Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- In a saucepan, melt the butter over low heat, then stir in the sugar and cocoa powder until smooth. Let it cool slightly.
- Whisk in the eggs one at a time, followed by the vanilla extract. Add the flour and salt, stirring until just combined.
- Pour most of the brownie batter into the prepared pan, reserving about ½ cup of the batter for later.
- In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth.
- Dollop the cream cheese mixture over the brownie batter, then spoon the reserved brownie batter on top.
- Using a knife or skewer, gently swirl the two batters together to create a marbled effect.
- Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
- Let the brownies cool completely in the pan before slicing.
Notes
- For extra texture, add chocolate chips or chopped nuts to the brownie batter.
- For a festive touch, swirl in raspberry jam with the cream cheese layer.
- For an extra-rich version, use melted dark chocolate in the brownie base instead of cocoa powder.
- Store brownies in an airtight container in the fridge for up to 5 days.
- Freeze brownies individually and thaw at room temperature when ready to enjoy.
- If you want to serve them warm, microwave for 10–15 seconds per slice.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 24g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
