These Philadelphia cream cheese brownies might become your favorite brownies: soft and squishy with a cheesecake filling.
These Philadelphia cream cheese brownies are another recipe that will add a few centimeters to your waistline just by reading the ingredient list.
But I just have to tell you that these brownies are so good that your brain will just take a break from reality and not care about the calories anymore; you will just want to continue putting yet another piece of brownie in your mouth, tasting that chocolatey-cheesy deliciousness and feeling that incredible moist, sticky, squishy texture.
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How to make Philadelphia brownies?
- I got this recipe from an old issue of Good Food, a copied-down recipe from the time I used to live in London, and old issues of the magazine used to lie on the table in the coffee room. I scribbled out one recipe or another every chance I got, and this is one of those recipes scribbled down over 10 years ago and only baked recently. What a waste of time! I should have done that earlier!!!
- It might take a few extra minutes to put together than a regular brownie recipe would take, but it is all worth it.
- Otherwise, it is pretty straightforward: melt some chocolate, make two mixtures instead of one, and put everything in the tin. Swirl the batter and bake.
- And the result is heavenly; I can barely imagine anyone not liking them.
- I slightly underbaked the cake and liked that very much. It was just firm around the edges and quite gooey in the middle, so good!
- Let the Philadelphia cream cheese brownies cool completely in the tin; it will be easier to get them out and cut them.
- It also helps if you let the parchment paper longer than the sides of the pan; once the brownie is cool, you can just lift it out of the tin.
Keep refrigerated in airtight containers for up to 5 days.
You can also freeze the cream cheese brownies. Place the squares into airtight containers with pieces of parchment paper in between so that they don't stick to each other. You can freeze them for up to 3 months.
Brownies are always amazing on their own, but if you want to push the excess further, try serving them with strawberries and whipped cream or with vanilla ice cream. Amazing!
More cheesecakes with cream cheese
Philadelphia Cream Cheese Brownies
- Cream cheese mixture:
- 400 g Philadelphia cream cheese 14 oz/ 1 ¾ cup
- 125 g granulated sugar 4.4 oz/ ⅔ cup
- 1 teaspoon vanilla extract
- 2 eggs
- 200 g plain chocolate 7 oz
- 200 g unsalted butter 7 oz/ ¾ cup + 2 tablespoons
- 225 g granulated sugar 8 oz/ 1cup + 2 tablespoons
- 3 eggs
- 125 g all-purpose flour 4.4 oz/ 1 cup
Cream cheese mixture:
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and line a 20x30 cm/ 8x12 inch tin with parchment paper, leaving the paper slightly overhanging.
- Cheese mixture: Beat together the cream cheese, sugar, and vanilla extract until well mixed. Add 2 eggs, one at a time, and beat until smooth and creamy. Set aside.
- Melt the chocolate: Chop the chocolate finely. Place it in a small metal bowl together with the butter, place the bowl over a pan with water. Make sure the water doesn't touch the bowl with the chocolate. Heat the water, but don't let it come to a boil. Melt the chocolate and the butter while stirring very frequently. Set aside.
- Batter: In another bowl, whisk together the sugar with the remaining 3 eggs until creamy. Slowly add the melted chocolate mixture and whisk well. Sieve the flour over the mixture and fold it in carefully.
- Assemble: Pour about ¾ of this mixture in the prepared pan and level. Spoon the cream cheese over the brownie mixture carefully. Add the remaining brownie mix in dollops all over the place, level, and marble the cake with the help of a skewer.
- Bake for about 35 to 40 minutes until just set in the middle. Leave to cool completely in the tin and lift out with the help of the overhanging parchment paper. Cut into small squares.