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5 from 2 votes

Cream Cheese Brownies

Deliciously fudgy brownies with a hidden layer of cream cheese in their centre.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 9 brownies
Author: Passionate Baker


  • 125 g dark chocolate
  • 125 g salted butter
  • 2 large eggs
  • 200 g caster sugar
  • 1 tsp vanilla extract
  • 75 g plain flour
  • 200 g cream cheese, cold


  • Preheat the oven to 180°C, and grease + line a 9-inch brownie tin with parchment paper. Prepare the cream cheese by cutting it into thin slices - we're not looking for perfection here - and returning it to the fridge for now.
  • In a medium pot, melt the chocolate and butter together over a medium-low heat. Nigella doesn't bother with a bain-marie, so I followed her lead and nothing terrible happened. When melted, set aside to cool slightly.
  • In a medium bowl, use a whisk to lightly beat together the sugar, eggs, and vanilla.
  • Pour the melted chocolate mixture into the egg mixture in a slow steady stream, whisking all the while.
  • Measure the flour directly into the bowl, and whisk until no lumps of flour remain.
  • Pour half of the batter - by eye is fine - into the prepared brownie tin, spread the sliced cream cheese evenly over the top of it, and then cover the cream cheese with the remaining batter. Use a spatula to spread the top batter around, ensuring the cream cheese is covered.
  • Bake in the preheated oven for 20-25 minutes, or until the top is papery but a skewer inserted into the centre comes out "still-sticky". Cool in the tin for 10-minutes before moving to a wire rack to cool completely. Slice and enjoy!