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Cream Cheese Brownies with Chocolate Ganache

Elina James
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Desserts
Cuisine American
Servings 16 servings
Calories 300 kcal

Ingredients
  

  • For the Brownie Base:
  • 1 cup (225 g) unsalted butter, melted
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup (120 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • For the Cream Cheese Layer:
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • For the Chocolate Ganache:
  • ½ cup (120 ml) heavy cream
  • 4 oz (115 g) semi-sweet chocolate, chopped

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
  • Prepare the Brownie Base: In a large bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, beating well after each addition .Stir in vanilla extract. Sift in flour, cocoa powder, salt, and baking powder. Fold gently until combined.
  • Prepare the Cream Cheese Layer: In a separate bowl, beat together cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
  • Assemble the Brownies: Pour half of the brownie batter into the prepared pan and spread evenly. Carefully spread the cream cheese mixture over the brownie layer. Drop spoonfuls of the remaining brownie batter on top of the cream cheese and gently swirl with a knife for a marbled effect (optional).
  • Bake: Bake in preheated oven for 28–32 minutes or until a toothpick inserted in the brownie portion comes out with a few moist crumbs. Avoid overbaking to maintain fudginess.
  • Prepare the Ganache: In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Pour over chopped chocolate in a heatproof bowl and let sit for 1–2 minutes. Stir until smooth and glossy.
  • Add Ganache: Pour the chocolate ganache over the cooled brownies, spreading evenly with a spatula. Let ganache set at room temperature or in the refrigerator before slicing.