Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands-On Time
30 Mins
Total Time
2 Hours 5 Mins
Makes 4 dozen

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread half of batter into a greased 13- x 9-inch pan.

Step 3

Beat softened cream cheese, 1/4 cup sugar, 1 egg yolk, and vanilla at medium speed with an electric mixer until smooth. Dollop cream cheese mixture over brownie batter in pan. Dollop with remaining brownie batter, and swirl together using a paring knife.

Step 4

Bake at 325° for 35 to 40 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Let cool 1 hour on a wire rack. Cut into squares.

Ratings & Reviews

kellyyyyp624's Review

June 21, 2011
These turned out just okay. They stuck to the pan even though I greased it like instructed; I also think there is too much sugar in the recipe. Also, this made a more "fudgy" brownie than I'm used to. Perhaps with some tweaking of the sugar and flour amounts it will turn out better and not be so sticky. The flavor was delicious though, so I will be trying it again with some changes.

Red65Rain's Review

April 17, 2013

smittenkittens's Review

April 18, 2012

dogwoman52's Review

April 17, 2012

Champ98's Review

June 17, 2011