Cream Cheese Brownies

JM Avallone


I got the idea of the sour cream addition from the cooks illustrated site it offsets the strong chocolate, some suggest adding instant coffee which I would have but forgot. when I tasted these warm I hated them room temp still was not sure but after a day in the fridge I could not stop eating them. I think the bite of the sour cream might take a minute to get used to but when you do look out. I do suggest only using the double chocolate mix because of the sour cream addition. they also say you must end with the brownie so the mixture cooks correctly to insure no dry edges & not soggy.


☆☆☆☆☆ 0 votes

30 Min
55 Min


  • 2 box
    ghirardelli double chocolate brownie mix
  • 2
    eggs (slightly beaten )
  • 1/2 c
  • 2/3 c
    oil ( i used canola)
  • 1 c
    nuts chopped, i used pecans

  • 8 oz
    cream cheese room temp
  • 4 Tbsp
  • 2 Tbsp
  • 1 c
    low fat sour cream (silly right)
  • 1 Tbsp
    nutella ( optional )

How to Make Cream Cheese Brownies


  1. preheat oven to 325 deg. I lined a 9 x 13 glass pan with parchment paper
  2. beat in a bowl the room temperature cream cheese nutella, sugar, flour, add vanilla. set to the side
  3. into the brownie mix beat in the two room temp. eggs, water, oil, fold in nuts ( if using )
  4. in pan spread about a little more then half of the brownie mixture, on top of that spread all of the cream cheese mixture. this photo does not show how I spread out the cheese
  5. on top of that dollop the rest of the brownie mixture
  6. then with a knife run the top brownie mixture thru the layers

Printable Recipe Card

About Cream Cheese Brownies

Course/Dish: Chocolate Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy For Kids

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