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CREAM CHEESE BROWNIES

Cream Cheese Brownies Recipe

Indulge in these delectable Cream Cheese Brownies made from scratch, featuring a rich fudgy chocolate base and a luscious cheesecake swirl. This dessert combines the best of both worlds—decadent chocolate and creamy cheesecake—in every bite!

Course: Dessert
Cuisine: American
Keyword: brownies with cream cheese, cream cheese brownie recipe, cream cheese chocolate brownie, how to make cream cheese brownies
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 9 servings
Calories: 481 kcal
Author: Beth Pierce

Ingredients:

Brownies:

  • 10 tablespoons butter
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup plus 1 1/2 tablespoons cocoa powder
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup flour
  • 1 1/2 tablespoons water

Cream Cheese Mixture:

  • 8 ounces cream cheese
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions:

  1. Preparation:
  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • Line an 11×7 inch baking dish with aluminum foil or parchment paper, leaving an overhang for easy removal.
  1. Prepare Brownie Batter:
  • In a microwave-safe bowl, melt the butter and chocolate chips in 1-minute intervals at 50% power until smooth.
  • Stir in the cocoa powder until dissolved.
  • Add the brown sugar, granulated sugar, salt, eggs, vanilla extract, and flour. Mix until well combined.
  • Spread 3/4 of the brownie batter into the prepared pan.
  1. Prepare Cream Cheese Mixture:
  • Using a stand mixer or hand mixer on medium speed, beat the cream cheese and sugar until creamy.
  • Reduce the mixer speed to low and add the egg and vanilla extract, mixing until combined.
  • Spread the cream cheese mixture evenly over the brownie batter in the pan.
  1. Swirl and Bake:
  • Stir 1 1/2 tablespoons of cold water into the remaining brownie batter.
  • Drop spoonfuls of the watered-down brownie batter onto the cream cheese mixture.
  • Use a knife or chopstick to swirl the brownie mixture into the cream cheese, creating a marbled effect.
  • Bake for 35-40 minutes or until the edges are set, and a toothpick inserted into the center comes out slightly gooey.
  1. Cool and Serve:
  • Allow the brownies to cool completely in the pan before lifting them out using the foil or parchment paper overhang.
  • Once cooled, cut into squares and serve.
See also  Hummingbird Cake with Butter Cream Frosting

Recipe Notes:

  • You can use an 8×8 or 9×9 inch pan for thicker brownies.
  • Both natural and Dutch cocoa work well in this recipe.
  • Soften the cream cheese and bring the eggs to room temperature before starting.
  • Be cautious not to over-swirl the brownie mixture into the cream cheese layer.
  • For best results, cool the brownies fully before cutting. Refrigerating them can make slicing easier.
  • Store leftovers in an airtight container on the counter for up to 2 days or in the refrigerator for an additional 5 days.
  • Freeze the brownies for up to 3 months in a sturdy freezer container or heavy-duty freezer bag.

Enjoy these irresistible Cream Cheese Brownies as a delightful treat that’s perfect for any occasion!