The creamiest, fudgiest cream cheese Brownies. YOU NEED this recipe as much as I do, even on a hot summer’s day. Besides, brownies are the best excuse for a giant scoop of vanilla ice-cream.

For the brownie base

• 200 gr unsalted butter
• 100 gr semisweet chocolate
• 50 gr cocoa
• 200 gr granulated sugar
• 80 gr soft brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 100 gr Arla natural cream cheese
• 80 gr all-purpose flour, sifted

For the cream cheese layer

• 200 gr Arla natural cream cheese
• 80 gr granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Method

1. Preheat oven to 160 C. Line the base and sides of a 22 x 22 square brownie pan, with greaseproof paper.
2. First make the cream cheese layer. Mix cream cheese and sugar in a bowl. Add egg and vanilla. Whisk until smooth. 
3. For the chocolate layer. Melt butter and chocolate over low heat, stirring until smooth. Mix in cocoa and stir to dissolve. Transfer mixture in a whisking bowl.
4. Whisk in the sugar. Add eggs one at a time, whisking well until incorporated. Add vanilla and cream cheese. Whisk again until mixture is smooth. Sift flour directly into bowl. Stir with a spatula until flour is mixed.
5. Set aside about ½ cup of the brownie mixture. Spread the remaining in the prepared brownie pan.
6. Carefully spread cream cheese mixture over the brownie mixture. Spread with a small off set spatula until the entire surface of the brownie base is covered. Spoon small blobs of the reserved brownie mixture over the cream cheese mixture. Using a wooden skewer make swirls, mixing the blobs with the cream cheese mixture.
7. Bake in the preheated oven for 30-35 minutes. Brownie will rise but will sink as it cools. Serve plain or with vanilla ice cream.