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Chocolate Cream Cheese Brownies

This chocolate cream cheese brownie recipe blends the best of two desserts: chocolate cheesecake and frosted brownies.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 17  Minutes

Ingredients

  Amount Per Serving % DV *
Calories230
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium150 mg6% DV
Total Carbohydrates27 g9% DV
Dietary Fiber1.0 g4% DV
Sugars20 g
Protein3 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  Amount Per Serving % DV *
Calories230
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium150 mg6% DV
Total Carbohydrates27 g9% DV
Dietary Fiber1.0 g4% DV
Sugars20 g
Protein3 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  • 1 cup butter or margarine (2 sticks) , softened
  • 1 package cream cheese (3 oz.) , softened
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup nuts chopped
  • BROWNIE FROSTING (recipe follows)

Directions

  • 1. Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan.
  • 2. Beat butter, cream cheese and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Combine flour, cocoa, baking powder and salt; gradually add to butter mixture until well blended. Stir in nuts. Spread batter in prepared pan.
  • 3. Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare BROWNIE FROSTING; spread over brownies. Cut into bars. Makes about 24 brownies.
  • BROWNIE FROSTING
  • 3 tablespoons butter or margarine, softened
  • 3 tablespoons HERSHEY'S Cocoa
  • 1-1/3 cups powdered sugar
  • 3/4 teaspoon vanilla extract
  • 1 to 2 tablespoons milk
  • 1 tablespoon light corn syrup (optional)
  • Beat butter and cocoa in small bowl until blended; gradually add powdered sugar and vanilla, beating well. Add 1 tablespoon milk and corn syrup, if desired; beat until smooth and of spreading consistency. Add additional milk, 1/2 teaspoon at a time, if needed. About 1 cup frosting.

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