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Chocolate Cream Cheese Brownies

Source: Fine Cooking - Issue 10
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Rating: 3.5   Reviews: 10 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Yields about 48 bars
With three different chocolate layers, these brownies are intense. The cocoa in them beckons for tall glasses of milk.
For the Filling:
1 cup chopped bittersweet or semisweet chocolate or chocolate chips
1/4 cup heavy cream
1/2 lb. cream cheese, room temperature
1 egg
2 teaspoons flour
For the Brownie Batter:
9 ounces (18 tablespoons) unsalted butter, room temperature; more for buttering the pan
1 1/2 cups sugar
5 eggs
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
For the Icing:
Approximately 12 ounces bittersweet or semisweet chocolate, finely chopped (about 2 cups)
Chocolate Cream Cheese Brownies Recipe at
FOR THE FILLING: Slowly melt half the chopped chocolate and cream together in a microwave or a double boiler. Set aside to cool. In an electric mixer fitted with a paddle attachment, beat the cream cheese and egg together until fluffy. Add the cooled chocolate mixture and mix well. Add the flour and the remaining chocolate and mix until incorporated. Chill the filling while you assemble the brownie batter.

FOR THE BROWNIE BATTER: Heat the oven to 350 degrees F.

Butter a 9 by 13-inch baking pan. Cream the butter and sugar in an electric mixer until fluffy. Add the eggs one at a time, making sure that each one is fully incorporated before adding another. Occasionally scrape down the sides of the bowl. Add the vanilla and almond extracts. Sift together the flour, cocoa, and baking powder and gently blend them into the batter.

TO ASSEMBLE: Using an offset metal spatula, spread half the brownie batter into the prepared pan. Spread the filling over the batter. Spoon the remaining brownie batter over the filling and gently spread it into an even layer. Bake for 35 minutes, until a knife inserted into the center of the brownies comes out clean.

FOR THE ICING: As soon as you remove the brownies from the oven, sprinkle about three-quarters of the chocolate on top. Let sit about 5 minutes, until the chocolate has melted. Gently spread the soft chocolate into a thin, smooth layer. If it isn’t enough chocolate, sprinkle a few more pieces on top and spread again, but be careful not to make the icing too thick.

TO SERVE: Let the bars cool before cutting.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Yields about 48 bars
Calories: 161
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 17g
Sodium: 27mg
% Cal. from Fat: 56%
Cholesterol: 45mg
Protein: 2g
Spotlight Recipe Review See all 10 reviews »

Rating: 5
by: Carol Reviewed: 09/23/2010
Chocolate Cream Cheese Brownies
DELIOUS, nothing more to say.
249 people gave this Cheers. Click here to Cheer this review. Report Violation
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