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Chocolate Chip Brownies Swirled with Cream Cheese

  • Cook Time: 35 minutes
  • Course: Dessert

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Ingredients

For Brownies

  • 1 cup unbleached all-purpose flour
  • 3 tablespoons plain cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt1 cup (2 sticks) unsalted butter
  • 2 ounces unsweetened chocolate, chopped
  • 6 ounces bittersweet chocolate, chopped
  • 1 teaspoon instant espresso powder
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups granulated sugar
  • 3 generous tablespoons "Lyles" Golden Syrup (or use light corn syrup)
  • 3 extra-large eggs, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 cup semisweet chocolate chips

For Icing

  • 2 tablespoons unsalted butter, melted
  • 12 ounces cream cheese (1 1/2 8-ounce blocks), at room temperature
  • 1 tablespoon sour cream
  • 1/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 extra-large egg, at room temperature
  • 1 pinch of salt

Directions

Step 1

Line a 13 x 9-inch baking dish with Reynolds Wrap® Pan Lining Paper, allowing a 2-inch overhang at each end. Brush the paper with melted butter, which will add flavor to the brownies, and set the pan aside.

Step 2

If using a glass dish, preheat the oven to 325°F. If using a metal pan, preheat to 350°F.

Step 3

Using an electric mixer, beat the cream cheese with the sour cream, sugars, vanilla, egg and salt until smooth. Set aside.

Step 4

Combine both types of flour, baking powder, and salt using a whisk. Sift this mixture into another bowl.

Step 5

In a 2 1/2-quart heavy-bottomed saucepan, melt the butter with the two types of chopped chocolate over low heat. Remove the pan from the heat and stir in the espresso powder and vanilla. Whisk the sugar and syrup into the melted chocolate mixture until smooth. Add the eggs, one at a time, whisking well after each addition. Whisk in the egg yolk and, when smooth, add the dry ingredients. Using a batter-whisk, combine the mixtures, until smooth.

Step 6

Fold in the chocolate chips, using a large rubber spatula.

Step 7

Place the pan into the preheated oven and bake the brownies until a toothpick, inserted into the center, comes out with some chocolate adhering to it without being overly wet. (If you shake the pan, gently, the brownie cake will jiggle, just a bit), about 35 minutes. Avoid over-baking.

Step 8

Place the pan on a wire rack and let the brownie cake cool thoroughly. Once cool, cover the pan with aluminum foil and let it sit, for at least 4 hours (preferably overnight) in the refrigerator.

Step 9

To cut the brownies, lift the brownie cake out of the pan, using the overhang of foil as a handle, and invert onto another flat tray, lined with wax paper.

Step 10

Peel off the foil, then re-invert, right side up, and discard the wax paper.

Step 11

Slice the slab into 2-inch squares, using a sharp knife.

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