Cream Cheese Brownies

A simple brownie combining two batters for a marbled effect: a basic brownie
batter, and a cream cheese one.

Servings: 0

Author:

Course:

Dessert Snack Teatime

Cuisine:

American

Keywords:

chocolate cream cheese brownie

Instructions

1 Preheat oven to 325°F. Set oven rack at lower middle level.
2 Spray an 8-inch square baking pan, or a 9-inch round pan (this will give you
trim/leftovers for munching 😀 ). Line with parchment or foil with ends
overhanging (this will facilitate pulling them out of the pan later). If using a
round pan cut “rays” coming out of the bottom circle — these will be the
“handles”. Spray again.
3 Whisk flour, salt, and baking powder in a bowl.
4 In a saucepan over low heat, melt chocolates and butter. (This can also be done
in a glass measuring cup/bowl in the microwave if you like, just do it gently,
and test every 20 seconds or so.) Let cool for a few minutes, then add sugar and
vanilla extract. Whisk in eggs one at a time, fully incorporating each before
adding the next. Add flour mixture and mix well.
5 In another bowl, beat all ingredients for cream cheese batter until smooth and
even.
6 Pour half the brownie batter into the pan. Drop spoonfuls of half of the cream
cheese batter on top. Pour remaining brownie batter on top. Add the remaining
cream cheese batter, again by spoonfuls on top. Take a knife and swirl it
through the batters to create the marbled effect.
7 Bake for 50 to 60 minutes, or until a tester or toothpick inserted near the
center comes out mostly dry (moist crumbs are okay). Cool in pan for 5-10
minutes. If necessary, run a knife along the sides of the pan to detach. Using
the foil/parchment handles, lift out of the pan and onto a cooling rack. Cool to
room temperature. You can cut the brownies, but it will be easier to cut them
and the results will be cleaner if you refrigerate until chilled, about 3 hours
(or 90 minutes in the freezer). Cut into squares.

Cream Cheese Brownies

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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