I am a confessed chocoholic. So you are probably going to see a lot of chocolate things here in the coming months. These delicious and delectable little bites are just melt in your mouth. And what goes really really good with Chocolate? Cream cheese.
Everyone at our house loves these! We have been making them for several years now and they never disappoint the taste buds.
Adaptation of this recipe from Joy of baking.
1/2 Cup/114 grams of butter
4 Ounces dark unsweetened or bitter sweet chocolate, roughly chopped
1 Cup/200 grams of white sugar
1 Teaspoon of vanilla extract
2 Large eggs
1/2 Cup/60 grams plain flour (can be substituted for corn flour)
Pinch of salt
Cream Cheese Layer:
8 Ounces of cream cheese, full fat kind
1/3 Cup/65 grams of white sugar
Dash of vanilla extract
1 Large Egg
Preheat your oven to 325 degrees F. Prepare a 8 x 8 inch baking tin by greasing it and lining it with parchment paper and again greasing the parchment paper. Set aside.
In a stainless steel saucepan set over simmering water, add the butter and chocolate. Stir until it has completely melted and it of smooth consistency. Remove from heat and whisk in the eggs one at a time. Then add the sugar and vanilla and continue to whisk until smooth. Add the flour and salt and stir long enough until there are no lumps.
In a medium mixing bowl, add the cream cheese and beat on high speed until smooth. Now add the egg, sugar, and vanilla. Continue to mix this on high speed until a smooth consistency forms. Set aside.
Pour the brownie batter into the baking tin, reserving about 1/4 cup. Make sure it is spread out evenly. Next, pour the cream cheese mixture on the top and make sure the brownie layer is completely covered. Once you have done this, place spoonfuls of the brownie batter over this layer. I usually do nine spoonfuls on top of the cream cheese layer. Now, with a sharp knife you want to swirl the brownie layer that is on top into the cream cheese mixture. Basically, you will make swirling motions and pretty patterns will appear. Just do it long enough until you have the entire top covered in swirls. Pretty!
Now bake the brownies for about 35-40 minutes or until a toothpick comes out with a few crumbs on it. Remove from oven when done and place on a wire rack to cool. We usually cut ours into 16 squares, but you can make them bite size if you like, or even bigger.
Can be stored in an airtight container in the fridge for up to a week or in the freezer for a month or so.
Cream Cheese Brownies
Makes 16 / Prep time: 10 minutes / Bake time: 40 minutes
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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