Categories: Baked Goods
Ingredients
- 1/2 cup unsalted butter, melted
- 1 1/4 cups sugar
- 3 tbsp. unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3 tbsp. whole buttermilk
- 1 1/4 tsp vanilla extract
- 1 tsp red food coloring
- 3 eggs
- 3/4 cup flour
- 8 oz. cream cheese, at room temp
Directions
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Preheat oven to 350. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang. Coat parchment with cooking spray.
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Whisk together butter and 1 cup sugar in a large bowl. Stir in cocoa, baking powder, and salt. Add buttermilk, 1 tsp vanilla and the food coloring. Mix well to avoid lumps. Lightly beat 2 eggs and stir into mixture until thoroughly combined.
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Fold flour in cocoa mixture until just combined. Reserve 1/4 cup batter for topping. Spread remaining batter into prepared baking pan.
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Beat cream cheese in a bowl with an electric mixer at medium speed until light and fluffy, about 30 seconds. Add remaining 1/4 cup sugar, remaining 1 egg, and remaining 1/4 tsp vanilla. Beat mixture until well blended and only small lumps remain, 3 to 4 minutes.
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Spoon cream cheese mixture in dollops over batter in pan. Gently smooth evenly over batter using a knife or offset spatula. Drizzle reserve 1/4 cup batter over cream cheese mixture. Gently drag a knife or skewer through batter and cream cheese mixture to create swirls.
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Bake until a toothpick inserted into center comes out with a few a moist crumbs, 30-35 minutes. Cool completely in pan on a wire rack, about 1 hour. Chill, covered, until set and cold, about 4 hours. Use parchment overhang to lift cooled brownies from pan. Cut into 9 squares.