Marbled Cream Cheese Brownies

This is a new and improved version of one of my older recipes for Marbled Cream Cheese Brownies. They are a little different in that the cream cheese filling includes butter which makes it softer and gives it a golden hue. In the past I've always liked a really bright white cream cheese fillig, but I'm warming up to the butter & cream cheese combo.

8-Inch Pan Cream Cheese Brownies

This recipe is designed for an 8-inch pan. I cut the brownies very large for photos (and because that's how a bakery would serve them), but you will probably want to cut the brownies smaller. This will make 8 large size brownies or 16 small ones.

Marbled Cream Cheese Brownies Recipe

Here are a few shots I took along the way. The batter has a lot of baking powder, so it's already bubbling by the time it goes in the oven. You'll get a flaky top even if you mix everything together by hand, which is what I did. You really don't need an electric mixer, but you can use one if you'd like.

1. Step 1: Grease bottom of an 8-inch square metal pan. Line with a piece of parchment paper. Grease again.

2. Step 2: Melt 2 ½ tablespoons of butter with German chocolate in the microwave. Let cool.

3. Step 3: Beat together cream cheese filling ingredients in the order listed.

4. Step 4: Mix chocolate batter, then pour in the pan and marble with the cream cheese batter. Bake for 30 minutes.

• Really Good Carrot Cake
• Marbled Layer Cake
• Marbled White Chocolate Cheesecake
• Peanut Butter Cheesecake Brownies
• Marbled Peanut Butter Brownies

Recipe

Cream Cheese Brownies

Cookie Madness

Cream Cheese Brownies made with German's brand chocolate.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Cooling Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 16

Ingredients

 

Cream Cheese Filling

• 2 ½ tablespoons salted or unsalted okay, but add a tiny pinch of salt if unsalted, very soft
• 3 oz cream cheese, very soft (84 grams)
• ¼ cup granulated sugar (50 grams)
• 1 large egg
• 1 tablespoon flour (8 grams)
• ½ teaspoon vanilla

Brownie Batter

• 2 ½ tablespoons butter, salted or unsalted
• 4 ounces German sweet chocolate
• 2 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla
• ¼ teaspoon almond extract optional
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup flour

Instructions

 

• Preheat oven to 350 degrees F. Line an 8-inch square metal pan parchment paper and grease the bottom only.
• In a medium saucepan or in the microwave, melt the 2 ½ tablespoons of the butter and the chopped chocolate, stirring over low heat until chocolate is melted. Set aside to cool. while you make the cream cheese filling.
• In a mixing bowl, beat the remaining 2 ½ tablespoons of softened butter and cream cheese until smooth. Beat in the sugar until smooth, then add the room temperature egg and beat by hand (use a mixer if you'd prefer) until incorporated. Stir in the flour and vanilla. Set aside.
• Beat the eggs and sugar until very well by hand with a whisk or a scraper. Beat in extracts, baking powder and salt. By hand, stir in the chocolate mixture until fully blended, then stir in the flour.
• Pour all but about ⅓ cup of the batter into the pan. Pour the cream cheese mixture over the chocolate batter. Dot remaining chocolate batter over cream cheese mixture, leaving gaps so the cream cheese shows. If you have some, you can sprinkle some miniature chocolate chips across the top.
• Bake on center rack of oven for about just about 30 minutes. Let cool to room temperature, then chill brownies until firm (or not, if you'd like them room temp).
• Loosen edges of brownies, remove from pan and cut into squares or rectangles.

Keyword Cream Cheese Brownies

Tried this recipe?Let us know how it was!