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Cream Cheese Brownies

Two delicious layers swirled together to make these scrumptious brownies that are light and fudgy.
Course: Baking, Dessert
Cuisine: American
Author: Catherine's Plates

Equipment

  • 11 x 7 x 1 inch pan
  • 3 medium bowls
  • medium pot
  • whisk, spatula,

Ingredients

Brownie Mixture

  • 2/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 ounces semi-sweet chocolate chips
  • 8 TBS salted butter (1 stick)
  • 1 cup white granulated sugar
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature

Cream Cheese Filling

  • 8 ounces cream cheese, room temperature
  • 1/4 cup white granulated sugar
  • 1/2 tsp vanilla extract
  • 1 large egg yolk

Instructions

Make Brownie Mixture

  • In a small bowl whisk or sift together all-purpose flour, baking powder, and salt. Set aside.
  • In a double boiler melt chocolate chips and butter together until smooth. Remove from heat. (NOTE: melt in a microwave safe bowl in the microwave as an alternative.)
    Whisk in 1 cup white granulated sugar and 2 tsp vanilla extract. Allow to cool for 5-10 minutes. Whisk in eggs, one at a time fully incorporating each egg before adding the next. Continue to whisk until smooth.
    Whisk in the dry ingredients (flour, baking powder, salt from step 1) a little at a time until incorporated. Set aside.

Cream Cheese FIlling

  • In a small bowl cream together softened cream cheese, 1/2 tsp vanilla, 1/4 cup sugar, and egg yolk using an electric hand mixer until creamy consistency is met.

Swirl Layer

  • Preheat oven to 325 degrees. Lower oven rack to lower middle position. Line a 7 x 11 inch brownie pan (or 8 x 8 pan) with foil. Spray the foil with non-stick cooking spray. (This will aide in popping the brownies out for cutting squares.)
  • Pour half of the brownie mixture into bottom of prepared brownie pan. Dollop half of the cream cheese mixture around the brownie mixture in pan. Pour remaining brownie mixture over the cream cheese dollops. Dollop remaining cream cheese mixture over the brownie mixture.
  • Take a knife and swirl the layers together creating a marbled look.
  • Bake in preheated oven for 50-60 minutes until edges are puffy, middle is slightly firm to the tough, a toothpick inserted comes out with moist fudgy crumbs. (Don't over bake.)
  • Cool brownies entirely. Remove foil from pan. Cut brownies in squares. Leftover brownies should be refrigerated. Enjoy.