Loaded Cream Cheese Halloween Brownies
User Reviews
4.5
Loaded Cream Cheese Halloween Brownies
Description
The Loaded Cream Cheese Halloween Brownies start with a classic dark chocolate brownie base made by melting butter and bittersweet chocolate, then stirring in eggs, sugar, vanilla, optional brewed coffee and espresso granules, flour, and salt. The inclusion of coffee deepens the chocolate flavor without making it taste like coffee. This batter is baked in an 8-inch pan lined with foil.
The cream cheese topping combines softened cream cheese, egg, and sugar, and is divided into batches colored using yellow and red food coloring to match Halloween themes. After partially covering the brownies with the cream cheese mixture, chopped sandwich cookies and semi-sweet chocolate chips are sprinkled on top, adding crunchy elements and further texture play.
These brownies offer a dense, moist chocolate layer contrasted by a creamy and visually festive topping layer. They can be served chilled and are best stored airtight in the refrigerator, lasting up to one week. Ideal for Halloween parties, they blend familiar dessert flavors with seasonal decoration.
Ingredients
Brownies
- ½ cup butter 1 stick, unsalted
- 6 ounces dark chocolate chopped (I use 72%, or bittersweet chocolate
- 2 egg large
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract McCormick Pure
- 1 tablespoon brewed coffee leftover or cold coffee is okay, optional but recommended
- 1 teaspoon instant espresso granules optional but recommended
- ¾ cup all-purpose flour
- ½ teaspoon salt or to taste
Cream Cheese Topping
- 8 ounces cream cheese softened, brick-style
- 1 egg large
- ¼ cup granulated sugar
- 10 Food Coloring or as needed, yellow McCormick assortment, drops
- 5 Food Coloring or as needed, red McCormick assortment, drops
- 12 Sandwich Cookies such as Oreos, chopped (I chop each cookie in 6 to 9 pieces)
- ½ cup chocolate chips semi-sweet
Instructions
- Make the Brownies
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
- Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
- Add the flour, salt, and stir until smooth and combined without overmixing.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
- Make the Cream Cheese ToppingTo a medium bowl, add the cream cheese, egg, sugar, and beat with a handheld electric mixer on high speed for about 2 minutes, or until mixture is smooth. Stop to scrape down the sides of the bowl as necessary.
- Add the Yellow Food Color, Red Food Color, and mix to incorporate. As needed, add additional drops of food color to achieve the desired shade of orange. Remember to add slowly because you can’t un-do it once you add it.
- Turn mixture out over the brownie layer in heaping tablespoon-sized dollops, leaving a bare 1/2-inch perimeter around the edges (the cream cheese is prone to burning if you add it right up to the edge so leave some space). Take your time and evenly smooth the dollops together to form an solid layer.
- Evenly sprinkles the sandwich cookies, chocolate chips, and bake for about 43 to 45 minutes, or until brownies are done. The toothpick test is tricky since you’ll hit melted chocolate chips and soft cream cheese, but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel ‘thick’ and set and not runny.
- Allow brownies to cool uncovered on a wire rack for about 2 hours.
- Cover with foil and refrigerate for at least 3 to 4 hours (I prefer overnight) before slicing and serving. The cream cheese needs to be chilled and set before slicing.
Notes
- Store brownies airtight in the refrigerator; they keep fresh for up to one week.
- Serving brownies chilled enhances the contrast between the dense chocolate and creamy topping textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 618kcal | 31% |
| Carbohydrates | 64g | 21% |
| Protein | 12g | 24% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 115mg | 38% |
| Sodium | 435mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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