When it comes to brownies, there are two sides: team cake or team fudge. I love fudge brownies. Give me moist and chewy fudge brownies any day and I’ll be one happy camper. When I came across the recipe for these spiced brownies with cream cheese swirl, I knew I had to give it a try.
This recipe uses box mix. Box mix brownies were the first brownies I’ve ever made growing up. And to this day, I still don’t mind using box mix brownies, especially when I can easily customize it to my liking. It’s a great way to make brownies in a snap. It’s perfect during the busy holiday months when it seems like you don’t have enough time to do anything.
I’m a big fan of incorporating espresso into chocolate desserts. The ground espresso beans does wonders to enhance and complement the chocolate flavors. Rather than add espresso powder to the batter, I added it to the cream cheese swirl that tops the brownies. For additional texture and bite, I added chocolate chips (or you can add chopped chocolate) to the batter. The resulting espresso cream cheese brownies are soft and chewy, rich and decadent, and such a joy to eat.
This recipe works for a 9×13-inch baking pan or a 8×8 inch square pan. If you want your brownies on the thicker side, go with the smaller square pan. I opted for the larger rectangle pan. I sliced these brownies into small servings to prevent myself from going overboard, plus they’re easier to share!
This is the link to the ORIGINAL spiced brownies with cream cheese swirl.
HERE ARE THE CHANGES I MADE TO THE ORIGINAL RECIPE:
- Omit all the spices listed (cinnamon, ginger, nutmeg, cloves)
- Follow fudge brownie mix package directions and add 1/2 cup dark chocolate chips (or roughly chopped chocolate) to batter.
- After mixing together cream cheese and sugar mixture, add 1 1/2 teaspoon instant espresso powder and 1/2 teaspoon vanilla extract. Proceed with directions as listed by adding egg yolk and flour.