For these extra-special brownies, swirls of chocolate and cream cheese batter top the basic brownie base. Use German’s Sweet Chocolate or semisweet chocolate in the chocolate brownie batter.
I like to line the pan with foil so I can lift the whole flat of brownies out of the pan and slice them evenly. You may butter and flour the baking pan and slice them in the pan if you prefer.
The brownies are best stored in the fridge or freezer.
PrintChocolate and Cream Cheese Swirl Brownies
Swirls of sweet cream cheese batter make these chewy brownies extra special! This is a chocolate treat that will wow everyone!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
Ingredients
Scale
Chocolate Brownie Batter
Cream Cheese Batter
Instructions
- Heat the oven to 350 F.
- Line an 8-inch square baking pan with foil, leaving some overhang, then butter the foil.
- In a saucepan, melt chocolate and butter over low heat, stirring constantly. Stir 1/4 cup of sugar into the chocolate mixture; add 2 beaten eggs and vanilla stir until completely mixed. Mix in 1/2 cup of flour until well blended. Stir in nuts.
- Spread the batter in the prepared baking pan.
- In a large bowl with an electric mixer, beat the softened cream cheese with 1/4 cup of sugar, 1 egg, and 1 tablespoon of flour until smooth.
- Spoon the cream cheese batter over brownie batter mixture in pan, and use an icing spatula or butter knife to make a swirl pattern.
- Bake for about 30 minutes or until set and a wooden pick inserted in center comes out almost clean.
- Cool in pan on a rack; cut into squares.
