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!
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.