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Cream Cheese Swirl Brownies

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 16
Calories: 201 kcal
Course: Dessert , Baked Goods , Others
Cuisine: Vegetarian

Ingredients

for the brownies:
  • 6 oz quality dark chocolate
  • 6 TBS unsalted butter
  • 3/4 cup granulated sugar dry sweetener of choice
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 TBS milk or creamer room temperature
  • 3/4 cup whole wheat pastry flour*
  • 1/4 cup unsweetened cocoa or cacao powder
  • 1/2 tsp salt
for the cream cheese swirl:
  • 6 oz cream cheese softened (low fat or regular)
  • 1/4 cup granulated sugar I used beet, but any granulated sugar should work
  • 1 large egg

Instructions

    Cup of Yum
  1. 1. Preheat oven to 350F. Grease a 9x9 or 8x8 baking pan (or line with parchment for easy removal), set aside.
  2. 2. In a medium sauce pan over medium heat melt together butter and chocolate. Stir frequently until fully melted and combined. Remove from heat to cool for 10-15 minutes (you can transfer to fridge for 5 minutes to speed up process).
  3. 3. Once the chocolate butter mixture has cooled, add in the 3/4 cup of granulated sugar, stirring until dissolved. Add in eggs, whisking in one at a time until smooth. Stir in vanilla extract and milk or creamer.
  4. 4. Sift in flour, cocoa and salt to avoid lumps in batter. Use spatula to gently combine until batter is smooth. Set sauce pan aside while you make your cream cheese layer.
  5. 5. Make the cream cheese layer: In a medium bowl using electric mixer or paddle attachment of stand mixer, beat together softened cream cheese until fluffy. Add in egg yolk and sugar beating again until fully combined. Set aside.
  6. 6. Transfer brownie batter to prepared baking pan, reserving 1/3 cup of batter.
  7. 7. Next drop in spoonfuls of the cream cheese mixture on top of the brownie batter. See picture in post. Cover with the remaining brownie batter, then use butter knife to gently create swirls, moving the knife in a zigzag motion.
  8. 8. Bake brownies for 25-35 minutes, until inserted toothpick into center of pan comes out with little to no crumbs. If brownies start to crack after 22 minutes but middle is not done, cover pan with foil and bake for another 5-10 minutes. Make sure your brownies aren't over-baked! Once brownies have finished baking, allow to cool in pan at room temperature for one hour, before transferring to fridge to cool for an additional 2-4 hours.
  9. 9. Gently remove brownies from pan once chilled, placing on cutting mat. Use large sharp knife to cut the brownies into 16 squares. Brownies will be deliciously fudgy since they've chilled. Store leftovers in container in fridge, up to 1 week. Enjoy!

Notes

  • *Whole wheat white flour may be subbed. You can also do half all-purpose flour, half whole wheat flour (6 TBS each). I have not tested this with a gluten-free all-purpose 1:1 flour, but let me know if you do :-)
  • Time does not include additional chill time. Brownies can be made a day in advance, chilling the brownies overnight if you wish.

Nutrition Information

Serving 1bar Calories 201kcal (10%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 28g (43%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Cholesterol 57mg (19%) Sodium 139mg (6%) Fiber 1g (4%) Sugar 17g (34%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 201

% Daily Value*

Serving 1bar
Calories 201kcal 10%
Carbohydrates 24g 8%
Protein 3g 6%
Fat 28g 43%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g 18%
Cholesterol 57mg 19%
Sodium 139mg 6%
Fiber 1g 4%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.