Cream cheese makes tasty baked goods even better. So it’s no surprise that adding it to brownies makes for a delectable treat. These cream cheese brownies are creamy, rich, and decadent just like eating creamy cheesecake brownies.
8oz(226g)Chocolatebittersweet, or semi-sweet chocolate chips
Melt - In a large microwave-safe bowl, add the butter and chocolate. Melt it on high at one-minute intervals until smooth. Pro tip - Alternatively, you can melt the chocolate in a saucepan over low heat.
Combine - Add sugar to the chocolate-butter mixture and stir until the mixture is almost cooled. Then, add the eggs one at a time, making sure each one is well incorporated before adding the next. Then, add the vanilla extract and combine well.Pro tip - Combine the sugar well so it cools the chocolate mixture. Otherwise, it will curdle the eggs.
Dry ingredients - Add the cocoa powder, flour, and salt. Combine well with a whisk to ensure no dry flour is visible. Set aside.
Cream cheese mixture - In a small bowl, combine the cream cheese, yogurt, sugar, egg yolk, and vanilla extract. Pro tip - Use a whisk to ensure there are no lumps.
Assemble - Pour the brownie batter into the prepared pan and smooth it with a spatula. Using a spoon, drop spoonfuls of cream cheese mixture on top of the brownie batter. Then, use a spatula or spoon to create cream cheese swirls in the batter as shown in the video. Pro tip - A simple method to create swirls would be to use a spatula and draw the number 8 all over the batter until you have enough marble effect.
Bake - Transfer the pan to the oven and bake on the middle rack for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Pro tip - Brownies are best undercooked rather than overcooked. So, make sure not to overcook the brownies.
Cool - Place the baking pan on the wire rack for a few minutes. Then, pick the whole slab of brownies out of the pan with the help of the parchment overhang and cool further. Then, cut into 16 squares.
Use good quality chocolate - Chocolate is the star of the show in brownies, so use good quality chocolate that you like to eat. No compound chocolate, baking chocolate, or imitations. I like to use between 60 to 70% Coverture chocolate (Callebaut, Laubeca, Ghiradelli, Godiva are my favorite brands).
Make sure all ingredients are at room temperature. This will prevent overmixing, as well as the proper combining of all ingredients.
Line your baking pan with parchment paper so the brownies won't stick. If possible leave an overhang so you can take the whole slab off the pan to cut into squares. It's always easier to cut when it is outside the tin as compared to inside the tin.
Creating the swirls - There are a few ways to assemble the two batters.
Top the brownie batter with the cream cheese mixture and create a swirl as shown in the video.
Or cream cheese swirls- you can also divide the brownie batter into two. Pour one part into the baking pan, then top with the cream cheese mixture and top with the reserved brownie batter. Swirl the two to create a marbled effect.
Layering - Alternatively, you may skip the cream cheese swirls to just create simple brownie layers topped with a cheesecake layer.
Know your preference - If you like soft, fudgy brownies take them off when the batter is baked but still quite moist. If you like them dense, then let them bake until just set. Remember they will continue to bake as they cool.
Timing is key - It's always best to underbake brownies rather than overbake, so keep a close eye at the end of baking time.
Let the brownies cool - This is difficult but so necessary. If you let the brownies cool, you will be able to cut them into nice defined squares. If not, they are too soft so tend to fall apart.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you