Ingredients
Lemon Brownie Layer:
- ½ cup unsalted butter — This will be used to add richness and tender texture to the brownies.
- 4 oz. white chocolate, finely chopped (or white chocolate chips) — Provides a sweet, creamy base that complements the lemon.
- ¾ cup sugar — Adds sweetness to balance the tanginess of the lemon.
- Zest from 2 large lemons — This is where the fresh, vibrant lemon flavor will come from.
- 2 large eggs — Works as a binding agent and provides structure to the brownies.
- 1 teaspoon lemon extract — Enhances the lemon flavor, making it more pronounced.
- ¼ teaspoon salt — Helps to balance and enhance the overall flavors.
- 1 cup all-purpose flour — The main structure of the brownies, gives them body and texture.
Cream Cheese Layer:
- 8 oz. cream cheese, room temperature — Creates a rich, tangy layer that contrasts with the sweet lemon brownie layer.
- 1/3 cup sugar — Adds additional sweetness to the cream cheese layer.
- 1 teaspoon vanilla extract — Provides a base note of flavor that complements both the lemon and cream cheese.
- 1 large egg — Helps to bind the cream cheese layer and give it a smooth consistency.
Instructions
- Preparation:
- Preheat your oven to 325°F (163°C).
- Line an 8 x 8-inch baking pan with parchment paper, ensuring there is an overhang on the sides to lift out the brownies easily later. Spray the parchment paper lightly with cooking spray to prevent sticking.
- Making the Lemon Brownie Base:
- In a large, microwave-safe bowl, combine the chopped white chocolate and butter. Microwave in 30-second increments, stirring in between, until both are fully melted and combined.
- Allow the mixture to cool for about 5 minutes to avoid scrambling the eggs.
- Whisk in the sugar until smooth.
- Add the eggs, lemon zest, lemon extract, and salt to the bowl, whisking continuously until the mixture is well combined.
- Gently fold in the flour until just incorporated to avoid overmixing, which can make the brownies tough.
- Reserve about ½ cup of this brownie mixture for the topping and spread the remaining batter evenly into the prepared pan.
- Creating the Cream Cheese Layer:
- In a separate bowl, beat the room temperature cream cheese with sugar and vanilla extract until smooth and creamy.
- Add the egg and mix just until incorporated; overmixing can cause the cheesecake to rise too much and then fall.
- Spoon this cream cheese mixture over the lemon brownie layer in the pan, smoothing out the top gently.
- Adding the Final Touches:
- Drop small spoonfuls of the reserved lemon brownie batter over the cream cheese layer.
- Use a toothpick or a thin knife to swirl the batter gently to create a marbled effect.
- Baking and Cooling:
- Bake in the preheated oven for 30-35 minutes, or until the center is set and a toothpick inserted comes out mostly clean with just a few moist crumbs.
- Allow the brownies to cool completely at room temperature, then cover and refrigerate for at least 4 hours, or overnight. This step is crucial as it allows the flavors to meld and the texture to firm up for clean slicing.
- Serving:
- Once chilled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares with a sharp knife, cleaning the knife between cuts for neat edges.
- Serve chilled or at room temperature, based on your preference.
These Lemon Cream Cheese Brownies offer a delightful blend of tangy, sweet, and creamy flavors, perfect for a sophisticated dessert or a special treat. Enjoy baking!
