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Cream-Cheese Brownies

Lining the pan isn't busywork; it makes it easy to remove the brownies.

  • Yield: Makes 16 squares
Cream-Cheese Brownies

Source: Everyday Food, May 2007

Ingredients

  • 10 tablespoons unsalted butter, cut into pieces, plus more for pan
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces semisweet or bittersweet chocolate, chopped
  • 4 ounces cream cheese, room-temperature
  • 1 1/2 cups sugar
  • 4 large eggs

Directions

  1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.

  2. Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not overmix).

  3. Prepare cream-cheese mixture: Whisk cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.

  4. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

Cook's Note

Store in an airtight container at room temperature, up to 2 days.

Reviews (18)

  • Pamela Teo 10 May, 2014

    I've made this recipe twice and they both received rave reviews! They also look attractive as well. Just a side note though, 4ounces of cream cheese will not be enough! I always use 8ounces of them.

  • Labellefleur 11 Oct, 2013

    Worst brownie recipe ever. They are more like cake than brownie, but not even a good cake since it was dense and crumbly. Will not make again.

  • kitkatmariekurek 27 Mar, 2013

    Just made these brownies today, and I'm impartial to how they turned out. They look gorgeous, and I was pleased as I pulled them out of the oven. However, they were browned a little too much (on the cream cheese swirls). The flavour was nice, but the texture was much more like a cake than brownie. I was hoping for more of a gooey, dense dessert, but all in all, I'm not complaining. A few adjustments would make this a killer recipe next time I give it a shot.

  • BittyA 23 Jun, 2012

    Who write this recipe? I had to rewrite it myself so it makes sense before I even start! Realized I'm not alone by reading the other reviews. We'll see how they turn out.....

  • lovetobake123 4 Jun, 2012

    The brownie layer was very delicious!! However the cream cheese layer was too thin and got slightly burnt around the edges. Should have used 8oz cream cheese...

  • MBenefield 8 Sep, 2011

    Really like this one ;-) Moist and rich.

  • oursette 16 Sep, 2010

    This recipe is amazing..before I start a new recipe, I always take time to read it well. Many of you have complain about it but don't see how hard it was to follow that recipe!! Those brownies are delicious, thanks Martha as always :)

  • mcaguayo77 30 Apr, 2010

    WOW!!! I made this today to celebrate "Children day" ...were totally a successs!!!!
    thank you for this delicious variety of brownies...!!! really loved them!

    I would like to show you a pic, but I really don`t know where to load it.

    XOX

  • greenecogal 24 Feb, 2010

    This recipe will be my new cheese cake alternative!! thank you martha :) These were also a hit last time I made them, since my daughter refuses to mix cheese with chocolate- http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/ebon...

  • Alison 13 Oct, 2008

    We've updated the recipe to reflect the correct ingredients and instructions.
    Thanks for contacting us about the problem.

  • kiltfire 11 Oct, 2008

    This receipe was a success for me, I made this last night and my guests LOVED them!

  • lalav 1 Oct, 2008

    I just mixed all the ingredients together and I had a bowl of cocoa and flour at the end and didnt know waht to do with it......I made it and all that for nothing proof read and fix your recipe!!!!

  • blue312skygirl 17 Apr, 2008

    This recipe is not written well, when you mix the cocoa with the flour mixture and then in number two they tell you to put in 1 cup of flour, this cocoa mixture is the mixture you need to put in, it is more than a cup but it works out fine. It was really moist and tasty but more like a cross between a bar cookie and a cake than a brownie. I

  • rads 8 Apr, 2008

    I cannot see the reciepes any more specially for the brownies...Please help

  • CourtneyFFox 24 Mar, 2008

    wow... so good and moist!!!

  • smi4477 16 Dec, 2007

    End of Step 2 should read: "Add 1 cup of the FLOUR-COCOA MIXTURE, mix until mioistened." I followed the recipe and ended up with a bowl of flour, cocoa, baking powder and salt STILL set aside (from step 1) since Step 2 asked for "1 cup all-purpose flour". And I was left with a mixed chocolate batter without baking powder and salt.

  • smi4477 16 Dec, 2007

    Proofreading needed indeed. End of Step 1 should read: "In a small bowl, whisk 1 CUP of flour, cocoa, baking powder and salt; set aside." Without specifying 1 cup, I added all of the flour (1 cup plus 2 tbsp) to my cocoa not knowing the 2 tbsp is intended for the cream cheese portion of the batter.

  • geewhiz 28 Nov, 2007

    This recipe needs proofreading. Step 3 describes how to put the two batters in the pan. Step 4 says to transfer the batter to the prepared pan. Huh? It doesn't seem feasible that two pans are involved.

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