Cream Cheese Brownies Recipe
Ingredients:
Brownie Batter:
- 1/2 cup unsalted butter, melted and still warm/hot
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon water
- 2 teaspoons pure vanilla extract
- 2/3 cup unsweetened cocoa powder
- 3/4 cup plus 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup chocolate chips
Cream Cheese Mixture:
- 8 oz block cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg white
- 1/2 teaspoon pure vanilla extract
Directions:
- Preheat and Prepare Pan:
- Preheat your oven to 350°F (175°C). Place a rack in the center of the oven.
- Line an 8×8 inch baking pan with foil or parchment paper, leaving a couple of inches of overhang on two sides for easy removal. Grease the foil or parchment.
- Prepare Brownie Batter:
- In a large bowl, combine the granulated sugar and hot melted butter. Stir briefly, then let it sit undisturbed for 5 minutes. This helps dissolve the sugar partially.
- After 5 minutes, whisk the butter and sugar mixture vigorously for 30 seconds. Add the eggs, water, and vanilla extract, whisking again for about 30 seconds until combined.
- Sprinkle the 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 batter and set it aside for the swirl layer. Stir the chocolate chips into the remaining brownie batter. Spread this batter evenly in the prepared pan.
- Prepare Cream Cheese Mixture:
- Using a hand mixer or stand mixer with the paddle attachment, beat the cream cheese until smooth.
- Add the sugar and beat until combined. Add the flour, egg white, and vanilla, beating until smooth and well combined. Be careful not to overbeat.
- Assemble the Brownies:
- Using two tablespoons, alternate dropping portions of the cream cheese mixture and the reserved brownie batter over the batter in the pan.
- Use the tip of a sharp knife to swirl the batters together, making visible swirls on the top layer.
- Bake:
- Bake for 32-37 minutes until mostly set but with a slight jiggle in the cream cheese areas. You can check doneness with a toothpick; moist fudgy crumbs and melted chocolate are OK.
- If the cream cheese swirls start to darken, loosely cover the baking dish with foil for the last 5 minutes of baking.
- Remove from the oven and place on a cooling rack to cool completely. This will take several hours.
- Serve:
- Once completely cooled, lift the brownies out of the pan using the overhanging foil or parchment. Cut into squares and serve.
Prep Time: 15 minutes | Cooking Time: 32-37 minutes | Total Time: 47-52 minutes | Kcal per Serving: 298 kcal | Servings: 16
20 Most Popular Questions and Their Answers Related to Cream Cheese Brownies
- Q: Can I use salted butter instead of unsalted?
- A: Yes, but reduce the added salt by half.
- Q: Can I substitute the cream cheese with something else?
- A: Neufchâtel cheese can be used for a lower-fat option.
- Q: Can I make these brownies ahead of time?
- A: Yes, they can be made a day ahead and stored in the fridge.
- Q: How should I store leftover brownies?
- A: Store in an airtight container in the fridge for up to a week.
- Q: Can I freeze these brownies?
- A: Yes, wrap them tightly and freeze for up to 3 months.
- Q: How do I get clean slices?
- A: Use a sharp knife, wiping it clean between cuts.
- Q: Can I add nuts to the brownie batter?
- A: Yes, chopped walnuts or pecans can be added.
- Q: What if I don’t have an 8×8 inch pan?
- A: A 9×9 inch pan can be used, but baking time may need adjustment.
- Q: Can I use a different type of chocolate chips?
- A: Yes, semi-sweet, dark, or milk chocolate chips all work.
- Q: Can I omit the egg white in the cream cheese mixture?
- A: The egg white helps with texture, but it can be omitted if necessary.
- Q: How can I make these brownies more fudgy?
- A: Use less flour (reduce by 2 tablespoons) for a fudgier texture.
- Q: Can I use a hand whisk instead of an electric mixer?
- A: Yes, but it will take more effort to achieve a smooth cream cheese mixture.
- Q: Is there a gluten-free option for this recipe?
- A: Use gluten-free all-purpose flour in place of regular flour.
- Q: Can I add espresso powder to the brownie batter?
- A: Yes, 1 teaspoon of espresso powder enhances the chocolate flavor.
- Q: What type of cocoa powder should I use?
- A: Unsweetened natural cocoa powder works best.
- Q: How do I know when the brownies are done?
- A: They should be set around the edges with a slight jiggle in the center.
- Q: Can I double this recipe?
- A: Yes, use a 9×13 inch pan and adjust baking time accordingly.
- Q: How can I make the brownies less sweet?
- A: Reduce the sugar by 1/4 cup in both the brownie and cream cheese mixtures.
- Q: Can I use brown sugar instead of granulated sugar?
- A: Yes, but it will change the texture and flavor slightly.
- Q: What can I use if I don’t have parchment paper?
- A: Grease the pan well with butter or non-stick spray.
30 Tips and Secrets to Achieve the Perfect Cream Cheese Brownies
- Warm Butter: Ensure the butter is melted and warm to help dissolve the sugar.
- Resting Time: Let the sugar and butter mixture sit to create a shiny crust.
- High-Quality Vanilla: Use pure vanilla extract for the best flavor.
- Don’t Overmix: Avoid overmixing the batter to keep it fudgy.
- Room Temperature Ingredients: Use room temperature eggs and cream cheese for smooth blending.
- Accurate Measuring: Measure flour by spooning it into the cup and leveling off with a knife.
- Cocoa Powder: Use high-quality cocoa powder for rich chocolate flavor.
- Mix by Hand: Use a spatula to mix the dry ingredients into the wet for better control.
- Layering: Save some brownie batter for the top swirl layer.
- Softened Cream Cheese: Ensure the cream cheese is softened for a smooth mixture.
- Don’t Overbeat Cream Cheese: Overbeating can cause the cream cheese to become too loose.
- Swirling Technique: Use a knife to create beautiful swirls without mixing too deep.
- Check Early: Start checking for doneness at the lower end of the baking time.
- Cover If Necessary: Use foil to prevent the cream cheese from over-browning.
- Cool Completely: Allow the brownies to cool completely for easy cutting.
- Lift with Parchment: Use the parchment paper overhang to lift the brownies out of the pan.
- Chill for Clean Cuts: Chill the brownies before cutting for cleaner slices.
- Variety of Chips: Mix in different types of chocolate chips for a unique flavor.
- Add Espresso Powder: Enhance chocolate flavor with a teaspoon of espresso powder.
- Top with Sea Salt: Sprinkle flaky sea salt on top before baking for a sweet-salty contrast.
- Mix-In Options: Add nuts, dried fruit, or caramel bits to the batter for variety.
- Alternative Flours: Use almond or coconut flour for a gluten-free version.
- Use a Scale: Weigh ingredients for more accurate results.
- Uniform Pieces: Cut the brownies into uniform pieces for even serving.
- Test for Doneness: Use a toothpick inserted into the center; it should come out with moist crumbs.
- Avoid Overbaking: Take the brownies out while slightly underbaked for a fudgy texture.
- Flavor Enhancements: Add a splash of bourbon or rum to the batter for depth.
- Texture Variation: For cakier brownies, add an extra egg to the batter.
- Chill Before Serving: For a firmer texture, refrigerate the brownies for a few hours before serving.
- Decorative Drizzle: Drizzle melted chocolate or caramel over the top for extra flair.
Enjoy your delicious and perfectly crafted Cream Cheese Brownies!