Mmm...cream cheese brownies. Photo by S.F. Photo | IST.

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February 2011
Last Updated February 2012

Product Reviews / Main Nibbles / Cookies, Cake & Pastry

Cream Cheese Brownies Recipe

A Moist & Rich Brownie Fusion

Introduction

Cream cheese brownies are made by folding a cream cheese batter into a brownie batter. The result is a beautiful black-and-white swirl pattern.

While the cream cheese batter adds a cheesecake element, cream cheese brownies are different from “zebra” brownies, in which a cheesecake layer rests atop a brownie layer.

Instead of making the brownies even richer, the cream cheese swirl lightens the recipe, providing a smoother texture and a counterpoint to the heaviness of the chocolate.

Cream Cheese Brownies Recipe

The key to making these brownies shine is to use the best quality chocolate. While we don’t like to disparage products, the ubiquitous Baker’s unsweetened chocolate doesn’t do the job for us.

Makes 1 dozen brownies.

Ingredients: Brownies

• 2/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 2 ounces unsweetened chocolate (we use a Lindt Excellence 99% cacao
  bar or Scharffenberger unsweetened)
• 4 ounces bittersweet chocolate (we use Guittard 72% wafers, but if you prefer
  semisweet their 61% wafers are equally excellent)
• 1 stick unsalted butter (8 tablespoons or 1/2 cup)
• 1 cup sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs

Ingredients: Cream Cheese Batter

• 1 8-ounce package cream cheese, room temperature (we use organic
  cream cheese; lowfat or nonfat won’t work)
• 1/4 cup sugar
• 1/2 teaspoon pure vanilla extract
• 1 large egg yolk

Preparation

1. Preheat oven to 325°F with rack at lower middle level.
2. In a small bowl, combine flour, salt and baking powder. Set aside.
3. Spray an 8-inch-square baking pan with cooking spray (we use this Wilton cake pan). Fit a 16" by 18" piece of aluminum foil into the the pan. Tamp down, allowing the extra foil to hang over the sides. Spray foil lightly.
4. In a saucepan over very low heat, melt together the unsweetened chocolate, bittersweet chocolate and the butter. Stir occasionally until smooth. Remove from heat; set aside to cool.
5. When cool, whisk sugar and vanilla into the chocolate mixture.
6. Whisk in the eggs, one at a time, fully incorporating each before adding the next.
7. Add flour mixture; whisk to combine.

8. In a small bowl, beat together until smooth the cream cheese, sugar, vanilla and egg yolk.

9. Add half the brownie batter to the pan. Top with half the cream cheese batter, dropped by the spoonful. Repeat with the remaining chocolate batter and spoonfuls of cream cheese mixture.
10. Using the blade of a table knife, gently swirl the batter and filling, creating a marbled effect.
11. Bake for 50 to 60 minutes, or until a toothpick inserted near the center comes out with several crumbs clinging to it.
12. Cool brownies in the pan for 5 to 10 minutes, then remove from pan (use the foil to lift the square.
13. Place the baked square on a wire rack and allow to cool. Chilled for 3 hours in the fridge or 90 minutes in the freezer. Cut into squares and serve.

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