Tie Brownie Cutouts

Chocolate Cheesecake Brownie
Chocolate Cheesecake Brownie

Tie Brownie Cutouts

By TheSweetNerd  

June 13, 2018

  • Yields: 16 brownies


Brownie batter

1 stick (1/2 cup) unsalted butter, cut into pieces

2 ounce unsweetened chocolate, chopped

1 cup sugar

2 large eggs

1/2 teaspoon pure vanilla extract

2/3 cup all-purpose flour

Cheesecake batter

8 ounces cream cheese, well softened

1/3 cup sugar

1 large egg yolk

1/4 teaspoon pure vanilla extract

Royal icing

2 pounds confectioners sugar

5 Tablespoons meringue powder

2-3 teaspoons vanilla extract

1/2 to 3/4 cups warm water


Tie and bow tie cookie cutters

Sky blue Americolor dye


Brownie batter

1Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.

2Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Cheesecake batter

1Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

2Bake until edges are slightly puffed and center is just set, about 35 minutes.

Royal icing

1Add vanilla flavoring into 1/2 cup water and set aside until step 3.

2In the mixer (paddle attachment), gently mix confectioners sugar and meringue powder on low.

3Add 1/2 cup flavored water and mix on low until it is thick and lumpy.

4Now drizzle the remaining water as needed until it becomes a thick like honey consistency.

5At this point, turn mixer on medium speed for 3 minutes or so until icing is thick and fluffy. Stop when it forms a soft peak.


1Combine blue dye with royal icing. Cut out shapes of ties with cutters. Outline ties with blue royal icing and serve.

Adapted from Epicurious


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