In a quaint café nestled in the heart of Prague, I stumbled upon a dessert that forever changed my perception of brownies. While enjoying a cup of rich espresso, I tasted a decadent brownie swirled with a luscious cream cheese mixture. The contrast of the fudgy chocolate with the tangy cream cheese was an experience that beckoned me to recreate it in my own kitchen. This recipe captures that moment, marrying the richness of chocolate with the creamy, dreamy flavors of cream cheese.

Ingredients:

For the Brownie Base:

  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

For the Cream Cheese Swirl:

  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (40g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions:

Melt the unsalted butter in a saucepan over low heat. Once melted, remove it from the heat and stir in the granulated sugar until smooth. Allow the mixture to cool for a few minutes.

In a mixing bowl, combine the eggs and vanilla extract, then whisk them into the butter and sugar mixture until well blended.

Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.

Preheat your oven to 350°F (175°C) and grease a 9×9-inch (23×23 cm) baking pan or line it with parchment paper for easy removal.

In a separate bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.

Pour half of the brownie batter into the prepared baking pan, spreading it evenly. Spoon dollops of the cream cheese mixture over the brownie layer, then add the remaining brownie batter on top.

Using a knife or a skewer, gently swirl the cream cheese mixture into the brownie batter to create a marbled effect. Be sure not to over-swirl; you want distinct ribbons of cream cheese.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Once baked, allow the brownies to cool in the pan on a wire rack. For the best texture, let them cool completely before cutting into squares.

Serve these decadent Velvet Cream Cheese Swirl Brownies with a dusting of powdered sugar or a scoop of vanilla ice cream for a delightful treat that captures the essence of my Prague adventure.