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Cream Cheese Brownies

Cream Cheese Brownies

Cream Cheese Brownies are made of a dense fudgy brownie base topped with a creamy cheesecake to satisfy cravings for both chocolate and cheesecake in one delicious treat.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Additional time1 hour
Total Time 45 minutes

Ingredients

For Brownies:

  • 150 g Butter
  • 125 g Dark Chocolate
  • 120 g Sugar
  • 2 Eggs
  • 120 g Flour
  • 2 tablespoon Cocoa

For Cheesecake:

  • 175 g Cottage Cheese
  • 250 g Cream Cheese
  • 50 g Sugar
  • 1 Egg
  • 1 tablespoon Vanilla Extract
  • 1 tablespoon Corn Starch
  • 2 tablespoon Milk

Instructions

  • In a small saucepan, melt the butter and dark chocolate together.
  • Once melted, remove the saucepan from the heat. Set aside.
  • In a large bowl, add the sugar and eggs and beat with a hand mixer until well combined.
  • Pour the butter-chocolate mixture over the egg-sugar mixture and blend until well combined.
  • Sift in the flour and cocoa powder, and fold the dry ingredients into the wet mixture until just combined.
  • Take two tablespoons of batter and place in a small bowl. Set aside.
  • Pour the brownie batter into the prepared baking pan with parchment paper and spread it evenly. Set aside.
  • In a separate bowl, combine cottage cheese, cream cheese and sugar and stir until well combined.
  • Add egg, vanilla extract and corn starch to the cream cheese mixture and mix well until smooth and creamy.
  • Carefully pour the cream cheese batter over the brownie layer.
  • Add milk to the brownie batter and stir until well combined.
  • Drop a few spoonful of the remaining brownie batter on top of the cheesecake layer.
  • Use a toothpick to swirl the two batters together, creating a marbled effect.
  • Bake in the preheated oven at 180°C (350°F) for 30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
  • Allow the brownies to cool completely in the pan before cutting.
  • Once cooled, remove the parchment paper, cut the brownies and serve.

Notes

Room Temperature Ingredients: Ensure that ingredients like eggs and cream cheese are at room temperature before using. This helps in achieving a smoother and more uniform batter. 
Proper Mixing: Mix the brownie batter until just combined after adding the dry ingredients. Overmixing can lead to dense brownies. For the cream cheese layer, ensure it's well-blended and smooth. 
Swirling Technique: When swirling the brownie and cream cheese batters together, use a gentle swirling motion to create a marbled effect. Be careful not to overmix, as you want distinct layers. 
Baking Time: Keep a close eye on the brownies towards the end of the baking time. Overbaking can result in dry brownies. A toothpick inserted into the center should come out with moist crumbs, but not wet batter. 
Cooling Time: Allow the brownies to cool completely in the pan before cutting. This helps them set and ensures clean, neat slices. 
Parchment Paper: Use parchment paper to line the baking pan. This makes it easier to lift the brownies out of the pan for cutting and helps prevent sticking. 
Storage: Store the brownies in an airtight container in the refrigerator for freshness. They can also be frozen for longer storage. 

Nutrition

Calories: 544kcal | Carbohydrates: 46g | Protein: 10g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 348mg | Potassium: 228mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1021IU | Calcium: 85mg | Iron: 3mg