Chocolate cream cheese brownies after baking
The classic recipe below calls for a half cup of coarsely chopped nuts, but doesn’t specify the type. We prefer to use pecans or walnuts, but slivered almonds would work well, too. (Peanuts have a strong flavor, and would probably overpower the chocolate and sweet cream cheese.)
Not feeling nutty? That’s okay! These brownies are absolutely delicious without them, too.
Chocolate cream cheese brownies cut into squares
While this recipe officially makes 20 brownies (four rows of five), for super-sized brownies, you might cut them into 12 (three rows of four), as seen here.
This would be a nice size for a hearty dessert, served almost like a slice of cake with one serving per person.
Gooey and delicious chocolate cheesecake brownies
Up close, you can see the marbled cream cheese along with the traditional brownie batter.
We like our brownies moist, so we added an extra tablespoon of butter, and baked them a little less than you might if you wanted them more cake-like. (Another way to get a wonderfully gooey brownie is to cut the eggs down from the usual 3 to just 2.)
The result of a delicious German chocolate cream cheese brownie recipe
Don’t forget to grab one for yourself before they’re all gone!
German chocolate cream cheese brownies: The classic 60s recipe ad from 1967
Behind the success of this rich chocolate brownie is the one and only Baker’s German Sweet Chocolate. Famous for its unique, deep sweetness.
Blend it with crunchy nuts, velvety cream cheese. And get the ultimate brownie. Moist. Delicious. Bake them, and break the plain old brownie habit. And if they make you hunger for the cake again, that recipe is on the wrapper.
Inspired by our famous German Sweet Chocolate Cake.