clean between cuts for the prettiest slices.

Notes

  • Room temperature ingredients are crucial – Cold cream cheese will be lumpy, and cold eggs won’t incorporate properly.
  • Don’t overbake – These brownies continue cooking as they cool. Slightly underbaked centers will give you fudgy brownies; overbaking creates cakey brownies.
  • For clean cuts – Use a sharp knife and wipe it clean between each cut. Chilling the brownies first makes slicing easier.
  • Swirling technique – Less is more! Over-swirling will muddy the pattern instead of creating distinct stripes.
  • Storage – These actually taste better the second day after the flavors have melded together.

Nutrition

Find it online: https://focialy.com/zebra-brownies-recipe/