Description
These Halloween Cream Cheese Swirl Brownies are an irresistible, festive treat perfect for the spooky season. Rich and fudgy chocolate brownies are artfully swirled with a smooth, orange-tinted cream cheese mixture, creating a marbled effect that’s as visually appealing as it is delicious. Perfect for parties or as a seasonal dessert, these brownies are moist, flavorful, and easy to make.
Ingredients
Scale
For the Brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cream Cheese Swirl:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- Orange gel food coloring, a few drops
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, ensuring there is an overhang on the sides to make removing the brownies easier.
- Make brownie batter: In a medium bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, mixing thoroughly. Sift in cocoa powder, flour, salt, and baking powder, then stir until just combined to avoid overmixing.
- Pour brownie batter: Spread the prepared brownie batter evenly into the lined baking dish.
- Prepare cream cheese swirl: In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla extract, and beat again until well combined. Add a few drops of orange gel food coloring and mix until the color is evenly distributed.
- Create the swirl pattern: Drop spoonfuls of the cream cheese mixture over the brownie batter. Use a knife or toothpick to gently swirl the cream cheese into the brownie batter, creating a marbled effect.
- Bake: Bake in the preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
- Cool and serve: Allow the brownies to cool completely in the baking pan on a wire rack. Once cooled, lift the brownies out using the parchment paper overhang. Cut into 16 squares and serve.
Notes
- Make sure the cream cheese is softened to avoid lumps in the swirl mixture.
- Do not overmix the brownie batter to keep the brownies tender and fudgy.
- Use gel food coloring for more vibrant color without affecting the batter consistency.
- Brownies are best stored in an airtight container at room temperature for up to 3 days.
- For easier removal, you can lightly grease the parchment paper before adding the batter.
