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- 1 cup unsalted butter, melted - 1 ½ cups granulated sugar - 1 teaspoon vanilla extract - 4 large eggs - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - ½ teaspoon baking powder - ¼ teaspoon salt - 1 cup apple butter - 8 oz cream cheese, softened - ½ cup powdered sugar - 1 teaspoon cinnamon - 1 teaspoon lemon juice For this recipe, you need precise measurements for the best results. You can swap unsalted butter with coconut oil if you want a dairy-free option. If you prefer a lower sugar option, consider using a sugar substitute that measures like sugar. You can replace cream cheese with mascarpone cheese for a richer flavor. Fresh apple butter makes a big difference in flavor. You can make your own by slow-cooking peeled apples with sugar, spices, and a bit of lemon juice until soft. Puree this mix until smooth. Store it in jars and refrigerate for up to two weeks. You can also find fresh apple butter at farmers' markets or specialty stores. Always check the label for no added sugars or preservatives for the best taste. First, preheat your oven to 350°F (175°C). Grab a 9x13 inch baking pan. Grease it well with butter. Then, line the bottom with parchment paper. Leave some paper hanging over the edges. This will help you lift the brownies out later. In a large bowl, pour in the melted butter. Add the granulated sugar. Whisk them together until they mix well. Next, add the vanilla extract. Crack in four eggs, one at a time. Mix well after each egg. In another bowl, sift the flour, cocoa powder, baking powder, and salt. Slowly add this dry mix to the wet mix. Stir until everything is just combined. Now, let’s make the cheesecake layer. Take another bowl and add the softened cream cheese. Beat it with a mixer until it is smooth. Next, add the powdered sugar, cinnamon, and lemon juice. Mix until creamy. Then, stir in the apple butter. Make sure it is well combined and smooth. Pour half of the brownie batter into the prepared pan. Spread it evenly across the bottom. Now, take the apple butter cheesecake mixture and spread it over the brownie layer. Use a spoon to dollop the remaining brownie batter on top. Take a knife or spatula and swirl the layers together. This creates a nice marbled effect. Place the pan in the oven and bake for 30 to 35 minutes. Check if they are done by inserting a toothpick in the center. It should come out with a few moist crumbs, not wet batter. Once baked, let the brownies cool completely in the pan. After cooling, lift them out using the parchment paper. Cut them into squares and enjoy! To make the best brownies, focus on mixing. Do not overmix your batter; just stir until combined. This keeps the texture nice and fudgy. Use room temperature eggs for a smoother mix. Also, be sure to preheat your oven to 350°F (175°C). This step is key for even baking. Use a 9x13 inch baking pan for these brownies. Line it with parchment paper for easy removal. A whisk is great for mixing your wet ingredients. Use a sifter for the dry mix to avoid lumps. A rubber spatula helps incorporate everything smoothly. Lastly, a toothpick is your best friend for checking doneness. One common mistake is baking too long. Check your brownies a few minutes early. If your toothpick comes out with moist crumbs, they’re done. Another mistake is not cooling them properly. Let the brownies cool in the pan before cutting. This helps them set and makes cutting easier. Lastly, don’t skip the apple butter in the cheesecake layer; it adds flavor and moisture. {{image_2}} You can have fun with your Apple Butter Cheesecake Brownies. Adding chocolate chips gives a rich twist. Use semi-sweet or dark chocolate chips for a deeper flavor. You can also add nuts for crunch. Chopped walnuts or pecans work well. They add texture and flavor. Mix them into the brownie batter or sprinkle on top before baking. Each bite will surprise you with a new taste. Want a gluten-free version? No problem! You can swap the all-purpose flour for a gluten-free blend. Many brands make great flour mixes that work well in brownies. Just make sure it has a good binding agent. This keeps your brownies moist. Follow the same steps in the recipe, and you will enjoy a delicious treat without gluten. For a vegan option, we can make some easy swaps. Replace the butter with coconut oil or vegan butter. Use flax eggs instead of real eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. For the cream cheese, you can use a vegan cream cheese substitute. Follow the same recipe, and you’ll have tasty vegan brownies everyone can enjoy. To keep your Apple Butter Cheesecake Brownies fresh, store them in an airtight container. This helps prevent them from drying out. You can keep them at room temperature for up to three days. If you want them to last longer, store them in the fridge. They can stay fresh for about a week when chilled. Freezing these brownies is easy and great for later. First, let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped brownies in a freezer-safe bag or container. You can freeze them for up to three months. When you want to enjoy them, let them thaw in the fridge overnight. To enjoy your brownies warm, remove them from the fridge or freezer. If they are frozen, let them thaw first. Preheat your oven to 350°F (175°C). Place the brownies in a baking dish. Heat them for about 10-15 minutes. This will make them soft and gooey again. You can also microwave them for 15-20 seconds if you're in a hurry. Enjoy the warm taste of apple butter and cheesecake! You can use mascarpone cheese or Greek yogurt. Both options work well. Mascarpone gives a rich taste. Greek yogurt adds a tangy flavor. You can also try silken tofu for a dairy-free option. To check if the brownies are done, insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If it comes out wet, they need more time. Keep an eye on them, as baking times can vary. Yes, homemade apple butter is a great choice! It adds a personal touch to your brownies. Just make sure it is smooth and well-blended. This will ensure a nice texture in your cheesecake layer. These brownies stay fresh for about 4 to 5 days. Store them in an airtight container. For longer storage, you can freeze them. They last up to three months in the freezer. Just thaw them in the fridge before serving. This blog post covered how to make delicious Apple Butter Cheesecake Brownies. I shared the key ingredients, their measurements, and helpful tips for freshness. You learned step-by-step how to prepare and bake these treats. I also offered baking techniques and variations, plus storage advice to keep them fresh. Now, you can confidently create this delightful dessert. Enjoy your baking journey and impress everyone with your tasty results.

Apple Butter Cheesecake Brownies

Indulge in the perfect fall treat with these Apple Butter Cheesecake Brownies! This delightful recipe combines rich brownies with a creamy apple butter cheesecake layer for a mouthwatering dessert that will impress any guests. Discover the easy step-by-step instructions and presentation tips to make these brownies shine. Ready to bake? Click through for the full recipe! #AppleButterBrownies #DessertRecipes #FallBaking #CheesecakeLovers
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Ingredients
  

1 cup unsalted butter, melted

1 ½ cups granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

1 cup apple butter

8 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon cinnamon

1 teaspoon lemon juice

Instructions
 

Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.

      Add the vanilla extract and eggs, one at a time, mixing well after each addition.

        In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture until just combined.

          Pour half of the brownie batter into the prepared baking pan, spreading it evenly.

            In a separate bowl, beat the softened cream cheese until smooth. Add in the powdered sugar, cinnamon, and lemon juice, mixing until creamy.

              Stir in the apple butter until well combined.

                Spread the apple butter cheesecake mixture over the brownie layer in the pan.

                  Dollop the remaining brownie batter over the cheesecake layer, and use a knife or spatula to create swirls, mixing the two layers slightly for a marbled effect.

                    Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

                      Allow the brownies to cool completely in the pan on a wire rack before lifting out and cutting into squares.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24

                          - Presentation Tips: Serve these brownies on a wooden board with a light dusting of powdered sugar on top. Garnish with sliced apples for an autumn touch and a side of extra apple butter for dipping.