Description
Delight in these rich and creamy Cream Cheese Brownies that combine fudgy chocolate layers with a smooth, tangy cream cheese swirl. Perfectly marbled and baked to perfection, they make an indulgent dessert that is easy to prepare and sure to impress.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
- Make the Brownie Batter: In a medium bowl, combine the melted butter, 1 cup of sugar, 2 eggs, and 1 teaspoon vanilla extract. Mix until smooth. Stir in cocoa powder, flour, baking powder, and salt just until combined to avoid overmixing.
- Layer Brownie Batter: Pour most of the brownie batter into the prepared pan, reserving about 1/4 cup for the topping layer.
- Prepare Cream Cheese Mixture: In a separate bowl, beat softened cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Assemble Layers: Spread the cream cheese mixture evenly over the brownie base in the pan. Then dollop the reserved brownie batter on top in spoonfuls, and gently swirl with a knife to create a marbled effect.
- Bake: Bake in the preheated oven for 35–40 minutes or until a toothpick inserted near the center comes out with moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 16 squares and serving.
Notes
- For extra fudgy brownies, reduce the baking time slightly by a few minutes.
- Add chocolate chips to the brownie batter for enhanced chocolate richness.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
