Fudgy Cream Cheese Brownies

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passover fudgy cream cheese brownies

These flourless, fudgy cream cheese brownies are an indulgent treat that you are sure to remember long after Passover is over. They are not only kosher for Passover, but they are also gluten-free.

We increased the decadence by adding a rich cream cheese swirl, using fluffy Temp Tee Whipped Cream Cheese.

We guarantee that you will be craving these cream cheese brownies not just on Passover, but year-round.

  • Duration
  • Cook Time
  • Prep Time
  • 25 squaresServings

Ingredients

Brownie Layer:

  • 1/2 cup semisweet chocolate chips
  • 6 tablespoons butter
  • 2 large eggs
  • 3/4 cup sugar
  • 1/4 cup potato starch
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semisweet chocolate chips

Cream Cheese Layer:

  • 1 (8-ounce) container Temp Tee Whipped Cream Cheese
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Preparation

Brownie Layer:

1. Place 1/2 cup of semisweet chocolate and butter in a microwave-safe bowl and microwave on medium (50 percent power) for 1 minute or until melted. Stir until well-combined and set aside to cool slightly.

2. Spray an 8 x 8 x 2 inch baking pan with non-stick cooking spray. Line the pan with parchment paper, covering the bottom and sides of the pan.

3. With a mixer on low speed, or by hand, beat eggs and sugar until combined and light yellow. Slowly pour in melted chocolate. 

4. Add potato starch, cocoa powder, salt and vanilla and mix together. Stir in 1/2 cup chocolate chips. 

5. Spread batter into prepared pan.Preheat oven to 350 degrees. 

Cream Cheese Layer:

1. Beat cream cheese with mixer on medium speed until smooth. Add sugar, egg and vanilla, and beat until mixture is smooth and creamy.

2. Pour cream cheese mixture on top of brownie batter. Drag a knife through the batter several times to create a marbled design.

3. Bake for 35 minutes, until the brownies feel firm to the touch and a toothpick inserted into the middle of the brownies comes out clean. 

4. Cool completely in the pan. When cool, lift the brownies out of the pan by the edges of the parchment paper. Place on a cutting board and cut into 25 small squares.