Cream cheese swirl brownies are my favorite dessert mash up! These cheesecake brownies are the right amount of fudgy and chewy with a ribbon of cream cheese swirled in. We also tested this recipe multiple times and found it makes AWESOME gluten free brownies!
¾cupproperly measured all purpose flour OR gluten free flourI recommend King Arthur’s GF Measure for Measure Flour
½tspsalt
⅓cupunsweetened cocoa powder
2ozunsweetened chocolatechopped
8tbspunsalted butter, cubed1 stick
1 ¼cupsgranulated sugar
2largeeggs
1largeegg yolk
¼cupvegetable oil
1tspvanilla extract
Cream cheese swirl
4ozcream cheeseroom temperature
¼cupgranulated sugar
1largeegg
Instructions
Preheat the oven to 350º F. Line a 8x8 or 9x9 inch pan with aluminum foil or parchment paper. Spray lightly with non-stick cooking spray.
In a mixing bowl, combine the properly measured flour, salt and cocoa powder. Stir together with a spoon until mixed. Set aside.
In a small saucepan over low heat, combine the chopped unsweetened chocolate and cubed butter. Stir occasionally until it’s fully melted, about 5 minutes.
Meanwhile, in a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume.
Once the chocolate is melted, pour it into the egg mixture. Then add the vegetable oil and vanilla extract. Stir with a spatula to combine.
Spoon the flour mixture into the wet ingredients, mixing with a spatula just until combined. Do not continue to mix the batter once you can no longer see flour.
Reserve 1/3 cup of the batter - add the remaining batter to the pan. Set aside.
In a mixing bowl, combine the cream cheese, sugar and egg, beat using an electric mixer until smooth, 1-2 minutes. Transfer the cream cheese mixture to a piping bag or ziplock bag with corner cut off.
Pipe the cream cheese filling in a grid pattern, then use a butter knife and drag it across the grid to create swirls. Add in the remaining 1/3 cup of batter where you see it. Swirl again with the knife.
Bake for 35-38 minutes (glass pan) 30-35 minutes (metal pan) or until a toothpick inserted in the center comes out clean. For a chewier, less fudgy brownie, bake for 38-43 minutes in a glass pan or 35-38 minutes in a metal pan.
Allow the brownies to cool completely before cutting.