Since I’ve made cream cheese brownies by an age-old recipe for a lot of years – and liked them – I thought why should I try something different? But as I read about the development of the recipe, I concluded that there probably was sufficient reason to try them.
With an upcoming group of ladies coming to my house for a book review, I decided to make these a week or so ahead. As I read the article in Cook’s Illustrated, the recipe developer talked about never being completely satisfied with the old recipe – it produced either a dry-ish brownie with a soggy kind of cream cheese middle, or the cream cheese part was chalky and tasteless, or the brownie part was wet and too dense. Or even worse, she found the brownies overpowered the subtle flavors of the cream cheese layer. So, off she went to figure out how to make these a better way. And indeed she did.
The pictures at left: (1) the foil slings; (2) the brownie bottom layer with the cream cheese batter poured over the top; (3) the cream cheese layer has been spread out, then a reserved amount of the chocolate batter is poured on top and then – (4) it’s swirled just 10-12 times, and (5) baked.
Here’s the more detailed directions. First off, you prepare a foil sling for the 8-inch pan (no, don’t use a 9-inch, please!). Get those foil liners folded just right and they fit perfectly. Pressed into the sides and corners, you spray it with baking spray or grease it with butter if you’d prefer.
Then you make the cream cheese filling – it’s easy – the cream cheese is briefly warmed in the microwave, then mixed with sugar, sour cream and a tablespoon of flour. That gets set aside.
Next is the chocolate – it’s melted in a small bowl in the microwave with butter. Then you mix up the main part of the brownies and add in the chocolate. This 8-inch pan uses just 4 ounces of chocolate. That’s all! A small amount of the batter is set aside, then you spread the cream cheese filling on top and dollop the remaining chocolate batter in 6-8 blobs and using a kitchen knife, you swirl it all, leaving a 1/2 inch edge unswirled. Into the oven it goes for 35-40 minutes and they’re done. The brownies need to cool for an hour in the pan, then once removed from the pan still in the foil slings for another hour. So, NO, you can’t eat these immediately! I let them cool a couple of hours, then cut them into smaller than the directed size. I thought my book group friends might like a smaller sized brownie, so I cut the pan into about 1 1/4-inch squares.
What’s GOOD: indeed, these cream cheese brownies had just the right distinction of brownie (chocolate) and cream cheese (filling). You could definitely taste the cream cheese part, but you could also taste the chocolate, but it wasn’t overpowering at all. I used Valrhona chocolate (just about the best out there). These were just delicious. Definitely worth making again.
What’s NOT: nothing in particular – it does take a few extra dishes to make the 2 different layers, though.
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Cream Cheese Brownies – a Better Way
Recipe By: Cook’s Illustrated 2014
Serving Size: 16
CREAM CHEESE FILLING:
4 ounces cream cheese — cut into 8 pieces
1/2 cup sour cream — full fat
2 tablespoons sugar
1 tablespoon all-purpose flour
BROWNIE BATTER:
2/3 cup all-purpose flour — 3 1/3 ounces
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces unsweetened chocolate — chopped fine
8 tablespoons unsalted butter
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
Notes: As a dessert, a 2×2 inch serving would be fine – but you can cut these into smaller pieces to serve more people – more like a cookie serving. I did that, and got about 40 pieces or so.
1. FILLING: Microwave the cream cheese until soft, about 20-30 seconds. Add sour cream, sugar and flour and whisk to combine. Set aside.
2. Adjust oven rack to middle position and heat oven to 325°F. Make foil slings for an 8-inch sized square pan by folding 2 long sheets of foil so each is 8 inches wide. Lay sheets of foil in pan, perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil, or spray with baking spray.
3. BROWNIE BATTER: Whisk flour, baking powder and salt together in bowl and set aside. Microwave chocolate and butter in bowl at 50% power (so it doesn’t burn), stirring at least twice, until melted, about 1-2 minutes. Watch it carefully.
4. Whisk sugar, eggs and vanilla together in medium bowl. Add melted chocolate mixture (do not clean the small chocolate bowl) and whisk until incorporated. Add flour mixture and fold to combine.
5. Transfer 1/2 cup of batter to the bowl used to melt chocolate. Spread the remaining batter in prepared pan (this is the big bowl of batter). Spread cream cheese filling evenly over batter.
6. Microwave small bowl of reserved batter until warm and pourable (about 10-20 seconds). Using spoon, dollop softened batter over cream cheese filling, about 6-8 dollops. Using knife, swirl batter through cream cheese filling, making marbled pattern – maximum of 10-12 strokes – leaving a 1/2-inch border around edges.
7. Bake until toothpick inserted in center comes out with few moist crumbs attached, 35-40 minutes, rotating pan halfway through baking. Let cool in pan on wire rack for an hour.
8. Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about an hour. Cut into 2-inch squares and serve.
Per Serving: 225 Calories; 14g Fat (54.3% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 117mg Sodium.

Toffeeapple
said on July 6th, 2014:
I have never heard of cream cheese brownies! They look interesting. I used to make ordinary brownies by melting everything in a saucepan but cannot, now, find or remember the recipe.
Well, as you can see from the photo, they’re not regular brownies – they’re a regular recipe, but with a cream cheese batter kind of swirled in, that’s all. . . carolynt