There is a time and a place for a box of brownie mix. How many times have I whipped up a batch to take to a last minute gathering? 20 times? 30 times? I’m not gonna lie, Betty Crocker is pretty good at what she does and she’s an awesome pinch hitter for when I’m off my game. But Betty and I can have no ties on Valentine’s Day. Valentine’s Day calls for something really special. Something my husband will swoon over and talk about until Valentine’s Day next year. That’s why I decided to pull out all the stops last week and make my hubby a batch of these Chocolate Fudge Cream Cheese Brownies. Everything about them is decadent. They’re crunchy around the edges, gooey in the middle, and marbled with a tangy cream cheese swirl. They are a chocolate lover’s dream come true…and thus a direct route to my husband’s heart. 🙂
Start by heating your oven to 350 degrees and greasing a 13×9 glass pan. Then beat together an 8 oz package of cream cheese, 1 egg, and 1/4 cup of sugar. Use an electric hand mixer to beat the mixture for about 2 minutes or until it is nice and smooth.
Now add in a cup of semi sweet chocolate chips. Set this bowl aside while you make the fudge.
In another glass bowl, pour in another cup of chocolate chips and 1/4 cup of butter cut in small pieces.
Bring 4 cups of water to a rolling boil in a saucepan and then put the bowl of chocolate chips on top. The steam from the water will begin to melt the chocolate and butter. Stir it continuously until there are no more chunks.
Remove the fudge from the heat. Stir in another 1/2 cup of sugar, 2 eggs, 2/3 cup of flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of Kosher salt.
When it is well combined, you should have a smooth brownie mixture that slowly falls from the spatula.
Spread the cream cheese mixture over the chocolate.
Now spoon the remaining chocolate over the cream cheese brownies in big blobs. It doesn’t need to look nice because you are going to swirl it all together.
Grab a butter knife and swirl the cream cheese brownies by moving the knife up and down across the pan. You should have a pretty marbled look.
Bake the brownies at 350 degrees for 25-30 minutes. If you are using an 8 x 8 pan, expect to add another 5-10 minutes for the cream cheese brownies to be fully baked. You will know they are done when the edges start to crinkle and pull away from the sides.
Let the cream cheese brownies cool inside the pan for an hour on a wire rack and then chill them in the fridge for 2 hours. This, of course, is the recommended procedure, but that never happens in my house. I always bake them before Dan gets home (and then hide them) because they’ll be gone before I have a chance to take a bite.
Cute little boys like this one (Caleb, my third), smell the brownies the moment they’re done and then bring me pretty flowers from the garden in hopes of flattering me for a piece. It always works! I mean really, look at that face. How can I deny such a sweet (and conniving!) little rascal? What can I say? I love all my boys!
Imagine the looks on your friend’s faces when you bring a tray of these to the next party. You’ll have friends for life! And ya know, Easter is not that far off. These would be perfect to set out on a tray or put in the bottom of a brownie sundae. For more delectable dessert ideas, try my 3 Step Crockpot Peach Cobbler or my Pistachio Coconut Pudding Cake. For even more inspiration, follow my boards on Pinterest. Happy cooking y’all!
Chocolate Fudge Cream Cheese Brownies
- 8 oz package cream cheese softened
- 3/4 cup sugar divided
- 3 eggs divided
- 2 cups semi sweet chocolate chips
- 1/4 cup butter cubed
- 2/3 cup flour
- 1/2 tsp baking powder
- 1/4 tsp Kosher salt
- Heat oven to 350 degrees and grease a 13 x 9 inch glass pan.
- Beat together cream cheese, 1/4 cup sugar, and 1 egg with hand mixer.
- Stir in 1 cup chocolate chips. Set aside.
- Boil 4 cups of water in a large saucepan.
- In a heatproof glass bowl, pour in remaining chocolate chips and butter.
- Set the bowl over the steam and stir continuously as chocolate melts.
- Once melted, add in 1/2 cup sugar, egg, flour, baking powder, and salt. Mix well.
- Pour half of the chocolate mixture into prepared glass pan.
- Spread cream cheese mixture over the chocolate.
- Drop spoonfuls of remaining chocolate into the cream cheese.
- Using a butter knife, swirl the two batters in a marbled pattern.
- Bake at 350 for 25-30 minutes or until edges are crispy and center is firm.
- For thicker brownies, bake in an 8 x 8 pan for 35-40 minutes.