Becky Luigart-Stayner; Jan Gautro
28 servings (serving size: 1 brownie)

For moist and fudgy results, be careful not to overbake. When the brownies are perfectly done, the edges of the batter will just begin to pull away from the pan.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 3/4 cups sugar, cocoa, baking powder, and salt in a large bowl, stirring well with a whisk. Place butter and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring once. Combine milk, 1/2 teaspoon vanilla, and eggs, stirring well with a whisk. Add chocolate mixture and milk mixture to flour mixture; beat with a mixer at medium speed until blended. Spoon batter evenly into a 13 x 9-inch baking pan coated with cooking spray.

Step 3

Place remaining 1/4 cup sugar, remaining 1/4 teaspoon vanilla, cheese, and egg white in a medium bowl; beat at medium speed until well blended using clean, dry beaters. Drizzle cheese mixture evenly over chocolate mixture; swirl batters together using the tip of a knife. Bake at 350° for 30 minutes or until batter begins to pull away from sides of pan. Cool completely on a wire rack.

Ratings & Reviews

moviegirl's Review

September 02, 2009
I made these brownies a couple of times. The first couple of times, they turned out fanastic! Fudgy and the cream cheese turned out great. The last time I baked them, it just wouldn't get done. Could have been my oven, because that's happened before. But they are yummy and I would make them again.

kaffrinn's Review

December 19, 2008
I don't think it's fair to review these brownies as 1 star if you just so happen to like fudgy brownies as opposed to the cake-like kind. I think these are wonderful brownies and I will be proud to serve them to guests tomorrow night!