Halloween Brownies

5 from 3 votes

These Halloween Brownies are the perfect bite of chocolate brownie and rich cheesecake. The orange color swirled with the brownie batter screams Halloween.

Prep Time5

Cook Time35

setting time3

Total Time3 40

Servings: Servings

Calories: 213kcal

Author: Karin and Ken

Ingredients

Brownie Layer:

14 ounce brownie mix 400 grams
¼ cup vegetable oil
3 tablespoons water
1 egg large, room temperature

Cheesecake Layer:

8 ounces cream cheese full fat and softened
65 grams granulated sugar about ⅓ cup
1 egg large, room temperature
1 teaspoon pure vanilla extract
¼-½ teaspoon orange gel food coloring

Instructions

Preheat oven to 350F and line an 8x8 metal pan with parchment paper leaving the edges high for easy removal. Set aside.
In a medium mixing bowl, add brownie ingredients. Mix well with a spatula.
Add your brownie mixture to your prepared baking pan. Set aside.
In a large bowl beat cream cheese and sugar until smooth (about 3 minutes).
Add egg, pure vanilla extract and orange food coloring to the mixture and beat again for about 1 minute, until smooth and incorporated.
Slowly pour or spoon cream cheese on top of the brownie batter and level out carefully. Add small dollops of leftover brownie batter, then swirl it around with a knife or toothpick (note: be careful to not go too deep and disturb the brownie layer unless you want to).
Bake for 35 minutes or until the cheesecake is almost fully set (there can be a slight jiggle to the center area), then shut off the oven, open the door slightly and allow it to sit for 30 minutes.
Transfer the pan to a wire rack and when cool, chill in the fridge for at least 2 hours then cut into squares before serving!

Notes

Store these Halloween brownies in an airtight container for up to 5 days in the refrigerator.
Double the recipe for a large crowd and use a 9x13 baking dish.
Allow the brownies enough time to sit in the oven before you remove them to ensure the cheesecake is fully baked and doesn’t crack.

Nutrition