Cream Cheese Swirled Brownie Recipe
Make Cream Cheese Swirled Brownie Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie batter
Cream cheese swirl
Optional finish
Method
Brownie batter
- 1
Prepare oven and pan
Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving a 1–2 inch overhang on two opposite sides to lift the brownies out after baking. Lightly grease the parchment.
- 2
Melt chocolate and butter
Place the chopped semisweet chocolate and unsalted butter in a heatproof bowl set over a barely simmering pot of water (double boiler) or microwave in 20–30 second bursts, stirring between bursts, until smooth and glossy. Remove from heat and let cool for 3–5 minutes.
- 3
Mix sugars and eggs
Whisk the granulated sugar and brown sugar into the cooled chocolate-butter mixture until combined. Add the two large eggs, one at a time, whisking briskly until the mixture is smooth and slightly thickened. Stir in 1 teaspoon vanilla extract.
- 4
Add dry ingredients
Sift (or whisk) the all-purpose flour and unsweetened cocoa powder into the chocolate mixture along with a pinch of salt. Fold gently with a rubber spatula just until no streaks of flour remain; do not overmix. The batter will be thick and glossy.
- 5
Transfer to pan
Spoon about two-thirds of the brownie batter into the prepared 8x8 pan and spread to an even layer with an offset spatula or the back of a spoon.
Cream cheese swirl
- 6
Make cream cheese mixture
In a medium bowl, beat the room-temperature cream cheese with a fork or small whisk until smooth and free of large lumps. Add the powdered sugar, 1 teaspoon granulated sugar, the egg yolk, and 1 teaspoon vanilla extract. Whisk until very smooth and slightly loose in texture. If the cream cheese is very stiff, beat with a handheld mixer for 30 seconds.
- 7
Assemble swirl
Dollop the cream cheese mixture over the brownie layer in 6–8 evenly spaced spoonfuls. Drop the remaining chocolate batter on top in similar-sized dollops to cover most of the cream cheese. Using a knife, skewer, or an offset spatula, gently swirl through the pan in an S or figure-8 pattern several times to create marbling — avoid over-mixing so you retain distinct cream cheese ribbons.
- 8
Optional finish
If desired, sprinkle a small pinch of coarse sea salt or flaky salt over the top to contrast the sweetness.
Bake and finish
- 9
Bake
Place the pan in the preheated oven on the center rack. Bake for 25–30 minutes, or until the cream cheese is set (slightly puffed and not jiggly in the center) and a toothpick inserted into the chocolate portion comes out with a few moist crumbs but not wet batter.
- 10
Cool and chill
Remove the pan from the oven and let it cool on a wire rack for 20–30 minutes. Using the parchment overhang, lift the brownie slab from the pan and transfer to the rack. For cleaner slices, chill the brownies in the refrigerator for at least 1 hour to firm the cream cheese swirl.
- 11
Slice and serve
Once chilled and firm, slice into 9 (3x3) or 12 (3x4) squares using a sharp knife warmed under hot water and wiped dry between cuts for clean edges. Serve at room temperature or slightly chilled. Store leftovers airtight in the refrigerator for up to 4 days.