Lemon Cream Cheese Brownies

17 Jul


Using my Quick Fix: Chocolate Brownies recipe as a base, I add a deliciously citrus cheesecake filling to the top of these brownies for a refreshing twist on an old favorite.

Lemon Cream Cheese Brownies


  • Nonstick vegetable oil spray
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup all-purpose flour


  • 8 oz. full-fat cream cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • juice of 1 lemon
  • 1 egg


Preheat your oven to 375*F and spray a 9×9 baking dish with non-stick spray.

Whisk sugar, cocoa, and salt in a bowl to combine. Pour the melted butter in a steady stream into the dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously after each addition. Add the flour and stir until just combined. Scrape the thick batter into your prepared pan and smooth out the top.

In a food processor, blend together your cream cheese, sugar, extract, lemon juice, and egg until smooth and creamy. Spoon on top of the brownie batter and swirl together.

Bake the brownies at 375*F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.



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