Cream Cheese Brownies Recipe (Easy and Fudgy) | Kitchn

Create a parchment paper sling. For easier removal of your brownies, coat your baking pan with cooking spray, then line with parchment paper or foil so that it covers the bottom and hangs over two sides. Lightly coat the paper or foil with cooking spray.Use your favorite type of chocolate. Feel free to use either semisweet or bittersweet chips or bars. For the cutest brownies, I like to use chips, because you can sprinkle some on top just before baking. If using semi-sweet or bittersweet chocolate bars, coarsely chop 10 ounces (no need to chop chocolate chips, you will need 1 1/2 cups plus 2 tablespoons). Transfer 1 cup to a medium microwave-safe bowl and reserve the remaining for topping.Add the remaining 8 tablespoons (1 stick) unsalted butter to the bowl of chocolate. Microwave in 30-second intervals, stirring after each, until almost completely melted and smooth, about 1 minute and 15 seconds. Stir until completely melted and smooth.Place 1 cup plus 2 tablespoons of the all-purpose flour, 2 tablespoons cocoa powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking powder in a medium bowl and whisk to combine. Add to the chocolate mixture and stir with a rubber spatula until just combined with no streaks of flour; the batter will be thick. Add the remaining 3 tablespoons granulated sugar, 1 large egg, and 1/2 teaspoon vanilla extract to the cream cheese and butter, and fold with a rubber spatula until a mostly smooth mixture forms. Add the remaining 3 tablespoons all-purpose flour and fold until just combined. It will be smooth with some small lumps.Pour half of the chocolate batter into the baking pan. Pour all of the cream cheese batter over the bottom layer and spread into an even layer. Using a spoon, dollop the remaining chocolate batter evenly onto the cream cheese. The cream cheese should be partially covered with some spots on top. Using a paring knife, swirl the cream cheese into the chocolate batter in a few places but do not over-mix. Sprinkle evenly with the reserved chocolate.