Lemon Cream Cheese Brownies


Lemon Brownie:


½ cup unsalted butter


4 oz. white chocolate finely chopped (or white chocolate chips)


¾ cup of sugar


grated zest from 2 large lemons


2 eggs


1 teaspoon lemon extract


¼ teaspoon salt


1 cup all-purpose flour


Cream Cheese Layer:


8 oz. cream cheese-room temperature


1/3 cup sugar


1 teaspoon vanilla


1 egg



Preheat the oven to 325 F. Line 8 x 8 inches pan with parchment paper leaving large overhand the sides, then and spray with cooking spray, set aside.


In a large, microwave-safe bowl combine white chocolate and butter, microwave for 30-second increments, stirring between each until melted.


Cool for 5 minutes, then whisk in sugar. Add eggs, lemon zest, salt, and lemon extract and whisk until evenly combined.


Beat cream cheese with sugar and vanilla until smooth. Mix in egg just to combine. Spoon cream cheese mixture over lemon mixture and gently smooth the top.


Drop small spoonfuls of reserved brownie batter on top of the cheesecake layer. Using a toothpick or a thin knife, swirl the batter.


Bake for 30-35 minutes in the preheated oven or until the center looks set and a toothpick inserted in the center comes out clean or with just a few damp crumbs.

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