Homemade Cream Cheese Brownies That Are Rich and Indulgent
These brownies feature a rich, fudgy chocolate base topped with a creamy, tangy layer of cream cheese, creating an indulgent treat that is both satisfying and comforting.
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour Provides structure to the brownies.
- 1/2 cup Cocoa Powder Infuses the brownies with a deep chocolate flavor.
Wet Ingredients
- 1 cup Granulated Sugar Sweetens the brownies.
- 1/2 cup Brown Sugar Adds moisture and a hint of molasses flavor.
- 1/2 cup Unsalted Butter Melted, enriches the brownies.
- 4 large Eggs Provides structure and richness.
- 1 teaspoon Vanilla Essence Enhances the flavors.
Cream Cheese Layer
- 8 ounces Cream Cheese Softened, adds a tangy flavor.
- 1/2 cup Powdered Sugar Sweetens the cream cheese layer.
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it lightly or lining it with parchment paper.
- In a large mixing bowl, combine granulated sugar and brown sugar. Add melted unsalted butter, mixing until smooth and creamy.
- In a separate bowl, whisk in eggs one at a time, then stir in vanilla essence.
- Sift together flour and cocoa powder, then gradually add to the wet ingredients, stirring until just combined.
- In another bowl, beat cream cheese with powdered sugar until smooth and creamy.
- Pour half of the brownie batter into the prepared baking pan, smoothing it out evenly.
- Dollop the cream cheese mixture over the brownie batter and spread gently.
- Spoon the remaining brownie batter over the cream cheese layer and swirl lightly with a knife.
- Bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.