Cream Cheese Brownies Recipe

Sour-zesty brownies from the U.K.'s Cake Boy. This takes the best of a rich, traditional brownie, but gives it a twist: the soft cream cheese adds a fresh and light taste.


1/4 lb. plus 2 tbsp unsalted butter, plus extra for greasing
7 oz. bittersweet chocolate, broken into pieces
6 tbsp freshly made strong espresso
Generous 1 cup superfine sugar
1 tsp vanilla extract
Pinch of salt
3 eggs
1 cup all-purpose flour

Marbling Mixture
2/3 cup cream cheese
1/4 cup superfine sugar
1 egg, beaten
1 tsp vanilla extract


Step 1: Preheat the oven to 350°F. Grease an 8″ square pan with extra butter, and line it with parchment paper.

Step 2: Melt the butter and the chocolate in a large heatproof bowl over a pan of gently simmering water, stirring occasionally (the bowl should not touch the water). Remove the bowl from the heat and cool slightly.

Step 3: Stir the sugar, vanilla, and salt into the butter-chocolate mixture, then whisk in the eggs, using a wooden spoon or electric hand mixer, and beat until smooth. Stir in the coffee, then sift in the flour and carry on beating until glossy. Set aside.

Step 4: For the marbling mixture, in a bowl beat the cream cheese until smooth, then stir in the sugar, egg, and vanilla.

Step 5: Spoon the first, dark mixture into the prepared pan, then add the cheese marbling mixture and use a knife to cut through to create a marbled effect. Bake in the preheated oven for 30 minutes. You may need to cover the pan with foil for the last 10 minutes of cooking. Allow to cool in the pan, then cut into squares.

See more recipes from Eric Lanlard.

Reprinted with permission from Eric Lanlard’s Cake Boy (2011 Mitchell Beazley).