Baker at Heart ♥

Cream cheese brownies

Posted on: March 11, 2013

Here’s the recipe for the best cream cheese brownies ever. It’s adapted from Baking Illustrated, which I think is the ultimate baking bible.


Cream Cheese Brownies

adapted from Baking Illustrated / makes 16 brownies (or depends on how you cut them) / bakes in 50-60 mins at 325F (160C)

For the brownies, you’ll need:

2/3 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

4 ounces bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

1/2 cup unsalted butter, chopped

1 cup sugar

2 tsps vanilla extract

 3 eggs

For the cream cheese layer, you’ll need:

1 cup cream cheese, room temperature

1 egg

1/4 cup sugar

1/2 tsp vanilla extract


1. Preheat the oven to 325F and butter an 8-inch square pan. Set aside.

2. Mix the flour, baking powder and salt in a small bowl. Set aside.

3. Put the chocolate and butter in a large microwaveable bowl. Microwave at 50% power in 30 second increments or until completely smooth and melted. Let mixture cool.

4. Mix in sugar, eggs and vanilla extract to the chocolate mixture. Make sure to add eggs one at at time. Fold in the dry ingredients and mix until just incorporated.

5. Pour batter into the prepared pan but set aside 1/2 cup of the batter.

6. For the cream cheese layer, beat the cream cheese, sugar, egg and vanilla extract until smooth and well-blended.

7. Pour the cream cheese batter evenly over the brownie batter. Spoon small dollops of the reserved brownie batter on top of the cream cheese filling. Run a knife or a skewer through the two batters to create a marbled effect.

8. Bake until the edges are puffy and the cream cheese filling is just starting to brown, around 50-60 minutes. Few, moist crumbs should stick when a skewer or cake tester is inserted in the middle. Remove from oven and let in cool in a wire rack for at least two hours. Refrigerate overnight then cut into squares.

These brownies can be stored in an airtight container in the fridge for about 5 days.


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