These Cream Cheese Swirl Brownies are made even more amazing with the addition of Heath Bars and pecans.
In these Cream Cheese Brownies, a cheesecake layer is swirled into the brownies. A little bit of Heath Bar and toasted pecans are in there too. The cheesecake layer will tempt you and the Heath Bars will do you in. These are moist and fudgy brownies. And this is one of my repeat brownie recipes. I make them often. Sometimes I don’t add the nuts, but I always include the Heath bars. They are so good!
How to make Cream Cheese Swirl Brownies:
First you’ll make the swirly cream cheese filling (cream cheese, sugar, egg and flour). Then you’ll make the brownie mixture. Some of the Heath bars and pecans are stirred into the brownie batter (you’ll save the rest for the topping).
Half of the brownie batter is then poured into the pan. Then you’ll put spoonfuls of the cream cheese mixture on top and then the rest of the brownie batter spooned on top too. A knife is used to swirl the cream cheese filling into the brownie batter. Then the rest of the Heath bar and pecans are sprinkled on top. The brownies are then baked for about 45 minutes.
Toppings and substitution suggestions:
Chopped Heath bars and pecans are the topping for these brownies. Alternately, you can try using other chopped candy bars such as chopped snickers or Reeses (with peanuts) or chopped Butterfingers (leave out the nuts).
Cut them into 24 squares. You should be able to get nice, clean cuts if you wait for them to cool. I like to refrigerate mine for a good many hours (or overnight) before cutting.
How to toast pecans:
- Place the pecans on a baking sheet. Bake in a 350 degree F. oven for 5 to 7 minutes, or until lightly browned and fragrant. Keep an eye on them so they don’t brown too quickly or burn.
What’s the best way to store Cream Cheese Swirl Brownies?
Store cut brownies in a sealed container at room temperature for up to two days. If you put the sealed container in the refrigerator, the brownies will be good for about one week. They can also be store in the freezer- wrap them and them put them in a sealed container. They’ll keep in the freezer for up to one month.
Consider these Cream Cheese Swirl Brownies for your next baking treat. Enjoy!
Here are a few more brownie recipes you might like to try:
- Ooey Gooey Brownies
- Milky Way Brownies
- Irish Cream Brownies
- Deep Dark Brownies
- Chocolate Mascarpone Brownies
- One Bowl Brownies
- Chocolate Chip Walnut Brownies
- Mint Brownies
Cream Cheese Swirl Brownies with Heath Bars and Pecans
- 8 ounces cream cheese, at room temperature
- 1/3 cup granulated white sugar
- 1 large egg
- 2 tablespoons all purpose flour
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1½ sticks) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 2 cups granulated white sugar
- 3 large eggs
- 2 tablespoons whole milk
- 1½ teaspoons vanilla extract
- 3/4 cup coarsely chopped toasted pecans (see Recipe Notes below)
- 2/3 cup chopped Heath bars
- Preheat the oven to 325°F. Spray a 13x9-inch baking pan with nonstick spray.
PREPARE THE FILLING:
- In a medium bowl, use an electric mixer to combine the cream cheese with the sugar until smooth. Add the egg and flour and beat well. Set aside.
PREPARE THE BROWNIES:
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a medium saucepan, melt the butter with the chocolate over low heat, stirring occasionally, until smooth. Remove from heat, transfer to a large bowl, and allow to cool for about 5 minutes. Whisk in the sugar. Add the eggs, milk, and vanilla and whisk some more. Whisk in the dry ingredients. Stir in half of the pecans and half of the Heath Bars.
- Reserve 1/2 cup of the brownie batter and set it aside. Spread the rest of the batter evenly in the prepared pan. Drop the cream cheese mixture by tablespoonfuls over the batter. Next, drop the reserved brownie batter by teaspoonfuls in between the cream cheese filling. Using a knife, swirl the two batters together, forming a decorative pattern.
- Sprinkle the remaining pecans and Heath Bars over the top, and using a spatula, lightly press into the batter.
- Bake 40 to 50 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Do not over-bake. Allow to cool completely (preferably overnight) before cutting and serving.
- How to toast the Pecans: Place the pecans on a baking sheet. Bake in a 350 degree F. oven for 5 to 7 minutes, or until lightly browned and fragrant. Keep an eye on them so they don't brown too quickly or burn.
The cool overnight part is impossible.
My mom has always loved Heath Bars, for as long as I can remember. When I saw this recipe I decided to make them for her birthday. Although there are several different steps and bowls involved, they were so worth it. Absolutely moist and delicious.