Chocolate Cream Cheese Brownies
Submitted by switzgable
Cream cheese brownies marbled with German sweet chocolate batter and a tangy cheesecake swirl. Fudgy, dense, and just slightly tangy thanks to the cream cheese running through every bite.
YIELD
15 servingsPREP
30 minCOOK
40 minREADY
70 minThese cream cheese brownies split the difference between a brownie and a cheesecake bar. The German sweet chocolate base bakes up dense and fudgy, while the cream cheese filling stays soft and tangy, the two batters marbled together so every bite is part chocolate and part cheesecake.
Use German sweet chocolate if you can find it. Standard semi-sweet works but lacks the smooth, mellow caramel notes that German sweet brings. Bittersweet will overpower the cream cheese.
The marbling technique is the make-or-break step. Pour half the chocolate batter, spread the cream cheese filling over it, then dollop (don’t spread) the remaining chocolate batter on top. Drag a butter knife through in figure-eight motions to create swirls without fully blending the two layers.
The almond extract is optional but adds a faint warmth that complements both the chocolate and the cream cheese. A quarter teaspoon is plenty.
Don’t overbake. Pull these when a toothpick has a few moist crumbs on it. They firm up considerably as they cool, and the cream cheese layer can crack if it bakes too long.
Pro Tips
- Refrigerate the cooled brownies for at least 2 hours before slicing. Cold brownies cut into clean squares; warm ones tear and smudge.
- Use a hot, dry knife (run under hot tap water and wipe dry) for picture-perfect slices.
- Toast the walnuts or pecans before adding for deeper, nuttier flavor.
Variations
- Add 1 teaspoon of espresso powder to the chocolate batter to deepen the cocoa notes.
- Swap the almond extract for orange zest in the cream cheese filling for a Terry’s Chocolate Orange vibe.
- Top with a chocolate ganache layer once cooled for triple-decker brownies.
Ingredients
Directions
In a saucepan, melt chocolate and butter over low heat, stirring frequently.
Set aside. In a bowl, beat the eggs. Gradually add sugar, beating until thick.
Combine flour, baking powder and salt; add to egg mixture.
Stir in melted chocolate, extracts and nuts. Pour half of the batter into a greased 8-inch square baking pan; set aside.
For filling, beat butter and cream cheese in a mixing bowl until light.
Gradually add sugar, beating until fluffy.
Blend in egg, flour and vanilla; mix well.
Spread over batter in pan.
Dollop remaining batter over filling. With a knife, cut through batter to create a marbled effect.
Bake at 350℉ (180℃) for 35 to 40 minutes or until brownies test done.
Cool. Store in the refrigerator.
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