Best Fudgy Cream Cheese Brownies Recipes

FUDGY GLUTEN-FREE CREAM CHEESE BROWNIES

Steps:

• Make the cream cheese swirl:
• Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.
• Make the brownies:
• Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
• Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.
• Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.
• Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.
• Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.
• Do Ahead
• Brownies can be made 3 days ahead. Store in an airtight container at room temperature.

FUDGY CREAM CHEESE BROWNIES

Steps:

• For The Chocolate Batter - Combine Flour, baking powder and salt.
• Melt Chocolate with butter over hot water.
• Beat eggs until foamy. Gradually add sugar, continue beating at meadium speed of electric mixer until thick and lemon coloured, about 5 minutes.
• Add vanilla and chocolate mixture; mix well. Add flour; mix well.
• For The Cream Cheese Batter - Beat cream cheese with butter, vanilla, sugar and egg until well blended.
• To Finish Brownies - Layer half of the chocolate batter in a greased and floured 8-inch (2 litre) square pan.
• Spread with cheese mixture. Top with spoonfuls of chocolate batter.
• Swirl with knife through layers to marble.
• Bake at 180ºC (350ºF) for 35 minutes or until brownies pull away from the sides of the pan. Cool on wire rack.

FUDGY CREAM CHEESE BROWNIES - PESACH

Steps:

• Place 1/2 cup of semisweet chocolate and butter in a microwave-safe bowl and microwave on medium (50 percent power) for 1 minute or until melted. Stir until well-combined and set aside to cool slightly. Spray an 8 x 8 x 2-inch baking pan with non-stick cooking spray. Line the pan with parchment paper, covering the bottom and sides of the pan. With a mixer on low speed, or by hand, beat eggs and sugar until combined and light yellow. Slowly pour in melted chocolate. Add potato starch, cocoa powder, salt and vanilla and mix together. Stir in 1/2 cup chocolate chips. Spread batter into prepared pan. Preheat oven to 350 degrees. Beat cream cheese with mixer on medium speed until smooth. Add sugar, egg and vanilla, and beat until mixture is smooth and creamy. Pour cream cheese mixture on top of brownie batter. Drag a knife through the batter several times to create a marbled design. Bake for 35 minutes, until the brownies feel firm to the touch and a toothpick inserted into the middle of the brownies comes out clean. Cool completely in the pan. When cool, lift the brownies out of the pan by the edges of the parchment paper; place on a cutting board and cut into 25 small squares.