Introduction:
Cream Cheese Brownies are a delightful dessert that combines rich, fudgy brownies with a creamy, tangy cheesecake swirl. These brownies offer a perfect balance of chocolatey indulgence and smooth, velvety cream cheese, making them a favorite treat for chocolate and cheesecake lovers alike.
The History of Cream Cheese Brownies:
Cream cheese brownies are a modern twist on traditional brownies, which originated in the United States in the late 19th century. The combination of cream cheese and brownies became popular in the mid-20th century as bakers experimented with adding a creamy layer to enhance the texture and flavor of the classic brownie. This fusion dessert has since become a staple in many American bakeries and home kitchens.
Ingredients Breakdown:
- Brownie Layer:
- 1 cup unsalted butter, melted
- 1 1/4 cups granulated sugar
- 1 cup brown sugar
- 1 cup cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Cream Cheese Swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Step-by-Step Recipe:
- Prepare the Brownie Batter:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large bowl, mix melted butter, granulated sugar, and brown sugar until well combined.
- Add cocoa powder, vanilla extract, and eggs, mixing until smooth.
- Fold in flour, salt, and baking powder until just combined, being careful not to overmix.
- Prepare the Cream Cheese Swirl:
- In a separate bowl, beat the softened cream cheese with sugar until smooth.
- Add the egg and vanilla extract, beating until well combined and creamy.
- Assemble the Brownies:
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- Drop spoonfuls of the cream cheese mixture over the brownie batter.
- Use a knife to gently swirl the cream cheese mixture into the brownie batter, creating a marbled effect.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before cutting into squares and serving.
Tips for the Perfect Cream Cheese Brownies:
- Do Not Overmix: Overmixing the batter can lead to dense brownies. Mix until just combined.
- Swirling Technique: Use a knife to create gentle swirls to achieve a beautiful marbled pattern without mixing the two layers completely.
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother cream cheese layer.
Variations and Customizations:
- Nutty Addition: Add chopped walnuts or pecans to the brownie batter for a crunchy texture.
- Extra Chocolate: Stir in chocolate chips or chunks for an extra dose of chocolate.
- Flavored Cream Cheese: Add a flavor twist by mixing fruit preserves or peanut butter into the cream cheese layer.
Health Considerations and Nutritional Value:
- Caloric Content: Cream Cheese Brownies are calorie-dense and contain high amounts of sugar and fat, making them an indulgent treat best enjoyed in moderation.
- Allergy Considerations: Contains dairy, gluten, and eggs; can be modified with dairy-free and gluten-free alternatives for those with dietary restrictions.
FAQ:
- Can I make Cream Cheese Brownies ahead of time?
- Yes, they can be made a day in advance and stored in an airtight container.
- How should I store leftover brownies?
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Can I freeze Cream Cheese Brownies?
- Yes, they freeze well. Wrap individual brownies in plastic wrap and store them in a freezer-safe bag for up to 2 months.
- Why did my cream cheese layer sink?
- The cream cheese mixture might be too thin or the brownie batter too thick. Ensure both layers have a similar consistency.
- How can I make them more fudgy?
- Reduce the baking time slightly and add a bit more butter or an extra egg yolk to the brownie batter for a fudgier texture.
Cream Cheese Brownies
Cream Cheese Brownies combine rich, fudgy brownie layers with a tangy cream cheese swirl for a decadent dessert that offers the perfect balance of chocolate and creaminess. Ideal for satisfying both chocolate and cheesecake cravings in one bite!
Ingredients
Brownie batter:
- ½ cup unsalted butter melted, still warm/hot
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon water
- 2 teaspoons pure vanilla extract
- ⅔ cup unsweetened cocoa powder
- ¾ cup plus 1 tablespoon all purpose flour see note
- ½ teaspoon kosher salt
- ½ cup chocolate chips
Cream cheese mixture:
- 8 oz block cream cheese softened
- ½ cup granulated sugar
- 1 tablespoon all purpose flour
- 1 large egg white
- ½ teaspoon pure vanilla extract
Instructions
Brownie batter:
- Preheat oven to 350°F with a rack in the center of the oven. Line an 8×8* pan with foil or parchment paper, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). Grease the foil/parchment.
- Combine granulated sugar and hot butter in a large bowl. Stir it briefly then allow it to sit undisturbed for 5 minutes. The heat from the butter will begin to dissolve the sugar (this helps make a shiny/crackly crust), the sugar will not fully dissolve. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. Add eggs, water, and vanilla extract, whisking again for about 30 seconds. Tap all the excess batter off the whisk and remove the whisk from the bowl.
- Sprinkle cocoa powder, flour, and salt over the wet ingredients. Use a rubber/silicone spatula to stir the mixture until it is glossy and well combined.
- Scoop out about one third of the brownie mixture and set it aside for the swirl layer. Stir the chocolate chips into the remaining brownie batter. Add the batter to the prepared pan and spread into an even layer. Prepare the cream cheese mixture.
Cream cheese mixture:
- Using a hand mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, followed by flour, egg white, and vanilla. Beat until combined, scraping the sides and bottom of the bowl as necessary. Be careful not to overbeat.
- Using two tablespoons, alternate dropping portions of cream cheese and portions of the reserved brownie batter all over the top of the batter that is in the pan. Use the tip of a sharp knife to swirl the batter together. The brownie batter will be thicker than the cream cheese batter, just take your time moving in a figure 8 or back and forth motion and they will swirl together. Don’t swirl too deep; you are mostly just making visible swirls in the top layer of brownie and cream cheese.
- Bake for 32-37 minutes until it is mostly set but there is still a slight jiggle in the cheesecake areas. You can check doneness with a toothpick; moist fudgy crumbs and melted chocolate are OK. Be careful not to over bake. If you notice your cheesecake swirls darkening you can loosely cover the baking dish with foil for the last 5 minutes or so. Remove from the oven and place on a cooling rack to cool completely (this will take several hours).
Notes
*The 8×8 square baking dish should have straight sides. An 8×8 baking dish with angled sides will take longer to bake.
Measuring flour: Whisk the flour in the flour container to lighten it. Lightly scoop a heaping portion then level it off with the back of a knife. This ensures that the flour is not over-measured and packed into the cup.
Recipe update December 2022: After several comments about the batter being too thick to swirl I changed the flour from 1 scant cup to ¾ cup plus 1 tablespoon. This creates a more consistent result since “1 scant cup” can be measured differently. I have retested the recipe with the new precise amount and it works great.
Nutrition
Calories: 251kcal | Carbohydrates: 35g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 320mg | Potassium: 146mg | Fiber: 2g | Sugar: 31g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.