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Per serving
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- 1
Prep the pan and cream the butter
Preheat your oven to 350°F and coat a 9-inch square pan with cooking spray. Separate 2 of the eggs, dropping each white into its own small bowl (save or toss the yolks). In a mixing bowl, beat 6 tablespoons of softened butter with 3/4 cup of the sugar until the mixture looks crumbly. Softened butter matters here — it whips up light and helps everything blend evenly.
- 2
Make the brownie batter
Beat the remaining whole egg, one of the egg whites, and the vanilla into the butter mixture until smooth. In a separate bowl, whisk together the flour and cocoa powder, then gradually add it to the wet ingredients, mixing just until the streaks disappear. Stop as soon as it comes together — this is the moment that keeps brownies fudgy instead of dry. Spread the batter evenly into the prepared pan.
- 3
Whip up the cream cheese swirl
In a small bowl, beat the cream cheese with the remaining 1/4 cup sugar until completely smooth, then beat in the last egg white. Make sure there are no lumps now — any bits that don't smooth out will still be there after baking.
- 4
Swirl and bake
Drop the cream cheese mixture in rounded tablespoonfuls all over the batter. Drag a butter knife back and forth through it a few times to marble the two together — go easy so you keep clean ribbons rather than a muddy blur. Bake for 25 to 30 minutes, until the top is set and the edges start to pull away from the pan. Cool completely in the pan on a wire rack before slicing.
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Cream Cheese Swirl Brownies
Created by: SugarAndButter
Ingredients
- 3 eggs
- 6 tbsp butter
- 1 cup sugar
- 3 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 8 oz cream cheese
Instructions
- Prep the pan and cream the butterPreheat your oven to 350°F and coat a 9-inch square pan with cooking spray. Separate 2 of the eggs, dropping each white into its own small bowl (save or toss the yolks). In a mixing bowl, beat 6 tablespoons of softened butter with 3/4 cup of the sugar until the mixture looks crumbly. Softened butter matters here — it whips up light and helps everything blend evenly.
- Make the brownie batterBeat the remaining whole egg, one of the egg whites, and the vanilla into the butter mixture until smooth. In a separate bowl, whisk together the flour and cocoa powder, then gradually add it to the wet ingredients, mixing just until the streaks disappear. Stop as soon as it comes together — this is the moment that keeps brownies fudgy instead of dry. Spread the batter evenly into the prepared pan.
- Whip up the cream cheese swirlIn a small bowl, beat the cream cheese with the remaining 1/4 cup sugar until completely smooth, then beat in the last egg white. Make sure there are no lumps now — any bits that don't smooth out will still be there after baking.
- Swirl and bakeDrop the cream cheese mixture in rounded tablespoonfuls all over the batter. Drag a butter knife back and forth through it a few times to marble the two together — go easy so you keep clean ribbons rather than a muddy blur. Bake for 25 to 30 minutes, until the top is set and the edges start to pull away from the pan. Cool completely in the pan on a wire rack before slicing.