Food and Recipes Recipes Cream Cheese Brownies 3.3 (4) 4 Reviews These ultra-gooey brownies have a rich and tangy layer of sweetness that comes from a simple cream cheese mixture swirled over the top of the brownies. With a high proportion of melted chocolate in the brownies batter, each rich square is dense and perfectly soft. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. He has also developed nearly 200 recipes for SouthernLiving.com and Southern Living Magazine. Southern Living's editorial guidelines Published on March 20, 2019 Print Share Share Tweet Pin Email Active Time: 25 mins Total Time: 1 hrs Ingredients ½ cup unsalted butter 2 cups chocolate chips ¾ cups brown sugar ¾ cup + 1/3 cup granulated sugar, divided 5 eggs, divided 2 ½ teaspoons vanilla, divided ½ + 1/8 teaspoon kosher salt, divided ½ cup unsweetened cocoa powder ½ cup all-purpose flour 8 ounces cream cheese, room temperature Directions Preheat oven to 325°F. Grease a metal 9- x 13-inch baking pan and set aside. In a medium saucepan, melt butter until bubbling but not brown. Turn off heat, add chocolate chips, and stir to coat. Let sit for 5 minutes. Stir again until the chocolate is completely melted and combined with the butter. Transfer to a large mixing bowl and add, brown sugar, 3/4 cup granulated sugar, 4 eggs, and 2 tsp. vanilla. Whisk until well combined. Add 1/2 tsp. salt, cocoa powder, and flour and stir together until well combined. Pour into prepared baking pan. With a mixer, beat together cream cheese, 1/3 cup sugar, 1/2 tsp. vanilla, 1/8 tsp. salt, and 1 egg until well combined, about 3 minutes. Spread over top of brownie batter and using a knife, draw swirls across the surface of the cream cheese by running the tip of the knife about 1/2 inch deep into the brownie batter as you move it around. Bake until set, about 30-35 minutes. Allow to cool completely before cutting. Micah A. Leal Print