Small-Batch Cream Cheese Brownies
By Andrea GearyPublished on June 5, 2023
Time
45 minutes, plus 40 minutes cooling
Yield
Makes 4 brownies
Ingredients
Brownie Batter
1 ounce (28 grams) unsweetened chocolate, chopped fine2 tablespoons unsalted butter 5 tablespoons (2¼ ounces/64 grams) sugar 1 large egg yolk 2 teaspoons water ¼ teaspoon vanilla extract 2½ tablespoons (¾ ounces/21 grams) all-purpose flour ⅛ teaspoon baking powder ⅛ teaspoon table saltCream Cheese Filling
1 ounce (28 grams) cream cheese, cut into 4 pieces2 tablespoons sour cream 1½ teaspoons sugar ¾ teaspoon all-purpose flourBefore You Begin
When making small batches, accurate measurements are crucial for success; we strongly recommend that you weigh your flour and sugar.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Generously grease 4 cups of muffin tin.
- Microwave chocolate and butter in medium bowl at 50 percent power, stirring occasionally until melted, 30 to 40 seconds. Whisk in sugar. Add yolk, water, and vanilla and whisk until incorporated. Add flour, baking powder, and salt and whisk until smooth. Transfer 1 tablespoon batter to small microwave-safe bowl. Divide remaining batter among prepared muffin cups and spread into even layer.
- Microwave cream cheese until soft, about 10 seconds. Add sour cream, sugar, and flour and whisk to combine. Divide cream cheese filling among prepared muffin cups and spread evenly over batter.
- Microwave reserved batter until warm and pourable, about 10 seconds. Drizzle over cream cheese filling. Using toothpick, swirl batter through cream cheese filling, making marbled pattern.
- Bake until toothpick inserted in center comes out with few moist crumbs attached, 18 to 20 minutes, rotating pan halfway through baking. Let cool in pan on wire rack for 20 minutes.
- Invert muffin tin over rack and rap sharply until brownies release. Turn brownies over and cool 20 minutes. Serve warm or at room temperature. (Store leftover brownies in the refrigerator.)
for the brownie batter
for the cream cheese filling
Time
45 minutes, plus 40 minutes coolingYield
Makes 4 browniesIngredients
Brownie Batter
Cream Cheese Filling
Ingredients
Brownie Batter
Cream Cheese Filling
Ingredients
Brownie Batter
Cream Cheese Filling
Why This Recipe Works
When done right, the two batters must complement each other rather than compete. We used unsweetened chocolate for bold chocolate flavor and a cakey brownie batter so that the added liquid from the cream cheese filling didn't make the brownies soggy or too dense. The addition of sour cream to the cream cheese swirl added a pleasing tang that complemented the brownies' sweetness. The usual method of dolloping cream cheese over the brownie batter before swirling delivers a soggy center and dry edges. To ensure even baking and the right balance of cream cheese swirl and chocolate in every bite, we spread the cream cheese mixture evenly over the brownie batter and then dolloped reserved brownie batter on top before swirling.
Before You Begin
When making small batches, accurate measurements are crucial for success; we strongly recommend that you weigh your flour and sugar.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Generously grease 4 cups of muffin tin.
- Microwave chocolate and butter in medium bowl at 50 percent power, stirring occasionally until melted, 30 to 40 seconds. Whisk in sugar. Add yolk, water, and vanilla and whisk until incorporated. Add flour, baking powder, and salt and whisk until smooth. Transfer 1 tablespoon batter to small microwave-safe bowl. Divide remaining batter among prepared muffin cups and spread into even layer.
- Microwave cream cheese until soft, about 10 seconds. Add sour cream, sugar, and flour and whisk to combine. Divide cream cheese filling among prepared muffin cups and spread evenly over batter.
- Microwave reserved batter until warm and pourable, about 10 seconds. Drizzle over cream cheese filling. Using toothpick, swirl batter through cream cheese filling, making marbled pattern.
- Bake until toothpick inserted in center comes out with few moist crumbs attached, 18 to 20 minutes, rotating pan halfway through baking. Let cool in pan on wire rack for 20 minutes.
- Invert muffin tin over rack and rap sharply until brownies release. Turn brownies over and cool 20 minutes. Serve warm or at room temperature. (Store leftover brownies in the refrigerator.)
for the brownie batter
for the cream cheese filling
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