Ingredients
Scale
For the brownie base:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
For the lemon cream cheese swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the brownie batter: In a large bowl, whisk together melted butter and sugar until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, sift together cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Don’t overmix.
- Prepare the cream cheese swirl: Beat softened cream cheese and sugar until smooth and creamy. Add egg, lemon juice, zest, and vanilla. Mix until well combined.
- Pour the brownie batter into the prepared pan. Drop spoonfuls of the cream cheese mixture over the top.
- Using a knife or skewer, swirl the cream cheese mixture through the brownie batter. Don’t overdo it – you want distinct swirls.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool completely in the pan before lifting out and cutting into squares.
Notes
- Make sure all refrigerated ingredients are at room temperature before starting
- Don’t overmix the brownie batter once you add the dry ingredients
Store these brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes