Home > Recipes > Brownie recipes > Cream cheese brownies

Cream cheese brownies

Name: Cream cheese brownies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Makes 16
Cuisine: American recipes
Ingredients: 150g unsalted butter; 200g dark chocolate, broken into pieces; 250g caster sugar; 1 tsp vanilla extract; 3 medium free-range eggs; 100ml freshly made strong espresso; 100g plain flour; For the marbling; 150g full-fat cream cheese (we used Philadelphia); 60g caster sugar; 1 medium free-range egg, beaten; 1 tsp vanilla extract; You’ll also need…; 20cm square cake tin, greased and lined with non-stick baking paper

By: Eric Lanlard

Published: 16 Nov 17
Updated: 18 Mar 24

Eric Lanlard swirls a rich cheesecake-like filling though his decadent and fudgy chocolate brownies for an afternoon treat you won’t be able to resist.

Or, why not swirl peanut butter through brownies instead…

Easy
October 2017

Test kitchen approved

Makes 16
Hands-on time 25 mins, oven time 30 min

Eric Lanlard swirls a rich cheesecake-like filling though his decadent and fudgy chocolate brownies for an afternoon treat you won’t be able to resist.

Or, why not swirl peanut butter through brownies instead…

Nutrition: per serving

Calories: 261kcals
Fat: 11.6g (6.9g saturated)
Protein: 4.4g
Carbohydrates: 34.3g (19.9g sugars)
Fibre: 0.8g
Salt: 0.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

150g unsalted butter
200g dark chocolate, broken into pieces
250g caster sugar
1 tsp vanilla extract
3 medium free-range eggs
100ml freshly made strong espresso
100g plain flour

For the marbling

150g full-fat cream cheese (we used Philadelphia)
60g caster sugar
1 medium free-range egg, beaten
1 tsp vanilla extract

You’ll also need…

20cm square cake tin, greased and lined with non-stick baking paper

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 180°C/160°C fan/gas 4. Melt the butter and the chocolate in a large heatproof bowl set over a pan of barely simmering water, stirring occasionally (don’t let the bowl touch the water). Remove the bowl from the heat and cool slightly.
Stir the sugar, vanilla and a pinch of salt into the chocolate mix, then beat in the eggs using a wooden spoon or electric hand mixer until smooth. Stir in the coffee, sift over the flour, then beat until just combined and glossy.
For the marbling, beat the cream cheese in a mixing bowl until smooth, then mix in the sugar, egg and vanilla. Spoon the coffee chocolate mix into the tin, then pour over the marbling mix and use a knife to cut through both mixes for a marbled effect.

Bake for 30 minutes, but keep an eye on the brownies as you may need to cover the tin with foil for the last 10 minutes of cooking if they start to brown too much. Cool in the tin, then cut into 16 squares.

Recipe from October 2017 Issue

Nutrition

Nutrition: per serving

Calories: 261kcals
Fat: 11.6g (6.9g saturated)
Protein: 4.4g
Carbohydrates: 34.3g (19.9g sugars)
Fibre: 0.8g
Salt: 0.2g

delicious. tips

The espresso in the brownie mix doesn’t give a coffee taste but it brings out the chocolate flavour.

Watch the recipe video…
The cream cheese brownies will keep for up to 48 hours in an airtight container.