Chocolate and Cream Cheese Brownies

A rich and gooey chocolate brownie with a luscious cream cheese filling swirling throughout – it’s the perfect treat for a long weekend!

Recipes for cream cheese brownies have been made and remade over the years. I’ve made so many and this particular version is somewhat of a “Goldilocks” version! I’ve made batches that are too wet, others were too dry but this one is just right. It starts with a brownie that is ridiculously moist and wonderful rich chocolate tones.

The brownie base starts with of course chocolate plus butter and sugar, whole eggs and a generous dose of pure vanilla extract. Then there’s the filling – full of cream cheese with richness from eggs and another splash of pure vanilla. And if you’d like, a generous handful of toasted pecans.

That gorgeous cream cheese filling is sandwiched between layers of chocolate then baked until puffed and the aroma fills your kitchen.

For something so simple brownies can be tricky. Make sure you use the right size pan – it never hurts to measure it to be sure. These brownies are baked at a lower temperature than many recipes call for plus baked a little longer but not too long. Set the pan on the next to lowest rack in your oven. Bake the brownies until they’re almost done, with a few moist crumbs still clinging to the toothpick inserted in the center. Then let the brownies cool completely before cutting to set up.

The result is a brownie that’s full of chocolate flavor with delicate cream cheese layer – it’s a beautiful and delicious dessert!

Chocolate and Cream Cheese Brownies

For the chocolate brownie batter:

1-¼ cups flour

1 teaspoon baking powder

1 teaspoon kosher salt

4 ounces unsweetened chocolate

½ cup butter

2 cups sugar

4 extra-large eggs

2 teaspoons pure vanilla extract

1 cup toasted chopped pecans, optional

For the cream cheese filling:

2 packages cream cheese, 8-ounces each, at room temperature

1 teaspoon pure vanilla extract

2 extra-large eggs

To make the chocolate brownie base:

Place the flour, baking powder and salt in a small bowl and whisk to blend.

Combine the chocolate and the butter in a saucepan set over low heat. Warm until the chocolate and butter are just melted and smooth, stirring occasionally.

Remove the chocolate from the heat and whisk in the sugar.

Add the eggs one at a time, whisking to mix into the chocolate and sugar.

Add the vanilla extract and continue whisking until the batter is smooth in appearance. Then stir in the flour mixture blending into the chocolate batter.

Stir in the pecans.

To make the cream cheese filling:

In a separate bowl combine the cream cheese with 1 teaspoon vanilla extract and two eggs. Beat together until creamy and smooth.

To assemble the brownies:

Spray a 13”x9”x2” baking pan with a nonstick cooking spray. Spread about half of the chocolate brownie batter in the bottom of the pan. Spoon the cream cheese filling over the top of the first chocolate layer.

Finish by spreading the remaining chocolate brownie batter over the cream cheese filling. Take a knife and drag through the batter to “marble” the brownie batter with the cream cheese filling.

Place the pan on the second lowest rack in your oven and bake at 325-degrees for 40 to 45 minutes. A toothpick inserted in the middle will still have a moist few crumbs attached to it when the brownies are done. Let the brownies cool completely before cutting.

Makes about 1-½ dozen brownies.