Description
Deliciously rich and fudgy cream cheese brownies featuring a chocolate base swirled with a luscious cream cheese topping, creating a perfect balance of creamy and chocolate flavors. Ideal for dessert lovers seeking a decadent treat with a beautiful marbled finish.
Ingredients
Scale
For the Brownies
- 1 cup semisweet chocolate chips (170 grams)
- ½ cup unsalted butter (113 grams), room temperature and cut into quarters (1 stick)
- ¼ cup unsweetened cocoa powder (21 grams)
- 1 cup granulated sugar (200 grams)
- ¼ cup brown sugar (53 grams)
- 3 large eggs (150 grams), room temperature
- 1½ teaspoons pure vanilla extract (6 grams)
- ½ teaspoon kosher salt
- 1 cup all-purpose flour (120 grams)
For the Cream Cheese Topping
- 8 ounces cream cheese (227 grams), room temperature (1 brick)
- ¼ cup granulated sugar (50 grams)
- 1 large egg (50 grams), room temperature
- ½ teaspoon pure vanilla extract (2 grams)
Instructions
- Prepare the pan: Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal, and lightly grease it with nonstick cooking spray.
- Melt chocolate and butter: In a double boiler set over low heat, melt the semisweet chocolate chips and unsalted butter together, stirring occasionally until the mixture is smooth and fully combined.
- Add cocoa powder and cool: Remove the melted chocolate mixture from heat and whisk in the unsweetened cocoa powder until fully integrated. Set the mixture aside to cool for about 10 minutes to prevent cooking the eggs in the next steps.
- Combine sugars and eggs: Whisk in the granulated sugar and brown sugar until fully combined. Add the eggs one at a time, whisking well after each addition to ensure a smooth batter.
- Add vanilla, salt, and flour: Stir in the vanilla extract and kosher salt, then fold in the all-purpose flour gently until just combined, taking care not to overmix.
- Prepare cream cheese topping: In a medium bowl, beat the cream cheese and granulated sugar with a hand mixer until creamy and smooth, about 2 minutes. Add the egg and vanilla extract and continue beating until fully combined and silky.
- Assemble the layers: Pour the brownie batter into the prepared pan, reserving about ¼ cup of the batter. Pour the cream cheese mixture evenly over the brownie layer. Drop the reserved brownie batter in spoonfuls over the cream cheese layer. Use a knife or skewer to gently swirl the batter and cream cheese together, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30 to 40 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean with a few fudgy crumbs.
- Cool and serve: Allow the brownies to cool completely in the pan on a wire rack before lifting out using the parchment overhang. Cut into 16 squares and serve.
Notes
- For additional texture and flavor, stir in whole chocolate chips or cream cheese chips into the batter before baking.
- Add a handful of chopped walnuts or pecans to the batter for a delightful crunch.
- Experiment by swirling peanut butter, Nutella, fruit jam, or lemon curd into the cream cheese topping for unique flavors and visual appeal.
- Store leftovers 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.
Nutrition
- Serving Size: 1 brownie (approx. 1/16th of the recipe)
- Calories: 280
- Sugar: 26 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
