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Fudgy Cream Cheese Swirl Brownies Recipe

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4.4 from 10 reviews

Indulge in these rich and fudgy cream cheese swirl brownies that combine a dense, chocolatey brownie base with a smooth, tangy cream cheese layer. Perfectly swirled for a beautiful marbled effect, these decadent brownies are baked to perfection, offering a moist and chewy texture that satisfies every chocolate lover’s craving.

Ingredients

Cheesecake Swirl

  • 8 oz (226g) cream cheese, room temperature
  • 1/2 cup (99g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract

Brownies

  • 3/4 cup (90g) all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup (28g) unsweetened cocoa powder
  • 2 oz unsweetened chocolate, chopped
  • 1/2 cup (113g) unsalted butter, cubed
  • 1 1/4 cups (248g) granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 cup (50g) vegetable oil
  • 1 tsp vanilla extract
  • 1-2 tbsp hot water, for thinning batter

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180ºC). Line an 8×8 or 9×9 inch metal baking pan with parchment paper to prevent sticking and for easy removal.
  2. Prepare Cheesecake Swirl: In a mixing bowl, beat the cream cheese and granulated sugar using an electric mixer until smooth and creamy. Add the egg and vanilla extract, then continue beating until fully incorporated. Set this mixture aside.
  3. Mix Dry Ingredients for Brownies: In a small bowl, whisk together the all-purpose flour, salt, and unsweetened cocoa powder to evenly distribute the dry ingredients. Set aside.
  4. Melt Chocolate and Butter: In a small saucepan over low heat, gently melt the chopped unsweetened chocolate and cubed unsalted butter, stirring occasionally for about 5 minutes until smooth. Alternatively, melt in the microwave at 50% power in short bursts, stirring between.
  5. Beat Sugar and Eggs: In a large mixing bowl, use an electric mixer to beat the granulated sugar, whole eggs, and egg yolk for about 1 minute until the mixture is pale yellow and has doubled in volume, creating a light and fluffy base.
  6. Combine Wet Ingredients: Pour the melted chocolate and butter mixture into the beaten eggs and sugar. Add the vegetable oil and vanilla extract, then beat gently until well combined.
  7. Add Dry Ingredients: Incorporate the flour mixture into the wet ingredients, mixing just until combined to avoid overmixing, which can toughen the brownies. Reserve ⅓ cup of the brownie batter for swirling.
  8. Layer Brownie Batter: Spread the majority of the brownie batter evenly into the prepared baking pan, creating the base layer.
  9. Spread Cheesecake Layer: Spread the cream cheese mixture evenly over the brownie batter layer to create the cheesecake swirl base.
  10. Thin Reserved Batter: To match the consistency of the cheesecake layer, whisk 1 tablespoon of hot water into the reserved ⅓ cup of brownie batter. Add up to one additional tablespoon of hot water if needed to thin it further.
  11. Create Swirls: Drop 9 dollops of the thinned brownie batter over the cheesecake layer in a 3×3 grid pattern. Using a knife, gently swirl the layers together by dragging the knife through the dollops, stopping while distinct swirls remain—aiming for large, beautiful marbled patterns.
  12. Bake Brownies: Bake in the preheated oven for 35 to 45 minutes until the cheesecake layer is set and slightly puffy. To test doneness, insert a toothpick in the center; it should come out clean. For a chewier texture, bake an additional 3 to 4 minutes.
  13. Cool and Chill: Allow the brownies to cool completely in the pan. Then refrigerate for at least 1 hour to fully set before slicing.
  14. Slice and Serve: When ready to serve, use a sharp knife dipped in hot water and wiped clean between cuts, or use a plastic knife to prevent sticking and to achieve clean slices.

Notes

  • Ensure the cream cheese and eggs are at room temperature for the smoothest cheesecake swirl batter.
  • Do not overmix the brownie batter once the flour is added to keep brownies tender.
  • Use parchment paper with overhang for easy removal of the brownies from the pan.
  • Refrigerating the brownies before slicing helps achieve cleaner cuts and enhances flavor.
  • Swirling the brownies gently maintains a beautiful marbled look without blending the layers too much.
  • You can substitute vegetable oil with melted coconut oil for a slight flavor variation.

Find it online: https://cozyplatter.com/fudgy-cream-cheese-swirl-brownies-recipe/