German Cream Cheese Brownies

These homemade German Cream Cheese Brownies are a delicious addition to any holiday cookie platter. This recipe is made from scratch but SO easy! Rich chocolate brownies swirled with sweet cream cheese helps make this a decadent treat your family will love!

Course Dessert

Cuisine Chocolate, Christmas, Holiday, Thanksgiving

Diet Low Salt

Prep Time 10

Cook Time 40

Total Time 50

Servings pieces

Calories 156kcal

Author Jessy Freimann

Equipment

1 9" x 9" Baking Pan
1 mixing bowl
1 Spatula
1 Measuring cups and spoons

Ingredients

4 ounces Baker's German Sweet Chocolate
5 Tablespoons salted butter divided
3 ounces cream cheese softened
1 cup granulates sugar
3 large eggs divided
½ cup all purpose flour + 1 Tablespoon - divided
1 ½ teaspoons pure vanilla extract divided
½ teaspoon baking powder
¼ teaspoon Kosher salt
½ cup nuts coarsely chopped - optional - I didn't use them
¼ teaspoon almond extract

Instructions

Preheat your oven to 350 degrees F and grease and line a 9x9 pan with parchment paper (extend it up over the sides for easy removal).
Melt chocolate and 3 Tablespoons butter in a double boiler over low heat, stirring constantly (or do it in the microwave in two 15 second increments followed by 10 second increments, stirring between each increment until it's fully melted). Set aside to cool.
Cream the remaining butter in with the cream cheese until softened and well combined, about 2 minutes.
Slowly add ¼ cup of sugar until it's light and fluffy, then stir in 1 egg, 1 Tablespoon flour, and ½ teaspoon vanilla and set aside.
In a separate bowl, beat the remaining 2 eggs until they're fluffy and light in color. Gradually add the remaining ¾ cup sugar and beat it all together until thickened.
Fold in the baking powder, salt and remaining ½ cup flour, followed by the cooled chocolate. Stir in the nuts if using, almond extract and remaining 1 teaspoon vanilla.
Once this is all combined, measure 1 cup of the chocolate batter and set aside.
Spread the remaining chocolate batter to cover the bottom of the baking pan.
Pour the cream cheese mixture over the chocolate batter on the baking pan and spread it out.
Drop the remaining 1 cup of chocolate batter in spoonfuls all over the cheese mixture.
Using a butter knife, swirl the chocolate batter dollops with the cream cheese mixture to create a marbling effect (Don't over do it, I learned that less is more. I think I swirled a bit too much on mine so the marbling in the photos isn't as pronounced as it could be.).
Bake uncovered for 35-40 minutes and then cool and cut into squares.
Store covered and in the refrigerator until you're ready to serve.

Notes

These are best refrigerated.

Nutrition