Learn how to make my cream cheese brownie recipe the ultimate decadent dessert idea!
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BETH’S CREAM CHEESE BROWNIE RECIPE
Makes 12 squares or 24 triangles
1 cup (240 g) of unsalted butter
4 oz (113 g) semi-sweet chocolate (or about ¾ cup of chocolate chips)
12 oz (339 g) bittersweet chocolate
1 cup (200 g) of sugar
1 ½ tsp (7.5 ml) vanilla extract
½ tsp (2.5 ml) instant coffee
1 cup (120 g) of flour
½ tsp (2.5 ml) salt
1/2 tsp (2.5 ml) baking soda
8 oz (226 g) cream cheese
¼ cup (25 g) powdered sugar
½ tsp (2.5 ml) vanilla
2 tbsp (15 g) flour
Preheat oven to 350F/176C.
Melt chocolate and butter in a sauce pan on low. Add vanilla and instant coffee, stir to combine. Allow to cool slightly.
Add sugar, and eggs and beat together until smooth.
In a small bowl combine flour, baking soda and salt. Whisk to combine.
Add flour mixture to chocolate mixture (right in the sauce pan) and whisk until smooth.
Transfer into a 13x 9 (32.5cm x 23cm) pan, lined with foil. Pour brownie batter into pan (Reserving 1 cup of batter for the topping), and smooth with a spatula. Set aside.
Meanwhile, beat cream cheese and sugar until combined. Add egg, beat until mixed, add vanilla, beat again, and then add flour, beat until combined.
Pour cream cheese mixture over brownie mixture until completely covered. Then with a spoon or mini ice cream scoop. Dollop brownie mixture every 1-2 inches (2-5cm) across the pan.
Then take a skewer or knife and run it through the brownie dollops and cream cheese mixture horizontally and then vertically. And swirls will form.
Bake for 25-30 mins until brownies are set. NOTE: NOT TO WORRY BROWNIES WILL PUFF UP AND CRACK WHILE IN THE OVEN BUT THEN THEY WILL SETTLE DOWN ONCE COOLED.
Allow to cool and then place in the fridge for 1-2 hours or overnight is even better! They really firm up that way and become very fudgy and easy to cut. So if you can do overnight it’s worth the wait.
Cut into squares and then cut squares on the diagonal to form triangles.
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