Fudgy Cream Cheese Brownies

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Fudgy Cream Cheese Brownies

Cream cheese brownies are fudgy, decadent, and pair well with a layer of tangy cream cheese spread. The contrast between cream cheese and bittersweet chocolate is delicious!! Create a pretty pattern on top and everyone will be impressed.

If you love rich chocolate desserts and want to make one that has a tangy twist, then this recipe is calling you. *ring ring*

What Is A Cream Cheese Brownie?

Think brownie + cream cheese layer = basically a cheesecake brownie. This is a delicious combination. This is NOT a cakey brownie at all, hence the name fudgy cream cheese brownie. It’s indulgent and rich which is perfect for the chocolate lovers.

This recipe is also fairly easy to make. You melt chocolate and butter, stir in sugar, and stir in the dry ingredients. The cream cheese layer is made by whipping cream cheese, sugar, egg, and vanilla. You spread it over the brownie batter and drop dollops of reserved brownie batter on top and creating a pretty pattern. All you need is some patience for baking, it takes about an hour, and patience for cooling.

Ingredients List

Let’s go over what you need to make cream cheese brownies.

• all-purpose flour
• dutch-processed cocoa powder – dutch-process gives darker colors and creates fudgier baked treats
• espresso powder – optional but you won’t taste the coffee, it enhances the chocolate flavor
• kosher salt
• unsalted butter, melted
• bittersweet chocolate – i use Ghirardelli 60% cacao bittersweet chocolate baking bar but you can use chips – make sure to use high quality chocolate! it makes a difference 
• granulated sugar
• light or dark brown sugar
• large eggs, room temperature
• vanilla extract
• warm water – for thinning some brownie batter
• full fat cream cheese – full fat tastes the best

FAQs

Metal Pan vs. Glass?

Metal pans are the best for baking because they conduct heat faster and evenly, which means the brownie is evenly baked and has a shorter baking time. I’ve tested this recipe in a glass pan and it results in a much longer baking time. This means the cream cheese layer can get over baked, gets darker in color and splits.

Can I use A 8X8 Pan?

You can try this in a 8×8 pan but the brownies will be SUPER THICK. They’ll need to bake for longer (which can result in the cream cheese browning and splitting). If you use an 8×8 pan, I recommend baking the brownie batter for 20 minutes before adding the cream cheese topping (see step #6) You can cover the top with tinfoil if it starts browning. 

A 9×9 square metal pan works the absolute best for this recipe.

What type of cocoa powder?

This recipe uses Dutch-processed cocoa powder which is darker in color, less acidic and makes brownies fudgy! You can use natural cocoa powder but the results in taste and texture may be slightly different.

Can I ADD MIX-IN’S?

You can add mix-in’s to the batter like chocolate chips, walnuts, candies, toffee, etc. I prefer 2/3 cup for slight crunch.

How TO Cut Clean Slices?

Make sure the brownies have been chilling for at least an hour. Use a sharp knife and wipe it off in-between cutting to get those clean slices.

How To Store

You can leave the brownies out overnight and they should be okay due to the high sugar content. To be on the safe side, refrigerate brownies for 5 days or freeze for up to 2 months in a freezer safe container.

Refrigerating them makes them even denser (think fudge). Let them come to room temperature before serving or enjoy cold. They’re basically solid when cold but I admit I like them this way.

Let’s Make Cream Cheese Brownies

Prepare the 9×9 baking pan with parchment paper. Set aside.

Make the cream cheese spread first. In a stand mixer with a whisk attachment or a handheld mixer, whip the cream cheese on high for 1 minute until soft and creamy. Add the sugar and whip until combined. Add the egg and vanilla and whip until everything is combined then set aside.

In a large bowl, sift the flour, cocoa powder, espresso powder. Add the salt and whisk until combined. Set aside.

In a heavy bottom saucepan, melt the butter over medium heat. Add the chopped chocolate and stir until melted. Remove from the heat and stir in the granulated and brown sugars until no crystals remain. Then, whisk in the eggs and vanilla extract until smooth. (it may look oily – thats ok)

Slowly add the wet ingredients into the dry. Fold everything together with a rubber spatula until smooth. Save 1/3 cup brownie batter and set aside.

Pour the brownie batter into the prepared 9×9 baking pan. Move the rack to the center of the oven and then bake for 10 minutes in the oven to set, before adding the cream cheese. You want to stir in 2-3 tbsp of water into the reserved ⅓ cup brownie batter so that it thins out and will be easier to work with.

Remove the brownies from the oven and use an offset spatula or rubber spatula to spread the cream cheese layer over the brownie batter (work quickly and be careful, the pan is hot). see image above on the right

Take the reserved brownie batter and drop dollops over the cream cheese then use a skewer, knife, or chopstick to run it back and forth through the batter to create a pattern.

Bake on the center rack of the oven for 50-60 minutes. Turn the pan halfway at 30 minutes. To check for doneness, insert a toothpick into the center and look out for a few fudgy crumbs. Also, check that the cream cheese layer has puffed up, has a very light golden color, and the edges look slightly browned.

Then, transfer the cream cheese brownies to a wire cooling rack to cool completely. If you want to cut clean slices, chill brownies in the refrigerator for an hour. Use a sharp knife to cut through and clean it in-between slices.

Store the brownies in the refrigerator and note that this makes them even denser! You can let them come to room temperature before serving or eat cold, delicious either way!

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