Teresa's Recipes
Decadent Cream Cheese Brownies
Experience the ultimate indulgence with these Decadent Cream Cheese Brownies. Immerse yourself in the rich, velvety texture of succulent brownies fused with a creamy layer of cheesecake. This luscious dessert, a harmonious blend of two beloved treats, hails from the 1960s when creative bakers decided to mix up their traditional brownie recipe by adding a cheesecake layer. A single bite will transport you back in time and leave you craving more!
Ingredients
- 2 teaspoons (1 tsp for brownie mix, 1 tsp for cream cheese layer) Vanilla extract
- 3 (2 for brownie mix, 1 for cream cheese layer) Eggs
- 2 cups (1 cup for brownie mix, 1 cup for cream cheese layer) Granulated sugar
- 1 package (8oz), softened Cream cheese
- 1/2 teaspoon Salt
- 1/3 cup Cocoa powder
- 1 cup All-purpose flour
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Unsalted butter
Dietary Notes
- Servings: 16
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 250
- Fat: 15g
- Carbs: 27g
- Protein: 4g
- Sodium: 150mg
- Sugar: 20g
Instructions
- Preheat the oven to 350°F and generously grease a 9x9-inch baking pan.
- In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 30-second intervals, stirring after each interval until smooth.
- In a large bowl, whisk together 1 cup sugar, 2 eggs, and 1 teaspoon vanilla extract. Gradually pour in the melted chocolate mixture and stir to combine.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually add these dry ingredients to the chocolate mixture, stirring until just combined.
- In a clean bowl, beat the softened cream cheese, remaining 1 cup sugar, 1 egg, and 1 teaspoon vanilla extract until smooth and creamy.
- Pour half of the chocolate batter into the prepared baking pan. Spread the cream cheese mixture evenly over the chocolate layer. Top with the remaining chocolate batter and use a knife to swirl it, creating a visually pleasing marbled effect.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. This indicates that the brownies are done - they should be fudgy, not dry.
- Let the brownies cool completely in the baking pan on a wire rack before cutting into squares and serving. This will ensure clean, sharp edges for each brownie.
Tips
- For a more intense chocolate flavor, feel free to add more semi-sweet chocolate chips or even a dash of espresso powder to the brownie batter.
- If you're a fan of nuts, consider adding some chopped walnuts or pecans to the brownie batter for an added crunch.
- These brownies store well in an airtight container at room temperature for up to a week, or can be frozen for up to 3 months.