Cream-Cheese Brownies

They should Cocoa!

I can’t bake:

I tried last month’s ‘We should cocoa’ challenge and it was too embarrassing even to post a photo!  It did actually taste very good…my macaroon batter worked just fine.  Unfortunately my presentation skills didn’t…and I ended up with little green snail biscuits.

This month’s challenge is just a little bit easier and so I’ve had a go.  My Cream-Cheese Brownies are based on a David Lebovitz recipe…and are probably the best thing I’ve baked to date in terms of sheer yumminess.  That might just have something to do with the 85% green and blacks chocolate…or just be greed on my part!

So here’s the link to the original recipe and then my version and method.  Mine really didn’t look much like the original photo…and I suspect the reason was the creamcheese mixture being just too runny.  So next time I will try a different brand…or just not mix it so much.

Cream Cheese Brownies

Serves 12
Prep time 20 minutes
Cook time 35 minutes
Total time 55 minutes
Meal type Dessert
Misc Serve Cold, Serve Hot
By author David Lebovitz


  • 85g Unsalted Butter
  • 125g Dark chocolate (should be at least 70%)
  • 125g Caster Sugar
  • 2 Large Eggs
  • 70g Plain Flour
  • 1 heaped tablespoon Bournville Cocoa Powder
  • 1 pinch Salt
  • 1/8 teaspoon Vanilla powder ((you can use vanilla sugar in place of the caster sugar and this))
  • 80g Chocolate chunks ((or substitute chopped 70% chocolate))
  • 200g Cream cheese
  • 1 Large Egg Yolk
  • 75g Caster Sugar
  • 1 pinch Vanilla Powder ((you can use vanilla sugar in place of the caster sugar and this))


Step 1 Prepare an 8 inch square pan by lining with foil and then greasing the foil lightly
Step 2 Heat the oven to 180c
Step 3 Break the chocolate into pieces and place in a medium bowl with the butter
Step 4 Melt chocolate and butter in the microwave and stir to mix through.
Step 5 Stir 130g of caster sugar through the mixture and continue stirring till it has all dissolved
Step 6 Sift the flour, cocoa powder and salt into the chocolate mixture and stir through.
Step 7 Add the chocolate chunks and vanilla to the batter and then pour/spread into the prepared tin
Step 8 Beat the cream-cheese, egg yolk, remaining vanilla and sugar together
Step 9
Blob the cream-cheese mixture on top of the chocolate brownie mix and then using a palate knife, stir through to create a marbled effect.
Step 10
Bake in the oven for 30-35 minutes till the batter is set
Step 11 Remove from the oven and allow to cool, before peeling away the foil and cutting into squares.
Step 12 Eat any left over crumbs while warm and be virtuous and freeze the rest;)


I really am very pleased with these.  I’ve been VERY well behaved and frozen most of them because the illustrious Mr Lebovitz says they freeze well…and also because I am still eating my way through a stack of easter eggs.  But they are gooey in exactly the way brownies should be when warm…and moist and beautiful when cold.  And I could just go and take one out of the freezer now and warm it through…but I am NOT NOT NOT going to do so…


I’m entering them into this month’s We Should Cocoa challenge.



Cream cheese Brownies

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  1. says

    Fantastic Fiona, just shows of course you can bake. They look really delicious, fudgy with a nice crisp top, as a good brownie should be but with an extra cheesy twist. I’ve only made cream cheese brownies with the cheese as a middle layer – will now have to try this method. Really pleased you entered WSC this time and thank you.

    • says

      you never saw the snail-macaroons, I wish I’d taken a pic just to show you how funny they looked…they were meant to be for your ‘green and chocolate’ event (I was going to fill with chocolate mint ganache, but in the end they looked so silly I didn’t even try!

  2. says

    I baked them this afternoon, completely fabulous! Totally chocolatey! Thanks so much for such an inspiring post. Would you mind if I write a short post, linkiing to you for recipe (and your wonderful photo)?
    Enjoy your holiday, Jude x


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