Layered Cream Cheese Brownies

Name: Layered Cream Cheese Brownies
Prep time: 20 min
Ingredients: 8 oz cream cheese (softened (230 grams)); 1/3 cup granulated sugar ((65 grams)); 1 large egg, room temperature; 1/2 teaspoon vanilla extract; 2 ounces unsweetened chocolate ((56 grams)); 8 tablespoons unsalted butter ((114 grams)); 2 large eggs; 1 cup granulated sugar ((200 grams)); 1 teaspoon vanilla; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 2/3 cup all-purpose flour ((84 grams)); 1/2 cup semisweet chocolate chips

Modified: Nov 20, 2023 · Published: Jun 24, 2008 by Anna · This post may contain affiliate links · 23 Comments

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This poor recipe got lost in the shuffle. It’s been here since June of 2008, but due to a habit of recipe hopping, it took me literally 15 years to put it in recipe card format and upgrade the picture. It didn’t help that I called these Layered Brownies. Layered with what? Love? Ugh, no. These are good old basic cream cheese brownies designed for an 8-inch pan. Name them (Insert Your Name Here’s) Cream Cheese Brownies.

I have no idea the original source of the recipe, but the ratios for this one came from a Red Hat Society cookbook. The idea to make this cool looking top is from some cream cheese brownies I saw at a gas station in New Hampshire. Instead of just marbling the cream cheese, they put batter over the top layer and made a pattern. It solves the problem I had with the “Layered Brownies” not looking so pretty.

As mentioned in the 15 year old abandoned post, these have a thick layer of cream cheese. It’s not as thick as the layer in Kathleen King’s Tate’s Bake Shop recipe, but it’s thick. Plus it’s sweeter. The other layered cream cheese brownies have only ¼ cup sugar to a pound of cream cheese while these have ⅓ cup sugar to half pound.

Marbled or Layered Fudge Brownies with Cream Cheese

Also, the brownies are sturdy rather than gooey. They could easily be too dry if you use too much flour or overbake, so be mindful of that and measure the flour carefully. When measured properly, the brownie base should be firm and chocolaty. Adding a layer of chocolate chips adds richness and texture.

If you are new to this type of brownie, here’s a quick rundown on how to make cream cheese brownies. Or if I were AI I would say “Here’s how to make tantalizing, indulgent, cream cheese brownies”. You will know when I’ve switched to AI when all the typos disappear.

Here are the steps.

Make this basic brownie batter. This one calls for unsweetened chocolate. Only substitute if you know what you are doing, but I recommend sticking with unsweetened. Ghirardelli brand works well. Don’t overbeat your eggs and sugar, just whisk.
Prepare the filling. Mix a very, very soft cream cheese with sugar, a room temperature egg and some vanilla. To soften the cream cheese, feel free to microwave it. Unlike butter, it’s okay if the edges are partially melted – you want the cream cheese soft enough to be stirred with a spoon.
Make sure the chocolate batter is completely cool so that it doesn’t melt the chocolate chips.
Spread about half the chocolate batter, then sprinkle on the chocolate chips.
Pour cream cheese batter over the chocolate chips.
Pur a layer of chocolate batter on top. You can make a design with lines or marble.
Bake for about 35 minutes.
Let cool completely, then chill before slicing.
Cut while cold, but serve at cool room temperature.

These brownies are quite stiff when cold, which makes them easier to cut. However, the texture is fudgier and tastier if you let the brownies sit at room temperature for at least 20 minutes or so they’ll be cool, but not cold and stiff.

Old Layered Brownies Picture

Above is the old picture, which is what they look like when slightly overbaked.

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