Cream Cheese Brownies
These brownies are made with a marbled layer of soft cream cheese and a gooey layer of brownie. They're easy to make and incredibly delicious!
Servings: brownies
Ingredients
Cream Cheese layer
- 8 ounces cream cheese room temperature
- 2/3 Cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg room temperature
- 1/2 Cup all-purpose flour
Brownie layer
- 1 1/4 Cup all-purpose flour
- 1/2 Cup Cocoa powder
- 1/8 teaspoon salt
- 14 tablespoons unsalted butter room temperature
- 2 Cups granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs room temperature
Instructions
- Pre-heat oven to 320 F and line the bottom and sides of a 13x9 baking pan with parchment paper
- Mix cream cheese, sugar and vanilla extract, until light and fluffy. Add the egg and beat. Add flour and mix until just incorporated. Pour the mixture into a separate pan and set aside8 ounces (226.8 g) cream cheese, 2/3 Cup (133.3 g) granulated sugar, 1/2 teaspoon (0.5 teaspoon) pure vanilla extract, 1 large egg, 1/2 Cup (62.5 g) all-purpose flour
- For the brownie layer, mix the flour, cocoa powder and salt in a separate bowl and set aside1 1/4 Cup (156.3 g) all-purpose flour, 1/2 Cup (43 g) Cocoa powder, 1/8 teaspoon (0.1 teaspoon) salt
- Over the same mixing bowl where you did the cream cheese mixture -no need to clean it!- beat butter, sugar and vanilla. Add eggs, one at a time, beating after each addition. Mix in the dry ingredients until just incorporated, do not over beat!14 tablespoons unsalted butter, 2 Cups (400 g) granulated sugar, 1 teaspoon pure vanilla extract, 3 large eggs
- Save 3 Tablespoons of brownie mixture and pour the rest into the prepared baking pan. Add random dollops of cream cheese mixture on top, then swirl with a knife. Add the remaining chocolate brownie mixture wherever you have more cream cheese mixture for a prettier marble.
- Bake for 40 minutes, then place a piece of foil a bit larger than the pan on top; no need to seal it completely. Bake for an additional 10-15 minutes, or when a toothpick inserted in the middle comes out with a few crumbs, but not wet.
- Let cool completely, then cut into 24 pieces and enjoy!
Notes
* Make sure you do not over mix either batter after adding the flour or the brownies might become cakey instead of gooey
* Here's a how-to tutorial on how to make the swirls
Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 55mg | Fiber: 1g | Sugar: 23g
