Get the Recipe:
Cream Cheese Brownies
With tons of rich chocolate surrounding a decadent layer of chocolate cream cheese, these Cream Cheese Brownies make the perfect dessert for when you really want to indulge. The light and tangy taste of the cream cheese complements the depth of the chocolate, bringing the flavor of these brownies into perfect balance.
Ingredients
For the Brownies
- 1 ½ cups (180 g) all-purpose flour
- ¾ cup (64 g) unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup + 2 tablespoons (254 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 5 large eggs
- 1 teaspoon vanilla extract
For the Topping
- 12 ounces (340 g) semisweet chocolate (or chocolate chips), finely chopped
- chocolate sprinkles
For the Filling
- 6 ounces (170 g) chopped semisweet chocolate, divided into two equal portions
- ¼ cup (60 ml) heavy cream
- 8 ounces (226 g) cream cheese, at room temperature
- 1 large egg
- ¼ teaspoon vanilla extract
- 2 teaspoons all-purpose flour
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Instructions
Make the Filling
- Place 3 ounces (1/2 cup/85g) of the chocolate and all of the cream in a microwave-safe bowl. Heat at half power in 30-second increments until the chocolate melts when stirred. Set aside to cool.
- Using an electric mixer on medium speed, beat the cream cheese, egg, and vanilla until fluffy and thoroughly mixed. Add the chocolate-cream mixture, mixing well.
- Mix in the flour and the remaining 3 ounces (1/2 cup/85g) of chocolate. Place the filling in the refrigerator while you make the brownies.
Make the Brownies
- Preheat oven to 350°F (175°C). Grease a 9"x 13"x 2" baking pan.
- Whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Spread half of the batter into the prepared pan. Spread the chilled filling evenly over the batter. Transfer the remaining batter on top of the filling, and spread evenly.
- Bake 40-45 minutes, or until a pick inserted into the center comes out clean.
- After the brownies are finished baking and removed from the oven, sprinkle the chocolate over the top of the brownies. Let sit for about 5 minutes. Then, spread the chocolate evenly over the brownies.
- Garnish with chocolate sprinkles.
- Allow the topping to set before cutting into bars.
Notes
- Recipe slightly adapted from Fine Cooking.
- To Store: Store in the fridge for up to 3 days wrapped tightly in plastic or sealed firmly in an airtight container.
- To Freeze: Close firmly in an airtight container separated by parchment paper, or keep in a double-lock freezer bag up to 2 months. Thaw fully on the counter before serving.
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