Melt the butter and the chocolate chips in a bowl in the microwave at reduced power. Stir in the cocoa powder until dissolved. Stir in sugars, salt, eggs, vanilla extract, and flour. Spread about 3/4 of the batter in a well-greased baking pan.
Using a stand mixer or a hand mixer on medium speed, beat the cream cheese and sugar until creamy. Reduce the mixer to low and add the egg and vanilla extract. Using an offset spatula, spread the cream cheese mixture over the brownie mixture.
Then, add a little water to the reserved brownie batter and drop rounded spoonfuls onto the cream cheese mixture, spacing them. Using a knife or chopstick, swirl the brownie mixture into the cream cheese mixture and bake.
Beth’s Recipe Tips
These brownies can also be prepared in an 8×8 or 9×9 inch pan.
Use a knife, shish kebab skewer, or chopstick to swirl the brownie mix into the cream cheese, being careful not to go too deep into the bottom brownie mixture or over-swirl.
Cool the brownies fully before cutting. If you don’t mind chilled brownies, place them in the refrigerator before cutting, making it easier.
How To Cut Cream Cheese Brownies Cleanly
Start by thoroughly cooling the brownies. For best results, refrigerate for several hours. Use a sharp knife warmed under hot water and dried. Wash the knife between slices, warming it under hot water and drying it each time. A rocker-style pizza cutter and ruler work wonders for straight, even cuts, but clean the blade each time for clean cuts. Use the ruler to ensure that your pieces are cut into uniform sizes.
The Difference Between Regular and Dutch Cocoa
Dutch cocoa powder is treated with an alkali to neutralize its acidity. This results in a darker color and a more mellow chocolate flavor. There aren’t leaving agents in this recipe so that you can use either cocoa.
Ingredients
Brownies
10tablespoonsbutter
½cupsemisweet chocolate chips
½cupplus 1 ½ tablespoons cocoa powder
¾cupbrown sugar
¾cupgranulated sugar
½teaspoonsalt
2large eggsroom temperature
1teaspoonvanilla extract
⅔cupflour
1 ½tablespoonswater
Cream Cheese Mixture
8ouncescream cheese warmed to room temperature for 40 minutes
¼cupgranulated sugar
1egg
1teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees. Line a 11×7 inch baking dish with aluminum foil or parchment paper, leaving an overhang for easy removal.
Melt the butter and the chocolate chips in the microwave at 1-minute intervals at 50% power until melted and smooth. Stir in the cocoa powder until dissolved. Stir in the brown sugar, granulated sugar, salt, eggs, vanilla extract, and flour. Spread 3/4 of the batter in the prepared pan.
Using a stand mixer or a hand mixer on medium speed, beat the cream cheese and sugar until creamy. Reduce the mixer speed to low and add the egg and vanilla extract, mixing until combined. Using an offset spatula, spread the cream cheese mixture over the brownie mixture.
Stir in 1 1/2 tablespoons cold water to the remaining brownie mixture. Drop by rounded spoonfuls onto the cream cheese mixture spacing them equally apart. Using a knife or chopstick, swirl the brownie mixture into the cream cheese mixture, being careful not to go too deep into the bottom brownie mixture or to over-swirl.
Bake for 35-40 minutes or until a toothpick inserted in the edges comes out fairly clean and a toothpick inserted in the center comes out slightly gooey.
Notes
These brownies can be prepared in a 8×8 or 9×9 inch pan as well.
Both natural and Dutch cocoa work with this recipe.
Leftovers can be stored in an airtight container on the counter for up to 2 days. After that, they can be stored in the refrigerator for an additional 5 days.
Freeze for up to 3 months in a sturdy freezer container or a heavy-duty freezer bag.
