Description
These Cream Cheese Brownies combine rich, fudgy chocolate brownie layers with a smooth, tangy cream cheese swirl for a decadent dessert that’s both moist and flavorful. Perfect for gatherings or a special treat, this recipe yields 12 generous servings of beautifully marbled brownies.
Ingredients
Scale
Brownie Batter
- 10 tablespoons butter
- ½ cup semisweet chocolate chips
- ½ cup plus 1 ½ tablespoons cocoa powder
- ¾ cup brown sugar
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- â…” cup all-purpose flour
- 1 ½ tablespoons water
Cream Cheese Layer
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease or line a 9×9-inch baking dish with parchment paper for easy removal of the brownies.
- Melt Butter and Chocolate: In a microwave-safe bowl or over a double boiler, melt the 10 tablespoons of butter together with ½ cup semisweet chocolate chips until smooth. Allow to cool slightly.
- Mix Dry Ingredients and Sugars: Stir the melted mixture with ½ cup plus 1 ½ tablespoons cocoa powder, ¾ cup brown sugar, ¾ cup granulated sugar, and ½ teaspoon salt until fully combined.
- Add Wet Ingredients and Flour: Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 ½ tablespoons water. Gradually fold in ⅔ cup of all-purpose flour to form a thick batter.
- Layer Brownie Batter: Spread about three-quarters of the brownie batter evenly into the prepared baking dish, smoothing the top with a spatula.
- Prepare Cream Cheese Mixture: In a separate bowl, beat 8 ounces of softened cream cheese with ¼ cup granulated sugar until smooth. Add 1 egg and 1 teaspoon vanilla extract, and beat again until fully incorporated and creamy.
- Add Cream Cheese Layer: Gently spread the cream cheese mixture over the brownie batter layer in the baking dish.
- Swirl Remaining Brownie Batter: Dollop spoonfuls of the remaining brownie batter on top of the cream cheese layer. Using a knife or skewer, swirl the brownie batter through the cream cheese mixture to create a marbled effect.
- Bake: Bake in the preheated oven for 30-35 minutes until the brownies are set but still slightly gooey in the center. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before cutting into 12 squares and serving. Enjoy your rich, creamy cream cheese brownies!
Notes
- You can substitute semisweet chocolate chips with dark or milk chocolate chips based on preference.
- Ensure the cream cheese is softened to avoid lumps in the cream cheese layer.
- For cleaner swirls, use a thin knife or toothpick to gently swirl the batter without overmixing.
- Brownies keep well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To serve, warm slightly for a gooey texture or chill for a firmer slice.
