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Cream Cheese Swirl Brownies

User Rating 4.5 Star Rating (3 Reviews)

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 Cream Cheese Swirl Brownies

Cream Cheese Swirl Brownies

Image © Diana Rattray
A delicious cream cheese batter is swirled through these great chocolate brownies.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

  • Brownie Layer
  • 4 ounces semisweet chocolate
  • 4 ounces butter (1/2 cup)
  • 1 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup all purpose flour
  • 1/2 cup chopped walnuts or pecans, optional
  • Cream Cheese Layer
  • 8 ounces cream cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tablespoon flour
  • 1 teaspoon vanilla

Preparation:

Line a 9-inch sqaure baking pan with foil, leaving the ends long to help lift the baked brownies. Spray with baking spray or lightly grease and dust with flour.

Heat oven to 350°.

In a saucepan over very low heat, melt chocolate and butter together. Remove from the heat. Stir in sugar until smooth and let cool slightly. With a spoon, stir in the 2 beaten eggs, 1 teaspoon vanilla, 1/2 cup flour, and the chopped nuts, if using. Beat with the spoon until well blended.

In a medium mixing bowl, beat cream cheese with 1/3 cup sugar until smooth. Beat in the 1 large egg, 1 tablespoon flour, and 1 teaspoon vanilla.

Spoon about 5 tablespoons of the chocolate batter into a cup and set aside. Spread the remaining chocolate batter in the prepared pan. Spoon the cream cheese batter over the chocolate layer and lightly spread to cover. Drop the reserved batter evenly over the cream cheese layer with a teaspoon. With a spatula or knife, lightly swirl the chocolate into the cream cheese layer.

Bake for about 22 to 26 minutes, until a toothpick inserted in the center comes out clean.

User Reviews

Reviews for this section have been closed.

 4 out of 5
cream cheese swirl brownies, Member redangel52

Loved the taste. Between my husband and myself, half of the brownies are gone! Used foil with spray and flour but the brownies stuck and the cream cheese layer separated when lifting brownies off the foil. I may have used a pan that was too long. I think an 8/8 inch would have made brownies thicker. I will make these again for sure! Delish!

4 out of 4 people found this helpful.

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