Cream Cheese Brownies
These Cream Cheese Brownies are ultra fudgy, and swirled with cream cheese for the ultimate chocolatey treat! They're freezer friendly and pair perfectly with a big scoop of ice cream.
Servings: 12 pieces
Ingredients
Brownie layer
- 1 cup melted unsalted butter
- 2 cups granulated sugar
- 3 large eggs
- 1 cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
Cream cheese layer
- 1 (8-ounce) package softened cream cheese
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
To make the brownie layer
- Preheat oven to 350 degrees Fahrenheit and line a 9x13" pan with parchment paper. Lightly grease with non stick cooking spray. Set aside
- In a large bowl, whisk together 1 cup melted unsalted butter and 2 cups granulated sugar until smooth. Add 3 large eggs, one at a time, and whisk until combined.
- Add 1 cup all-purpose flour, ⅔ cup unsweetened cocoa powder, 2 teaspoons vanilla extract , ½ teaspoon salt, ½ teaspoon baking soda and whisk until completely combined. Spread 3/4 of the brownie batter in the pan.
To make the cream cheese layer
- In a medium bowl, beat 1 (8-ounce) package softened cream cheese with an electric mixer on medium speed until smooth. Add ⅓ cup granulated sugar, 1 large egg and 1 teaspoon vanilla extract and beat on low speed until combined.
- Spread cream cheese mixture over brownie batter in pan. Top with spoonfuls of reserved brownie batter and swirl gently.
- Bake for 30-35 minutes, until mostly set in the center (if you give it a wiggle, it shouldn't have much give).
- Set aside to cool to room temperature before slicing.
Nutrition
Calories: 423kcal | Carbohydrates: 51g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 116mg | Sodium: 361mg | Potassium: 135mg | Fiber: 2g | Sugar: 40g | Vitamin A: 806IU | Calcium: 39mg | Iron: 1mg
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