Cream Cheese Brownies
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Cream Cheese Brownies
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Treat yourself to the most sinfully delicious and decadent cream cheese brownies ever! They're rich, indulgent, and so easy to make and absolutely addictive.
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Ingredients
Cream Cheese Swirl
- 4 ounce cream cheese softened
- ½ cup sour cream
- 2 tablespoon sugar
- 1 tablespoon flour
Brownies
- 4 ounces unsweetened chocolate, chopped
- ½ cup butter or 1 stick
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 ¼ cups sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- cooking spray
Instructions
Cream Cheese Filling
- In a medium bowl mash cream cheese with a fork. Add sour cream, sugar, and flour. Combine and set aside.
Brownies
- Preheat oven to 325 degrees. Prepare an 8x8 pan with cooking spray.
- Take 2 pieces of tinfoil. Place one sheet firmly on the bottom and into the corners of the pan and up over the 2 edges of the pan. Using your other piece of tinfoil do the exact same thing in the other direction, covering the other 2 edges. Covering the edges will help you remove the baked brownies from the pan. Coat foil with cooking spray.
- In a medium sized pot melt butter on low. Once melted butter coats the bottom of the pot add chocolate band melt. Keep the temperature on low. Stir regularly and remove from heat once melted.
- In the meantime, in a large bowl mix flour, salt, baking powder, sugar, eggs, and vanilla together.
- Add melted chocolate mixture and whisk until totally incorporated. Spread batter in prepared pan, reserving about ⅔ of a cup.
- Spread cream cheese filling as evenly as possible over batter.
- Using a spatula scrape the bowl with the reserved batter and drop spoonfuls all over the cream cheese filling, 6 to 8 times.
- Using a knife, swirl batter through cream cheese filling, making a marbled pattern.
- Bake until a toothpick inserted in center comes out with only few moist crumbs attached, 35-45 minutes. Rotate pan halfway through baking.
- Let cool in pan on wire rack for at least an hour.
- Remove from pan and cut in squares when ready to serve. Keep refrigerated and enjoy!
Notes
- Clean cut hack: To get the perfect clean cuts, refrigerate the brownies to allow them to fully set, and then use a clean knife to make the slices. Run the knife under hot water and wipe between each cut.
- Measure right: Use the scoop and level method to measure out the flour and other ingredients. This is one of the secret to fudgy and gooey brownies.
- Don’t overbake: For the best soft and chewy texture make sure you don't overbake. To check for doneness, insert a toothpick in the center. When it comes out with just a few moist crumbs on the toothpick, they're done!
Nutrition Information
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Calories
301kcal
(15%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
67mg
(22%)
Sodium
223mg
(9%)
Potassium
127mg
(4%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
468IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 223mg | 9% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 468IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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