Cream cheese swirl brownies from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 69) by Erin Jeanne McDowell

  • cream cheese
  • eggs
  • dark chocolate
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 25, 2018

    I used 72% bittersweet chocolate and also added 1/2 tsp instant espresso powder to boost the chocolate flavor. Although the brownies are thin in a 9x9" pan, you need the surface area for all the cream cheese. The brownie batter and cream cheese mixture didn't swirl together much even though I ran the knife through about 4 times in each direction. The only downside of that was that the cream cheese ended up with little bubble pockmarks on top, making it less attractive. But you don't notice that in the individual bars too much. These brownies are super moist, fudgy, and delicious. Highly recommended if you love cream cheese brownies!

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