Irresistible Cream Cheese Brownies
These Cream Cheese Brownies are a delightful combination of fudgy chocolate and tangy cream cheese. The swirl of flavors and textures creates an irresistible dessert experience that is sure to impress and leave you wanting more.
Equipment
- 9x13 inch baking pan
- Parchment paper (optional)
- Large bowl
- Medium bowl
- Whisk
- Electric mixer or hand mixer
- Measuring cups
- Measuring spoons
- Knife or toothpick
Ingredients
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup chocolate chips optional
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Line with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips (if using).
- In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Beat in the egg and vanilla extract until just combined.
- Pour the brownie batter into the prepared pan, spreading it evenly.
- Spoon the cream cheese mixture over the brownie batter in dollops.
- Use a knife or toothpick to swirl the cream cheese into the brownie batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before cutting into squares.
- For extra clean cuts, chill the brownies in the refrigerator for at least 30 minutes before slicing.
Notes
For dry brownies, avoid overbaking and overmixing. For cakey brownies, measure flour accurately and avoid overbeating the eggs. To get a crackly top, dissolve the sugar in the melted butter thoroughly and use room temperature eggs. Variations: Add peanut butter, Oreos, espresso powder, or nuts. Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for up to 2 months.