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Fudgy Cream Cheese Swirl Brownies

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Rich, fudgy brownies with a tangy cream cheese swirl that creates a luscious marbled effect. Perfect for any occasion, these brownies combine deep chocolate flavor with a creamy texture.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/3 cup (35g) unsweetened cocoa powder, preferably Dutch-processed
  • 1/4 teaspoon salt
  • 8 oz (225g) cream cheese, softened (full-fat recommended)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, combine the melted butter and granulated sugar. Stir until smooth and glossy, about 1 minute.
  3. Beat in the eggs, one at a time, then add the vanilla extract. The batter should be thick and rich.
  4. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry mix into the wet ingredients using a rubber spatula, just until combined. Do not overmix.
  5. In another bowl, beat the softened cream cheese until smooth. Add sugar, egg, and vanilla, and beat again until silky and lump-free, about 2-3 minutes with an electric mixer.
  6. Pour half of the brownie batter into the prepared pan, smoothing it out evenly. Dollop half of the cream cheese mixture over the batter in spoonfuls. Repeat with the remaining brownie batter and cream cheese mixture, layering as you go.
  7. Using a butter knife or skewer, gently swirl the cream cheese into the brownie batter by dragging it through the layers in a figure-eight or circular motion. Avoid overmixing to keep distinct swirls.
  8. Bake for 30 to 35 minutes. The edges should be set, and the center slightly jiggly. A toothpick inserted should come out with moist crumbs, not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack for at least an hour to achieve a fudgy, cuttable texture.
  10. Use the parchment overhang to lift the brownies out and slice into squares. Best served fully cooled.

Notes

Keep cream cheese at room temperature for smooth mixing. Do not overmix the batter to avoid cakey brownies. Watch bake time closely to maintain fudgy texture. Cooling completely is essential for clean slicing. For gluten-free, substitute almond flour; for dairy-free, use vegan cream cheese and butter substitutes.

Nutrition

Keywords: brownies, cream cheese swirl, fudgy brownies, chocolate dessert, easy brownies, homemade brownies, cream cheese brownies

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