Have I got a treat for you this week! These Whipped Cream Cheese Brownies with Ganache Frosting are incredible. The cheese lightens the mixture resulting in something that is sort of like a cross between a soufflé and cake in texture than a traditional heavy brownie. I had to give them away so I wouldn’t eat the entire tray!
I found the original recipe inspiration on my friend Sally’s website, Bewitching Kitchen. We were both members of a group called the Secret Recipe Club where we would be assigned someone’s blog and we could make any recipe we wanted and share it all on the same day. It was a lot of fun and I miss it.
Sally is an incredible baker and took her talents to the Great American Baking Show, a spin-off of the Great British Bake Off. It was so fun and exciting to watch her and root for her to win!
But back to these heavenly whipped cream cheese brownies … You could leave the ganache frosting off and they would still be delightful, but the ganache really takes them over the top. And they are so rich you only need one to fully satisfy your chocolate cravings!
The original recipe called for mascarpone cheese. I had trouble finding it when I went to our local grocery store so I substituted whipped cream cheese in its place. You get a touch of cheesecake flavor in every bite! Be sure not to use regular bricks of cream cheese – that is too solid to get the texture you are looking for, you definitely need the whipped version. Using cream cheese gives you a little stronger tangy flavor than mascarpone but I still got a luscious result.
These Whipped Cream Cheese Brownies are the perfect sweet treat to end a light summer meal or a delightful indulgence any time of the year. Keep this recipe handy for your holiday baking and your family will thank you!
Key Ingredients for Whipped Cream Cheese Brownies:
- Unsalted butter
- Semisweet chocolate
- Granulated sugar and unsweetened cocoa powder
- Whipped cream cheese, eggs, vanilla, and salt
- All-purpose flour or gluten-free flour blend
- Heavy whipping cream
You can melt the butter and chocolate over a saucepan with hot water in it instead of the microwave if you prefer. Just keep the level of the water below the bottom of the bowl seated in the saucepan, bring to a simmer, and let the steam do its work!
How to make Whipped Cream Cheese Brownies:
- Melt the butter and chocolate together, stirring occasionally; mix in the sugar then the whipped cream cheese, vanilla, and eggs, mixing until smooth
- Whisk together the flour, salt, and cocoa powder and stir into the chocolate/cream cheese mixture
- Bake 40 to 50 minutes or until a toothpick comes out clean; set the pan on a wire rack to cool
- While the brownies are still fairly hot, make the ganache and pour it over the top of the brownies. Let cool completely – you can chill them in the refrigerator if you want
- Cut into squares or rectangles and serve
Kitchen Tools I Use to Make This Recipe (affiliate links):
- Chef’s knife
- Cutting board
- Kitchen scale
- Heatproof bowls
- 8×8-inch baking pan
- Parchment paper
- Long sharp knife
- 1 cup unsalted butter
- 3 oz semisweet chocolate, finely chopped
- 1 cup granulated sugar
- 1/2 cup whipped cream cheese or mascarpone
- 3 large eggs, at room temperature
- 2 tsp vanilla paste or extract
- 1/2 cup (60 g) all-purpose flour or gluten-free flour blend
- 1/2 cup (42g) unsweetened cocoa powder
- 1/2 tsp salt
- 6 oz semisweet chocolate, finely chopped
- 6 tbsp whipping cream
- 3 tbsp unsalted butter
Preheat the oven to 325°F and butter and line an 8 x 8-inch baking pan with parchment paper.
Bake the Brownies: In a heatproof mixing bowl, melt the butter and chocolate together over a pan of simmering water. Stir occasionally to be sure the chocolate doesn't scorch on the bottom of the bowl. When the chocolate is fully melted, add the sugar to the mixture and mix until combined. Remove from the heat and stir until it looks shiny. It's OK if it is a bit grainy – the sugar will melt as it bakes. Whisk in the cream cheese, vanilla, and eggs, mixing until smooth.
In another bowl, whisk together the flour, salt, and cocoa then combine with the chocolate/butter mixture and stir just until combined and there are no streaks. Be sure to scrape all sides and bottom of the bowl. The batter will be rather thin, instead of dense and heavy like many brownie batters. You can do this with a mixer or by hand, whichever is easier for you.
Pour the batter into the prepared pan. Bake for 40 to 50 minutes until a toothpick inserted in the center comes out clean. If you are using gluten-free flour blend, don't be surprised if the center sinks – this happens occasionally. Leave in the pan and set on a wire rack to cool.
Make the Ganache: While the brownies are cooling, heat the chocolate, cream, and butter in a bowl set over a pan of simmering water (being sure not to boil), stirring occasionally to keep the chocolate from scorching on the bottom of the bowl. Stir until fully melted and the mixture is smooth and shiny with no streaks. Immediately pour over the brownies, gently easing the ganache into the corners and edges if needed to fully cover the surface. Let cool completely. I put mine in the refrigerator to help set the ganache. Once chilled, a knife will cut through the brownies cleanly.
Use a long, sharp knife to cut the brownies into squares or rectangles, wiping the knife between each slice for the cleanest presentation.
Original recipe, Mascarpone Brownies, is from Bewitching Kitchen.
Amount Per Serving: Calories: 348Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 85mgSodium: 115mgCarbohydrates: 32gFiber: 1gSugar: 22gProtein: 4g
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