Brownies with cream cheese

Name: Brownies with cream cheese - Daiana N.
Ingredients: 150 g margarine; 220 g dark chocolate; 70 ml oil; 280 g sugar; 4 eggs; 115 g flour; vanilla (essence or seeds); 1/2 teaspoon baking powder. For the cream cheese: 170 g Philadelphia cheese; 120 g sugar; 1 egg white; 2 heaping tablespoons flour; vanilla (essence or seeds).

Dessert - Brownies with cream cheese by Daiana N. - Recipia

Brownies with Cream Cheese When I want a chocolate dessert but not just a plain brownie, I make this cream cheese version. The base is dense and chocolatey, while the cream layer adds a smoother texture and a slightly creamy taste. The cream is spread between two layers of batter, then swirled just a bit on the surface to create a marbled effect. The recipe is simple, but it’s worth letting the chocolate mixture cool before adding the eggs. Quick Info Total Time: Not specified in the original recipe Preparation Time: Not specified Baking Time: Until a toothpick comes out clean; exact duration not specified Servings: The number depends on the size of the pieces Difficulty: Easy to medium Recipe Type: Chocolate dessert with cream cheese Ingredients For the brownie mixture 150 g margarine 220 g dark chocolate 70 ml oil 280 g sugar 4 eggs 115 g flour Vanilla extract or seeds, to taste 1/2 teaspoon baking powder For the cream cheese 170 g Philadelphia cheese 120 g sugar 1 egg white 2 heaping tablespoons of flour Vanilla extract or seeds, to taste For assembly Parchment paper for the baking pan Instructions 1. Prepare the chocolate mixture Place the margarine, dark chocolate, and oil in a heavy-bottomed saucepan. Heat over low, stirring occasionally, until all the ingredients melt and the mixture becomes smooth. There’s no need to boil the mixture. Once the margarine and chocolate have melted, remove the saucepan from the heat. Add the sugar and vanilla, then mix well. 2. Add the eggs and dry ingredients Beat the four eggs, but don’t overmix them. Let the chocolate mixture cool slightly, then add the eggs and combine. It’s important that the chocolate mixture isn’t too hot when you add the eggs. Then incorporate the flour mixed with the baking powder. Mix only until no visible flour remains. 3. Prepare the cream cheese In a separate bowl, combine the Philadelphia cheese, sugar, egg white, flour, and vanilla. Mix all the ingredients until you achieve a smooth cream. The cream doesn’t need to be prepared well in advance. You can make it after finishing the brownie mixture. 4. Assemble the dessert Line a taller baking pan with parchment paper. Pour about two-thirds of the chocolate mixture and spread it as evenly as possible. Distribute the cream cheese over the chocolate layer using a spoon. Try to spread it across the entire surface without mixing the layers at this point. Pour the remaining chocolate mixture on top. Using a knife, gently swirl just the surface to create a marbled effect. Don’t go too deep, or the layers will mix too much, and the pattern won’t show. 5. Bake the brownies Place the pan in the oven and bake until a toothpick comes out clean. The test is done by inserting a toothpick into the mixture; it shouldn’t come out covered in raw batter. After baking, let the dessert cool before cutting it. The cream cheese needs time to set, and the pieces will be easier to cut after cooling. Why I make this recipe often I love it because it uses simple ingredients and doesn’t require complicated preparations. The chocolate flavor remains dominant, but the cream cheese changes the texture and makes the dessert more interesting than a regular brownie. Plus, the marbled appearance happens easily without needing to work each piece separately. It’s also a great recipe when you want to prepare the dessert ahead of time. After cooling, the brownies can be cut more neatly, and the cream remains visible between the chocolate layers. Tips and Variations Tips Let the chocolate mixture cool before adding the eggs. This is one of the important steps for a smooth mixture. Don’t beat the eggs excessively. The recipe calls for them to be lightly beaten, not whipped into a foam or airy mixture like for sponge cake. Mix the flour only until incorporated. If you overwork the mixture, the texture of the brownies may become less dense and smooth. For the marbled effect, the knife should only be used on the surface. A few movements are sufficient; there’s no need to mix the entire dessert. The toothpick test should be done in the chocolate part, not just in the cream cheese. The cream may remain softer than the brownie batter and could affect the test result. Substitutions Margarine is not substituted in the original recipe, so to maintain the original taste and texture, it’s best to use it in the specified amount. Vanilla can be used as extract or seeds, depending on what you have on hand. The same applies to both the chocolate mixture and the cream cheese. Variations You can make the marbled pattern more subtle or more pronounced, depending on how much you swirl the knife through the top layer. However, don’t alter the layers too much, as the recipe is built on alternating the chocolate mixture with the cream cheese. For larger pieces, cut the dessert after it has cooled and portion it according to the size of your pan. The source doesn’t specify the pan size or number of servings, so the thickness and size of the pieces will vary. Serving Ideas Brownies can be served plain after cooling. The cream cheese and chocolate layer are sufficient without needing a separate topping. For a more uniform appearance, trim the edges if they have baked more than the center, then cut the rest of the dessert into squares or rectangles. Frequently Asked Questions 1. Why should the chocolate mixture cool before adding the eggs? If the mixture is too hot, the eggs may scramble when added. Cooling ensures the mixture remains smooth and the eggs can be incorporated properly. 2. How do I achieve the marbled effect? After pouring the last layer of chocolate, gently run a knife through the top of the mixture. The movement should be superficial. If you mix too deeply, the cream cheese and chocolate will combine completely. 3. How do I know when the brownies are baked? Use the toothpick test. The dessert is done when there’s no raw batter left. Since it also contains cream cheese, it’s better to check the chocolate part and let the dessert cool before cutting. 4. Can I cut the dessert immediately after taking it out of the oven? It’s preferable to let it cool. If you cut it while it’s still very hot, the layers may be soft, and the cream won’t have enough stability for clean slices. Nutritional Values The values are estimates and refer to the entire mixture, as the recipe does not specify the pan size, number of servings, or exact brand of ingredients. For the entire dessert, the estimate is approximately 5,500–5,900 kcal, depending on the dark chocolate, margarine, and Philadelphia cheese used. Estimated nutritional content for the entire recipe: Protein: approximately 65–75 g Carbohydrates: approximately 570–610 g Fats: approximately 380–420 g For one serving, the values can only be calculated after determining the number of pieces. For example, if the dessert is divided into 12 equal servings, one piece would have approximately 460–490 kcal, with 5–6 g of protein, 48–51 g of carbohydrates, and 32–35 g of fat. These figures remain indicative. Storage and Reheating Due to the cream cheese, store the brownies in a covered container in the refrigerator. Let them sit at room temperature for a bit before serving for a more pleasant texture. Reheating isn’t necessary. They can be enjoyed cold or after sitting out for a little while. If you heat them, do so very briefly, as the cream cheese can soften, and the pieces may lose their shape.

Brownies with cream cheese

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