Decadent Cream Cheese Brownies
Homemade Cream Cheese Brownies Recipe | Hyossom’s Sweet Kitchen
Yields approximately 9 brownies. Experience the ultimate indulgence with these rich, fudgy brownies swirled with luscious cream cheese. Perfect for special occasions or a delightful afternoon treat.
Brownie Batter- 120g Dark Chocolate, finely chopped
- 60g Unsalted Butter
- 2 Large Eggs, at room temperature
- 80g Granulated Sugar
- 1 tsp Vanilla Extract
- 70g Cake Flour (or All-Purpose Flour)
- 10g Unsweetened Cocoa Powder
- 2g Baking Powder
Cream Cheese Swirl- 100g Cream Cheese, softened at room temperature
- 15g Granulated Sugar
- 25g Egg (approx. half an egg, at room temperature)
- 5g Cake Flour (or All-Purpose Flour)
- 100g Cream Cheese, softened at room temperature
- 15g Granulated Sugar
- 25g Egg (approx. half an egg, at room temperature)
- 5g Cake Flour (or All-Purpose Flour)
Cooking Instructions
Step 1
[Prepare the Cream Cheese Swirl] In a clean bowl, place the softened cream cheese. Using a spatula or whisk, beat it until smooth and creamy. Add the 15g of granulated sugar and mix thoroughly until well combined and the sugar is dissolved. 
Step 2
Gradually add the 25g of egg in small increments, whisking well after each addition to ensure it’s fully incorporated and the mixture remains smooth. Avoid over-whipping.
Step 3
Sift the 5g of cake flour into the cream cheese mixture to prevent lumps. Gently fold it in until just combined, creating a smooth cream cheese batter. Set aside.
Step 4
[Prepare the Brownie Batter] In a heatproof bowl, combine the finely chopped dark chocolate and unsalted butter. Place the bowl over a saucepan of simmering water (double boiler method) and stir gently until both are completely melted and smooth. Remove from heat and let it cool slightly. 
Step 5
In a separate mixing bowl, crack the 2 large eggs. Add the 80g of granulated sugar and 1 tsp of vanilla extract. Whisk them together until lightly frothy; vigorous whipping is not necessary.
Step 6
Pour the slightly cooled melted chocolate and butter mixture into the egg and sugar mixture. Stir with a spatula until everything is well combined and no streaks of chocolate remain.
Step 7
Sift the 70g of cake flour, 10g of cocoa powder, and 2g of baking powder directly into the chocolate mixture. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined and no dry streaks are visible. Be careful not to overmix, as this can result in tough brownies.
Step 8
Grease and line a muffin tin or a brownie pan with parchment paper, or lightly grease the pan. Spoon about 2 tablespoons of the brownie batter into each muffin cup or spread evenly in the pan. Do not overfill the cups.
Step 9
Dollop about 3 teaspoons of the prepared cream cheese mixture on top of the brownie batter in each cup. Use a toothpick or skewer to gently swirl the cream cheese into the brownie batter, creating a marbled effect.
Step 10
Bake in a preheated oven at 170°C (340°F) for approximately 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Baking time may vary depending on your oven. Once baked, let the brownies cool slightly in the pan before carefully loosening them around the edges and transferring them to a wire rack to cool completely. While delicious warm, they develop a chewier texture as they cool.
