There’s something so special about the combination of chocolate and cream cheese. It’s perfectly sweet and tangy– my sweet tooth is tingling just thinking about it! I’ve always made the cream cheese part myself and just plopped it on top of boxed brownie mix, but once I developed my own recipe for brownies from scratch, I knew I couldn’t go back. These fudgy cream cheese brownies are everything I want in a dessert and more!
What’s in This Cream Cheese Brownie Recipe?
Chocolate Chips: Semisweet chocolate chips create a balanced and rich chocolatey flavor and add moisture to the brownies. I have also successfully used 6 ounces of chopped semisweet chocolate instead. Butter: Unsalted butter is my preferred fat for the richest flavor, but vegetable oil also works. Cocoa Powder: Unsweetened cocoa powder enhances the chocolate flavor of these brownies, making it much more intense than if I had just used chocolate by itself. Sugar: Granulated sugar sweetens both the brownie and the topping, while brown sugar adds additional moisture and depth of flavor to the brownie. Eggs: Gives structure to both the brownie and the cream cheese topping. Vanilla Extract: Enhances the sweet flavor of both the brownie and the cream cheese topping. Flour: All-purpose flour gives these brownies just the right amount of structure to keep them nice and fudgy. For a cakier brownie, simply add more flour. Cream Cheese: Creates a moist and tangy topping for these tasty brownies. Be sure to use brick-style cream cheese, not the kind that comes in a tub.
Tips for Success
Line the baking pan with foil or parchment for easy removal– these brownies can get messy! You can use low-fat cream cheese in place of regular cream cheese to lighten these up a little bit, but I do not recommend using fat-free cream cheese. Make sure the cheese is at room temperature so that it combines easily and doesn’t clump. Scoop and level the flour (or use a scale) for the best results. Too much flour will lead to cakier brownies. To get pretty swirls, dollop the brownie mixture randomly on top of the cream cheese layer, then drag a knife or toothpick through in a figure-8 or S-shaped motion. The center of your brownies should be chewy and moist, but not necessarily gooey. You want to make sure that the batter is cooked and not still raw in the center before removing them from the oven.
How to Store and Reheat
Store leftover cream cheese brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Enjoy cold, at room temperature, or gently heated in the microwave. Freeze cream cheese brownies in an airtight container for up to 3 months. Let thaw in the refrigerator before enjoying.
How to Make Cream Cheese Brownies Step by Step
Prep: Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray; set aside. Melt the Chocolate: In a double boiler set over low heat, melt 1 cup of semisweet chocolate chips and ½ cup of unsalted butter, stirring occasionally, until smooth. Add the Cocoa: Remove the pot from the heat and whisk in ¼ cup unsweetened cocoa powder, then set it aside to cool for 10 minutes. Sweeten the Chocolate: Whisk in 1 cup of granulated sugar and ¼ cup of brown sugar and stir until completely combined. Add 3 large eggs and whisk well. Make the Batter: Stir in 1½ teaspoons of pure vanilla extract and ½ teaspoon of kosher salt, then fold in 1 cup of all-purpose flour until just combined. Set aside and prepare the cream cheese topping. Beat the Cream Cheese: Place 8 ounces (1 brick) of cream cheese and ¼ cup of granulated sugar in a medium bowl, and use a hand mixer to beat until it’s combined and creamy, about 2 minutes. Add the Egg: Add 1 large egg and ½ teaspoon of pure vanilla extract, beating until well combined. Swirl the Brownies: Pour the brownie batter into the prepared pan, reserving about ¼ cup and setting it aside. Pour the cream cheese mixture over the brownie batter. Drop the remaining brownie batter over the cream cheese layer, then use a knife to swirl the layers together. Bake the Brownies: Bake for 30-40 minutes, or until the center is set and a toothpick inserted comes out mostly clean with only a few fudgy crumbs. Allow the brownies to cool completely before cutting and serving.
More Brownie Recipes To Try
Cosmic Brownies Peanut Butter Brownies Ferrero Rocher Brownies Gluten Free Brownies Strawberry Brownies Pumpkin Brownies
