Cream Cheese Brownies

This marbled cheesecake brownie recipe is phenomenal. I mean, nothing beats a classic brownie recipe that's swirled with sweetened cream cheese.

The recipe starts with my fudgy brownies. I used this base recipe for Nutella brownies, double chocolate brownies, and peanut butter brownies. It's an easy recipe that delivers stick-to-your-teeth brownies.

For the brownies
⅔ cup (151 g) unsalted butter
5 ounces (142 g) semisweet chocolate, coarsely chopped
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
1 teaspoon vanilla extract
1 ¼ cups (162 g) all-purpose flour, sifted
¼ cup (21 g) unsweetened cocoa powder, sifted
½ teaspoon salt
For the filling
8 ounces (226 g) cream cheese, softened
⅓ cup (66 g) granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
8-inch square pan
Mixing bowls

Make the brownie base
Set the oven rack to the lower-third position. (This is right below the center of the oven.) Preheat the oven to 325°F. Line an 8-inch square pan with foil and lightly grease the foil. Set aside.
In a medium heatproof bowl set over a pot of barely simmering water, melt the butter and chocolate, stirring constantly until the mixture is smooth. You can also microwave in 30-second intervals, stirring between each one.
Remove from heat and whisk in the sugar until fully combined. Set aside to cool slightly, about 5-10 minutes. If the mixture is too warm, it will scramble the eggs in the next step.
Whisk in the eggs, egg yolk, and vanilla. Continue whisking until completely smooth and shiny, about 1 minute.
Add the flour, cocoa powder, and salt. Whisk until just combined. Once you no longer see streaks of dry flour, stop whisking. You don't want to overmix the batter.
Reserve 1/3 cup of the batter and spread the remaining batter evenly into the prepared pan. The batter will be thick.
Make the filling
In a small bowl, beat the cream cheese and sugar on until smooth. You can use a handheld mixer, whisk, or just a spoon.
Add the egg yolk and vanilla. Mix until smooth and creamy.
Drop spoonfuls of the cheesecake filling evenly over the brownie batter then drop spoonfuls of the reserved brownie batter in the empty spaces between the cheesecake filling.
Use the tip of a sharp knife to gently swirl the dollops together.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached. Rotate the pan halfway through baking.
Cool the brownies in the pan for 5 minutes. Lift the brownies out by using the foil as a sling and set on a wire rack to cool completely. Refrigerate for at least 3 hours before slicing.
Make ahead tip
The brownies will keep for up to 2 days stored in an airtight container at room temperature. Or up to 1 week stored in the refrigerator.
You can also freeze the brownies for up to 2 months. Thaw overnight in the refrigerator.

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