Chocolate, Fudgy, And Cream Cheese Brownies Recipe
Oh, brownies. But not just any brownies—these are chocolatey, fudgy, and loaded with that irresistible swirl of cream cheese.
If you’ve got a sweet tooth that needs satisfying, then these brownies are gonna become your new favorite guilty pleasure.
How to Make Chocolate, Fudgy, and Cream Cheese Brownies
Step-by-Step Instructions
Step 1: Gather Your Ingredients
Alright, before we start putting things together, here’s what you’ll need:
- 1/2 cup unsalted butter (melted)
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- A pinch of salt
- 1/2 cup chocolate chips (for that extra gooeyness)
- 8 oz cream cheese (softened)
- 1/4 cup powdered sugar
Got everything? Great. Let’s move on to the next step!
Step 2: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Then, grease an 8×8-inch baking pan or line it with parchment paper.
A little butter, a little parchment, either works; just don’t skip it unless you’re into cleaning up a mess.
Step 3: Mix the Fudgy Brownie Base
In a bowl, whisk together your melted butter and sugar until it’s nice and smooth. Add in the eggs and vanilla extract, and whisk again.
Now, sift the cocoa powder, flour, baking powder, and salt into the mix. Stir everything together until it’s just combined. Don’t overmix, this is the key to a fudgy texture, so be gentle.
Step 4: Stir in the Chocolate Chips
If you’re like me, you’re probably already imagining those melty, gooey chocolate chips in your brownies.
So, fold them into the brownie batter. Yep, just mix them in, but don’t go overboard here.
You want them evenly spread, but don’t make it a mission to make it perfect. The beauty of brownies is in the randomness.
Step 5: Make the Cream Cheese Swirl
In a separate bowl, mix together the softened cream cheese and powdered sugar. Beat until it’s smooth and creamy. You should be able to spoon this on top of the brownie batter without it running everywhere.
Step 6: Assemble Your Brownies
Put the brownie batter into your prepared pan and spread it out evenly. Now, dollop spoonfuls of the cream cheese mixture all over the top.
Don’t worry about being too neat with it; part of the fun is the swirled effect.
Grab a butter knife or a toothpick, and gently swirl the cream cheese mixture into the brownie batter. It should look like a beautiful marble pattern.
Step 7: Bake and Enjoy
Put the pan into the oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean (a little fudgy batter on the toothpick is what you want).
Let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Or, if you’re feeling impatient, enjoy after they’ve cooled for a couple of minutes, you do you.
Common Mistakes to Avoid
⒈ Overmixing the Batter: If you mix the brownie batter too much, you might end up with dense, cakey brownies. That’s a no-go! Mix just until everything is combined, and then stop.
⒉ Not Letting the Brownies Cool Enough: It’s tempting to cut into those warm, fudgy brownies, but patience is key! Let them cool for a few minutes before slicing. Otherwise, they’ll fall apart. Trust me, it’s worth the wait.
⒊ Not Soften the Cream Cheese: Make sure your cream cheese is at room temperature before you mix it. Cold cream cheese = lumps. We want smooth, creamy goodness, not a chunky swirl.
⒋ Underbaking: Brownies are supposed to be fudgy, but they should still be cooked through. Keep an eye on the oven, check them with a toothpick to see if they’re done. If it comes out with just a little fudgy batter on it, you’re good.
Recipe Best Tips
⑴ Double: If you’re craving even more chocolatey goodness, feel free to add in some chocolate chunks or extra chips.
The more chocolate, the better, right?
⑵ Chill Them: Want these brownies to be extra fudgy? Let them chill in the fridge for a couple of hours after they’ve cooled down.
It’ll help them set even more, and they’ll be like little chocolate cheesecake squares.
⑶ Add a Pinch of Espresso Powder: This is a sneaky move that really takes the chocolate flavor up a notch.
Just a tiny pinch of espresso powder, mixed in with the cocoa powder, can elevate the chocolate without making it taste like coffee. It’s like a secret weapon.
Serving Suggestions
These brownies are delicious on their own, but you can get extra fancy if you want.
Serve them with a scoop of vanilla ice cream or a dollop of whipped cream on top.
A bit of caramel sauce never hurt anyone either, just saying. And if you’re feeling a little wild, a little of sea salt can really bring out that rich, chocolatey flavor.
