Cream Cheese Brownies
Ever wonder what a cheesecake & brownie would taste like? We’ll welcome my friends, to love at first bite. These cream cheese brownies are the perfect indulgence for chocolate and cheesecake lovers alike!
Cream Cheese Brownies
Step aside, regular degular old brownies (even though we love you so much). And make way for this decadent, creamy goodness by combining two favorite desserts we all know and love, cheesecake + brownies! These brownies have all the fudgy coco-infused indulgence with a creamy texture of cream cheese. Did I create a spectacular monster? Maybe, but shh don’t tell.
Cream cheese brownies make a perfect after-dinner dessert, late-night snack, or heck pre-dinner dessert ;). Simple and easy to make, you’ll find yourself longing for these after you, your friends and your family have eaten the whole batch.
Ingredients you’ll need
The best part about these brownies is that you can make amazing high-quality brownies almost as easily as using the boxed stuff. These cream cheese brownies are easy to make, indulgent, and affordable considering you probably already have most of these things in your pantry.
- cream cheese
- sugar
- vanilla extract
- semi-sweet chocolate
- cocoa powder
- unsalted butter
- salt
- eggs
- egg yolks
- molasses
- all-purpose flour
What is the secret to moist brownies?
A fudgy moist brownie is something dreams are made of. But what is it that makes brownies moist and chewy? Well, this recipe uses melted butter in place of oil, which will make for a richer and chewier brownie. Another secret to my recipe that enhances moisture is molasses. Molasses boosts the chocolatey flavor while adding extra moisture leaving for a moist and chewy brownie. Yes, please!
How to store cream cheese brownies?
Typically you can store brownies at room temperature in an airtight container. But since these brownies have cream cheese, your best bet is to keep them refrigerated and stored in an airtight container, they will keep for up to a week.
I hope you’ll love these cream cheese brownies as much as I do! If you do make them be sure to leave a comment and a rating so I know how you liked them. Also feel free to share them on social media, I’d love to see how creations. Enjoy, friends!!
More chocolatey recipes you’ll love!
Chocolate Souffle with Raspberry Sauce
Churros with Espresso Chocolate Sauce
Tahini Chocolate Chip Cookies
Cream Cheese Brownies
Ingredients
Brownie Base
- 6 oz semi-sweet chocolate
- ½ cup cocoa powder
- ¾ cup unsalted butter (softened)
- ½ tsp salt
- 3 eggs
- 1 cup granulated sugar
- 1 ½ tbsp molasses
- ¾ cup all purpose flour
- 1 tbsp vanilla extract
Cream Cheese Swirl
- 1 8 oz block of cream cheese
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg yolk
Instructions
- Preheat oven to 350F. Line an 8X8 baking pan with parchment and set aside.
- Set a pot of water to boil and place a bowl on top. Add chocolate and butter, stirring until fully melted. Remove from heat and let cool to room temperature. Stir in molasses.
- Combine eggs, sugar, and vanilla extract. Whip with a hand mixer or stand mixer until thick and light in color.
- Add a small amount of the chocolate mixture to the egg mixture and mix it. Add into egg mixture with remaining chocolate mixture. Fold gently until incorporated.
- Sift in flour and cocoa powder. Fold gently with a rubber spatula until combined.
- Pour brownie batter into the baking pan, reserving 3/4 cup on the side.
- In a separate bowl beat cream cheese until smooth. Add vanilla and egg yolk and beat until combined, being sure to scrape the sides down.
- Alternate spoonful's of cream cheese mixture and brownie batter so you get a checkerboard pattern. Use a butter knife to create a swirl pattern, being careful not to overdo it. Less is better here so the swirl pattern remains defined.
- Bake for 30 minutes, until edges begin to turn golden brown. It's okay if a toothpick inserted in the center comes out with a little brownie batter on it.
- Cool completely first and refrigerate for at least 2 hours before cutting.
These are so good! I made them for Valentine’s Day and dyed the cream cheese part pink. I would call these more of a fudge than a brownie because the molasses and the eggs make it denser while still retaining moisture. The only thing I will note is that the instructions do not mention when to add the sugar to the cream cheese mixture so I just added it when I added the vanilla and eggs. Overall great recipe!
Oh what a great idea! I’m sure they turned out beautiful. They are definitely a fudgier brownie for sure. I will be sure to edit and add when to mix in the sugar. Thank you glad you enjoyed it!!