Cream Cheese Brownies

  • Yield 20 pieces

Nothing improves the delicious goodness of chocolate brownies like the rich cream cheese marbleized in this recipe.


3 ounces cream cheese, softened
2 tablespoons butter, softened
1/4 cup sugar
1 -- egg
1 tablespoon flour
1/2 teaspoon vanilla extract
1 package German's sweet chocolate
3 tablespoons butter
2 -- eggs
3/4 cup sugar
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 cup chopped pecans


  1. Beat the cream cheese with 2 tablespoons butter in a mixing bowl until light.  Add 1/4 cup sugar and beat until smooth.  Beat in one egg, one tablespoon flour and the vanilla; set aside.  Melt the chocolate with 3 tablespoons butter in a saucepan, stirring to blend well; cool.  Beat 2 eggs in a mixing bowl until thick and lemon-colored.  Add 3/4 cup sugar, 1/2 cup flour, baking powder, salt and almond extract and mix well.  Stir in the chopped pecans and the cooled chocolate mixture.
  2. Reserve one cup of the batter.  Spread the cream cheese mixture evenly over the top.  Drop the reserved batter over the cream cheese mixture and swirl with a knife to marbleize.  Bake at 350F for 35 to 40 minutes or until the brownies test done.  Cool on a wire rack and cut into squares.

Recipe reprinted with permission from The Junior League of Rhode Island’s A Tasteful Reflection of Historic Rhode Island (Providence, Rhode Island, 1995).



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