Pair these with a hot cup of coffee or a cold glass of milk, and you’ve got the perfect dessert.
Storage and Freezing
If you somehow have leftovers (and I mean somehow), here’s how you store them:
⑴ At room temperature: Keep them in an airtight container for up to 4-5 days.
⑵ In the fridge: If you like your brownies chilled, put them in the fridge for up to a week.
⑶ Freezing: Want to save them for a rainy day? Wrap them tightly in plastic wrap or foil and freeze for up to 3 months. Just let them thaw at room temperature before eating.
Frequently Asked Questions (FAQs)
Q1: Can I make these brownies gluten-free?
A1: Absolutely! Just swap out the all-purpose flour for a good gluten-free flour blend, and you’re all set. The texture might change a little, but they’ll still be delicious.
Q2: Can I use a different type of chocolate for the chips?
A2: Yes! Dark chocolate, milk chocolate, or even white chocolate would work. Just be aware that it’ll change the flavor a bit, but that’s not a bad thing.
Q3: Can I make these brownies without the cream cheese?
A3: Of course! You’ll still have a delicious, fudgy brownie, but it won’t have that creamy swirl. If you’re not a fan of cream cheese, feel free to skip it.
Q4: Can I double this recipe?
A4: Definitely! If you need to feed a crowd, just double everything and bake in a 9×13-inch pan. You might need to add a few extra minutes to the baking time.
Q5: Can I make these in advance?
A5: Yes! These brownies store really well, and they’re actually even better the next day when the flavors have had time to settle in. Make them ahead and you’ll be the star of the next get-together.
Q6: My brownies seem too cakey, what happened?
A6: You probably overmixed the batter or overbaked them. Brownies should be fudgy, not cake-like, so mix just until combined and check them early to avoid overbaking.
Q7: What can I add to the cream cheese mixture to make it even better?
A7: You could mix in some vanilla extract, or if you’re feeling adventurous, a bit of lemon zest. It adds a little zing and balances out the sweetness.
Conclusion
And there you have it, chocolate, fudgy, and cream cheese brownies that will have you coming back for seconds (or even thirds).
So, go ahead, get your apron on, get baking, and enjoy the deliciousness!
Don’t forget to share your version in the comments.
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Chocolate, Fudgy, And Cream Cheese Brownies Recipe
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- A pinch of salt
- 1/2 cup chocolate chips for that extra gooeyness
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
Instructions
Step 2: Preheat and Prepare Your Pan
- Start by preheating your oven to 350°F (175°C). Then, grease an 8x8-inch baking pan or line it with parchment paper.
- A little butter, a little parchment, either works, just don’t skip it unless you’re into cleaning up a mess.
Step 3: Mix the Fudgy Brownie Base
- In a bowl, whisk together your melted butter and sugar until it’s nice and smooth. Add in the eggs and vanilla extract, and whisk again.
- Now, sift the cocoa powder, flour, baking powder, and salt into the mix. Stir everything together until it's just combined. Don’t overmix, this is the key to a fudgy texture, so be gentle.
Step 4: Stir in the Chocolate Chips
- If you’re like me, you’re probably already imagining those melty, gooey chocolate chips in your brownies.
- So, fold them into the brownie batter. Yep, just mix them in, but don’t go overboard here.
- You want them evenly spread, but don’t make it a mission to make it perfect. The beauty of brownies is in the randomness.
Step 5: Make the Cream Cheese Swirl
- In a separate bowl, mix together the softened cream cheese and powdered sugar. Beat until it’s smooth and creamy. You should be able to spoon this on top of the brownie batter without it running everywhere.
Step 6: Assemble Your Brownies
- Pour the brownie batter into your prepared pan and spread it out evenly. Now, dollop spoonfuls of the cream cheese mixture all over the top.
- Don’t worry about being too neat with it; part of the fun is the swirled effect.
- Grab a butter knife or a toothpick, and gently swirl the cream cheese mixture into the brownie batter. It should look like a beautiful marble pattern.
Step 7: Bake and Enjoy
- Put the pan into the oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean (a little fudgy batter on the toothpick is what you want).
- Let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Or, if you're feeling impatient, enjoy after they’ve cooled for a couple of minutes, you do you.
