Cream Cheese Brownies

Cream Cheese Brownies!  Heck yes!  Thank you very much!  A fudgy brownie with a cream cheese swirl.  I’ll take a dozen!  

I love making brownies.  They are so easy, and they’re pretty much fool proof. I mean you can’t really mess up a brownie.  If they come out cakey, still a brownie. If they come out fudgy, still a brownie. If they come out a little under baked, still a brownie (the best kind)!  If they come out a little over baked, serve them with a scoop of ice cream and no one will ever know!  

See I’m telling ya, super easy.  The best part, many brownie recipes don’t need a mixer and some don’t even need a bowl!  Like my Saucepan Brownies, all you need is a pot!  Super quick and practically no clean up!  

These Cream Cheese Brownies are made in a saucepan too. You do need a bowl and a mixer to make the cream cheese swirl, but hey if we’re basically making a cheesecake to swirl into the brownies I’ll dirty the bowl!

These come together so quick and you only need a few simple ingredients. They look so pretty too with the yummy cream cheese swirled throughout the brownies. 

Cream Cheese Brownies
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For the brownie
  1. 2 sticks unsalted butter
  2. 4 oz. semi-sweet baking chocolate
  3. 1 cup granulated sugar
  4. 2 tsp. vanilla extract
  5. 4 eggs
  6. 1/2 tsp. salt
  7. 1-1/2 cups all-purpose flour
For the cream cheese swirl
  1. 8 oz. cream cheese, softened
  2. 1/2 cup granulated sugar
  3. 1 tbsp. vanilla extract
  4. 1 egg
Instructions
  1. Preheat oven to 350F.
  2. Grease a 13x9 inch pan.
  3. In a saucepan over low heat, melt the butter and chocolate together, stirring often until smooth.
  4. Remove from the heat and let cool for 5 minutes.
  5. While the chocolate and butter mixture is cooling make the cream cheese swirl.
  6. In a medium bowl, with an electric mixer, beat the cream cheese, 1/2 cup sugar, 1 tbsp vanilla and 1 egg together until smooth.
  7. To the melted butter and chocolate mixture stir in the sugar, vanilla and eggs untill well incorporated. Add the flour and stir until just combined.
  8. Reserve about 3/4 cup of the brownie batter and pour the remaining batter into the prepared pan. Dollop the cream cheese swirl mixture over the brownie batter and lightly spread out.
  9. Dollop the reserved 3/4 cup of the brownie batter over the cream cheese layer.
  10. Using a butter knife or a wooden skewer gently swirl all the layers together.
  11. Bake in the preheated oven for 28-33 minutes or until the edges pull away slightly from the sides of the pan and the center is just set.
  12. Let cool completely in the pan. Once cool place the brownies in the refrigerator for an hour before cutting into squares.
  13. Store in an airtight container in the refrigerator.
In the kitchen with Lauren http://inthekitchenwithlauren.com/

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