Cream Cheese Brownies Recipe
Ingredients
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
- 1
Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray; set aside.
- 2
Melt
- 3
In a double boiler set over low heat, melt chocolate chips and butter, stirring occasionally, until smooth.
- 4
Cool
- 5
Remove the pot from the heat and whisk in the cocoa powder, then set it aside to cool for 10 minutes.
10 min - 6
Whisk in the sugars and stir until completely combined. Add the eggs and whisk well.
- 7
Stir in the vanilla and salt, then fold in the flour until just combined. Set aside and prepare the cream cheese topping.
- 8
Beat
- 9
Place the cream cheese and sugar in a medium bowl, and use a hand mixer to beat until it’s combined and creamy, about 2 minutes.
2 min - 10
Add the egg and vanilla extract, beating until well combined.
- 11
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.
- 12
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.
40 min - 13
Serve
- 14
Allow the brownies to cool completely before cutting and serving.
Nutrition
Per serving (based on 16 servings)
