Half-Baked by Liz  recipes, crafting, & other fun things

Cream Cheese Brownies with Whisky

November 2, 2015 / by Liz

Cream Cheese Brownies with Whisky

Yield: 12 brownies

Cream Cheese Brownies with Whisky


    for the brownie batter;
  • 190 g flour
  • 40 g cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 170 g butter, melted
  • 200 g sugar
  • 3 eggs
  • 170 g chocolate, melted
  • 1 tablespoon whisky
    for the cream cheese mixture;
  • 150 g cream cheese, room temperature or slightly warmer
  • 3 tablespoons whisky
  • 60 g sugar
  • + caramel for the topping if desired


  • Preheat the oven to 180C (350F), and prepare a 7″ x 11″ pan by greasing it and lining the bottom with parchment. Whisk together the flour, cocoa powder, baking powder, and salt, and set aside.
  • In the bowl of an electric mixer, combine the butter and sugar on low speed. Add the eggs one at a time, and beat on medium-low speed until well incorporated, scraping down the sides as required. Pour in the melted chocolate, and continue beating until well incorporated.
  • Reduce the speed to low, and add the dry ingredients in two batches. Spread the batter into the prepared pan, and set aside while you prepare the cream cheese mixture.
  • In a small bowl, whisk the cream cheese until smooth, and then incorporate the whisky and sugar.
  • Dollop the cream cheese mixture on top of the brownie batter, and swirl through with a knife (just so that it looks marbled). Bake for ~35 minutes, until the center is set and the edges slightly pull away from the pan.
  • Once cooled, cut into squares, and drizzle with caramel if desired.
  • *See related blog post here.

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