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It's National Cream Cheese Brownie Day❗

Today shines a light on an scrumptious and delectable dessert! 

According to, "the brownie has been around since the 1800s but was first documented in the cookbook The Boston Cooking School Cook Book and we have been enjoying this sweet treat ever since.

In honor of today, here's a few ways you can pay homage to this delicious dessert:

📍Have a cream cheese brownie as a snack with your cup of coffee.

📍 Make some cream cheese brownies and share with friends, family or coworkers.

📍Try a new recipe like this one: 𝗖𝗢𝗙𝗙𝗘𝗘 𝗦𝗪𝗜𝗥𝗟 𝗕𝗥𝗢𝗪𝗡𝗜𝗘𝗦


𝗕𝗿𝗼𝘄𝗻𝗶𝗲 𝗕𝗮𝘁𝘁𝗲𝗿

1 cup (250 mL) butter (2 sticks)

1 pkg (12 oz/350 g) semi-sweet chocolate morsels

4 squares (1 oz/30 g each) unsweetened chocolate for baking, chopped

1 1/2 cups (375 mL) all-purpose flour

2 tsp (10 mL) baking powder

4 eggs

1 cup (250 mL) sugar

1 tbsp (15 mL) Double-Strength Vanilla

1 tbsp (15 mL) instant espresso granules

𝗖𝗿𝗲𝗮𝗺 𝗖𝗵𝗲𝗲𝘀𝗲 𝗙𝗶𝗹𝗹𝗶𝗻𝗴

4 oz (125 g) cream cheese

2 tbsp (30 mL) sugar

2 tbsp (30 mL) Irish cream liqueur

1 egg yolk


Preheat oven to 325°F (160°C). Line Large Bar Pan with Parchment Paper, allowing 1 in. (2.5 cm) to extend past sides; lightly spray with nonstick cooking spray and set aside. Place butter, chocolate morsels and chopped chocolate in Classic Batter Bowl. Microwave on HIGH 1-3 minutes or until smooth, stirring every 30 seconds. Cool slightly.

Combine flour and baking powder in Stainless (2-qt./2-L) Mixing Bowl; mix well. Whisk together eggs and sugar in Stainless (4-qt./4-L) Mixing Bowl. Place vanilla and espresso granules in (1-cup/250-mL) Prep Bowl; stir until espresso is dissolved. Whisk into egg mixture. Slowly add chocolate mixture to egg mixture, whisking constantly until blended. Fold flour mixture into chocolate mixture just until combined. Pour batter into prepared pan, spreading evenly.

Place cream cheese in Small Batter Bowl; microwave on HIGH 30 seconds or until soft. Whisk in sugar, liqueur and egg yolk; whisk until smooth. Using Small Scoop, drop scoops of cream cheese mixture over brownie batter in four rows of six scoops each. Using flat edge of Small Spreader, gently swirl brownie batter and filling, creating a marbled effect.

Bake 32-35 minutes or until wooden pick inserted into center comes out with moist fudgy crumbs attached. Cool completely in pan on Stackable Cooling Rack. When cool, lift parchment and brownie from pan. Cut into 24 squares, then diagonally in half to make 48 triangles.

𝗬𝗶𝗲𝗹𝗱: 48 brownies

𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴:

Calories 130, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 35 mg, Carbohydrate 13 g, Protein 2 g, Sodium 60 mg, Fiber 1 g

𝗨.𝗦. 𝗗𝗶𝗮𝗯𝗲𝘁𝗶𝗰 𝗲𝘅𝗰𝗵𝗮𝗻𝗴𝗲𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: 1 starch, 1 1/2 fat (1 carb)

Your Friendly Pampered Chef Tip:

Using Small Scoop, drop scoops of cream cheese filling over brownie batter in four rows of six scoops each. Using flat edge of Small Spreader, gently swirl brownie batter and filling, creating a marbled effect. For the cleanest design, resist the urge to swirl too much.

Instant coffee granules can be substituted for the instant espresso in this recipe, if desired.

If desired, 1/4 tsp (1 mL) instant espresso granules combined with 1 tsp (5 mL) almond extract can be substituted for the Irish cream liqueur.

Small Scoop # 2530

Medium Scoop # 2540

Large Scoop # 1790

Extra Large Scoop # 100830

Don't have these items on hand, don't panic. Pick them up here⬇️

ACTION STEP: So whether you add whipped cream, fruit or nuts, enjoy this decadent dessert today and let me know in the comments how they turned out or kick your kitchen up a notch by booking your cooking show here:

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