Description
Deliciously rich and fudgy Cream Cheese Brownies feature a luscious cream cheese topping swirled into classic chocolate brownies. This recipe combines the deep chocolate flavor of semisweet chips and cocoa powder with a smooth, creamy layer that adds a perfect balance of sweetness and tang. Perfect for dessert or a decadent snack, these brownies are baked to fudgy perfection and easy to make with commonly available ingredients.
Ingredients
Scale
Brownies
- 1 cup semisweet chocolate chips (170 grams)
- ½ cup unsalted butter, room temperature and cut into quarters (113 grams, 1 stick)
- ¼ cup unsweetened cocoa powder (21 grams)
- 1 cup granulated sugar (200 grams)
- ¼ cup brown sugar (53 grams)
- 3 large eggs, room temperature (150 grams)
- 1½ teaspoons pure vanilla extract (6 grams)
- ½ teaspoon kosher salt
- 1 cup all-purpose flour (120 grams)
Cream Cheese Topping
- 8 ounces cream cheese, room temperature (227 grams, 1 brick)
- ¼ cup granulated sugar (50 grams)
- 1 large egg, room temperature (50 grams)
- ½ teaspoon pure vanilla extract (2 grams)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper and lightly grease it with nonstick cooking spray to prevent sticking, then set it aside.
- Melt chocolate and butter: Using a double boiler set over low heat, melt the semisweet chocolate chips and unsalted butter, stirring occasionally until smooth and fully combined.
- Add cocoa powder and cool: Remove the melted chocolate mixture from the heat. Whisk in the unsweetened cocoa powder thoroughly, then allow the mixture to cool for about 10 minutes to prevent cooking the eggs in the next step.
- Incorporate sugars and eggs: Whisk in the granulated sugar and brown sugar until completely combined. Gradually add the eggs one at a time, whisking well after each addition to create a smooth batter.
- Add vanilla, salt, and flour: Stir in the pure vanilla extract and kosher salt. Then gently fold in the all-purpose flour until just combined, taking care not to overmix to maintain the brownies’ fudgy texture.
- Prepare cream cheese topping: In a medium bowl, use a hand mixer to beat the room temperature cream cheese and granulated sugar together until creamy and smooth, about 2 minutes. Add the egg and vanilla extract, beating again until fully incorporated.
- Assemble layers: Pour the brownie batter into the prepared pan, reserving about ¼ cup of batter. Next, pour the cream cheese mixture evenly over the brownie layer. Drop the reserved brownie batter by spoonfuls over the cream cheese layer.
- Create swirls: Use a knife to swirl the brownie batter and cream cheese layers together gently to create a marbled effect without fully mixing them.
- Bake: Bake in the preheated oven for 30-40 minutes, or until the center is set and a toothpick inserted comes out mostly clean with a few fudgy crumbs attached.
- Cool and serve: Remove from oven and allow the brownies to cool completely in the pan before cutting into 16 squares and serving.
Notes
- For extra texture and flavor, try stirring whole chocolate chips or cream cheese chips into the brownie batter.
- Add crunch by mixing in a handful of chopped walnuts to the batter before baking.
- Swirl in peanut butter or Nutella mixed with powdered sugar into the cream cheese layer for a fun, marbled flavor twist.
- Try using fruit jam or lemon curd for a fruity addition to the cream cheese swirl.
- Store the brownies in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 brownie (approximately)
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
