Skip to main content

Cream Cheese Brownie

Classic chocolatey brownie marbleised with luscious cream cheese.

Need I say more?


Cream Cheese Brownies

(from Baking Illustrated)


Brownie base:

100g plain flour

1/4 tsp salt

1/2 tsp baking powder

70g dark chocolate, broken into pieces

100g plain chocolate, broken into pieces

120g unsalted butter, cut into small cubes

1 cup sugar

2 tsp vanilla extract

3 large eggs

Cream cheese filling:

1 (8 oz) block cream cheese, at room temperature

1/4 cup sugar

1/2 tsp vanilla extract

1 egg yolk

1. Whisk flour, salt and baking powder together. Set aside.

2. Melt the chocolates and butter.

3. Whisk in sugar and vanilla extract.

4. Whisk in eggs, one at a time. Mix sure well combined before adding the next.

5. When the chocolate mixture is smooth and shiny, whisk in the flour mixture. Set aside.

6. Cream the cream cheese, sugar, egg yolk and vanilla extract until smooth.

7. Pour half of chocolate mixture and drop dollops of cream cheese mixture and pour remaining chocolate mixture and remaining cream cheese mixture into a aluminum lined and greased 8-inch square baking pan. Using a knife, draw big "S"s in the baking pan to swirl the cream cheese into the chocolate mixture.

8. Bake in preheated oven at 160 degC for 55 to 60 minutes or until a skewer inserted in the centre comes out clean.

Note: I have used a combination of metric measurement as well as American system of cups/tbsp depending on whichever is convenient.


  1. Thanks for being my food taster. Glad that you liked it! (^.^)

  2. looks very very yummy!!! er.. can i steal the recipe from you? :)

  3. wow rene, this looks fantastic!! can i hv a slice, please? :)

  4. Thanks Lyn. Will post the recipe here shortly. Stay tuned.

    Thanks Evan. Catch!! =)


Post a Comment

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.

Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?

The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Conversation With A Pre-Teen

Conversation #36845

Princess: "Mummy, what's this in your phone's photo gallery?"

Me: "Oh, that's my 杏仁茶(Chinese Almond milk drink)."

Princess: "It looks like my slime."

Me: "..."

I still cannot phantom the joy of playing with slime.

This was indeed my precious homemade Chinese almond milk which I had to rationed carefully since I had made only a small quantity to try out. There are plenty of recipes out there, and me being me, I just bought a bag of Chinese almonds (南杏) and just winged it without any measurements. I am beginning to cook like my mum, with whom I am forever exasperated when I try to coax a recipe of my favourite dish out from her. So now I am equally unable to give a recipe here. Sigh ... I guess I am really my mother's daughter. But I will not leave you in the lurch. I made this Chinese almond milk based on this video from YTower Cooking Channel, so go check it. The method is so easy and the result is unlike any…