cream cheese brownies from The Jewish Kitchen

Cream Cheese Brownies

Sinfully rich and creamy fudgy brownies unite with a cheesecake layer to form the perfect union in this deeply satisfying dessert. Serve alone or for an even more decadent treat, with a scoop of vanilla ice cream.
Course Brunch, Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9 large brownies

Ingredients

For the Brownie Layer

  • 1 cup butter or margarine
  • 4 squares unsweetened chocolate
  • 2 cups sugar
  • 3 eggs
  • 1 cup all-purpose flour
  • 1/2 tsp. Kosher salt
  • 1 tsp. pure vanilla extract

For the Cream Cheese Layer

  • 1 8 ounce block of cream cheese, at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Grease a 9 x 13 baking pan.
  2. In a 2 quart heavy saucepan over low heat, melt the butter and chocolate. Use a wire whisk or spoon to beat in 3 eggs and 2 cups of sugar until all of the ingredients are well combined.
  3. Use a wooden spoon to stir in the flour, salt and 1 teaspoon of vanilla extract. Pour mixture evenly in the pan and set aside.
  4. With electric mixer on low speed, beat the cream cheese, 1/2 cup of sugar, 1 egg and 1 teaspoon of vanilla until just combined. Increase speed to medium and continue to beat for another two minutes. Scrape the bowl occasionally with a rubber spatula. The mixture should have thickened.
  5. With a large spoon, drop spoonfuls of the batter on top of the brownie layer. Use the tip of a sharp knife to lightly score the surface in a swirly pattern so the two batters combine slightly.
  6. Bake for 40-45 minutes until a toothpick inserted in the middle comes out clean. Cool on rack for 20 minutes and then refrigerate for an hour. Cut into bars. Refrigerate leftovers.