Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup high-quality unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a large mixing bowl, whisk together the melted butter and 2 cups of sugar until well combined. Add the four eggs and 1 tablespoon of vanilla extract, beating vigorously until the mixture looks pale and smooth.
- Sift the flour, cocoa powder, and salt directly into the wet ingredients. Use a spatula to gently fold the mixture together until just combined; do not overmix, as this can make the brownies cakey rather than fudgy. Fold in the chocolate chips. Set aside about 1.5 cups of this batter for the top layer.
- In a separate medium bowl, beat the softened cream cheese with 1/4 cup sugar, the egg yolk, and 1/2 teaspoon of vanilla. Mix until the filling is completely smooth and creamy. Ensure there are no lumps of cream cheese left, as this ensures a consistent stuffed texture throughout the center of the brownies.
- Spread the main portion of the brownie batter into the prepared baking pan, smoothing it into the corners. Carefully pour the cream cheese mixture over the bottom brownie layer and spread it evenly to the edges. Finally, dollop the reserved 1.5 cups of brownie batter over the cream cheese layer. You can gently spread it or use a knife to create a light swirl pattern. Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. For the cleanest slices, refrigerate the brownies for at least two hours before cutting. Use the parchment paper overhang to lift the entire block out of the pan and slice into 16 squares using a sharp, warm knife.
- Cook Time: 55 minutes