Misang’s Kitchen: Cream Cheese Brownies

Posted: December 2, 2013 in Misang's Kitchen
Tags: , , ,

This is a new recipe I got from Joy of Baking.

It’s like cheesecake on top soft chocolate brownies. My brownies turned out to be a little mushy and I really don’t know why. Maybe the next time I make it, it will be perfect. I also did not achieve that marble effect because I just swirled the batter through the cream cheese layer; it should be swirled up to the brownie layer.


But they really taste good – the tangy taste of cream cheese with the sweet, chewy brownie is a good combination.

Here’s the recipe:

For the brownies

  • 1/2 cup unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 1 1/4 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt

Cream Cheese Layer:

  • 8 ounces full fat cream cheese
  • 1/3 cup granulated white sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg


  • Preheat oven to 325 degrees F. Line a 9-inch square baking pan with aluminum foil.
  • Melt butter and chocolate by placing a heatproof bowl over a saucepan of simmering water.
  • Add the eggs one at a time, beating well after each addition.
  • Remove from heat and whisk in vanilla and sugar.
  • Add the flour and salt. Stir until the batter is smooth and glossy.
  • Set aside around 1/2 cup of batter.
  • Spread the remaining batter in the baking pan.
  • Process cream cheese (using a hand mixer) until smooth.
  • Add sugar, vanilla, and eggs and beat until creamy and smooth. Do not over-process.
  • Spread the cream cheese evenly on top of the brownie layer.
  • Spoon 16 dollops (4×4) of the reserved brownie batter on top of the cream cheese filling.
  • Run a knife or a spatula back and forth through the two batters until the marble effect is achieved.
  • Bake in the oven for 30 minutes or until it passes the toothpick test and the cream cheese starts to brown.
  • Remove from oven and let it cool down before placing inside the refrigerator. Chilling it overnight ensures the brownies are firm enough to cut.

And here’s how it’s supposed to look like

Photo from Joy of Baking

I hope you enjoy this recipe!


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