Cream Cheese Brownies

 


Cream Cheese Brownies

Ingredients

Baking spray

1/2 cup (4 oz.) unsalted butter

2 cups (12.25 oz.) semisweet chocolate chips

3/4 cup packed light brown sugar

3/4 cup, plus 1/3 cup granulated sugar, divided

5 large eggs, divided, at room temperature

2 1/2 tsp. vanilla extract, divided

1/2 tsp., plus 1/8 tsp. kosher salt, divided

1/2 cup (1.6 oz.) unsweetened cocoa powder

1/2 cup (2.12 oz.) all-purpose flour

8 oz. cream cheese, at room temperature

Directions

Prepare oven and baking pan:

Preheat oven to 325°F. Grease a metal 9- x 13-inch baking pan with baking spray, and set aside. Gather your ingredients.

Melt chocolate:

In a medium saucepan, melt butter over medium-low until bubbling but not brown.

Turn off heat, add chocolate chips, and stir to coat. Let sit for 5 minutes.

Stir again until the chocolate is completely melted and combined with the butter.

Make brownie batter:

Transfer to a large mixing bowl and add brown sugar, 3/4 cup granulated sugar, 4 eggs, and 2 tsp. vanilla. Whisk until well combined. Add 1/2 tsp. salt, cocoa powder, and flour and stir together until well combined.

Spread batter evenly in prepared baking pan.

Make cream cheese mixture:

With a mixer, beat together cream cheese, 1/3 cup sugar, 1/2 tsp. vanilla, 1/8 tsp. salt, and 1 egg until well combined, about 2 to 3 minutes.

Dollop over top of brownie batter.

Using a knife or small offset spatula, swirl and fold cream cheese into batter; keep tip of knife just about 1/2 inch deep into the brownie batter as much as possible.

Bake brownies:

Bake until set, a wooden pick inserted in center come out with very moist crumbs, and brownies have started to pull away slightly from edges, about 45 minutes, loosely covering with aluminum foil to prevent overbrowning if needed. Allow to cool completely before cutting, about 2 to 3 hours.

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