Cappuccino Cream Cheese Fudge Brownies
Indulge in the ultimate dessert fusion with these Cappuccino Cream Cheese Fudge Brownies—a decadent treat that combines rich, fudgy brownies with a luscious espresso-infused cream cheese swirl. Perfectly marbled for a show-stopping presentation, this recipe highlights the bold flavor of instant espresso powder balanced with velvety cream cheese, all layered atop a base of intense chocolate goodness. With just 20 minutes of prep time and simple swirling techniques, these brownies are both visually stunning and irresistibly delicious. Whether you're hosting a gathering or satisfying a midweek sweet tooth, these cappuccino brownies are the perfect blend of caffeine and cocoa indulgence.
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Recipe Information
Ingredients
- 120 g unsalted butter
- 170 g semi-sweet chocolate chips
- 200 g granulated sugar
- 100 g brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 95 g all-purpose flour
- 30 g unsweetened cocoa powder
- 0.5 tsp salt
- 225 g cream cheese
- 1 tbsp instant espresso powder
- 2 tbsp heavy cream
- 50 g powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a heatproof bowl, melt the butter and semi-sweet chocolate chips together over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
In a medium bowl, mix the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly frothy.
Gradually stir the melted chocolate mixture into the egg mixture, ensuring they are fully incorporated.
Sift together the all-purpose flour, cocoa powder, and salt in another bowl, then fold them into the wet ingredients until just combined. Be careful not to overmix.
Pour about three-quarters of the brownie batter into the prepared pan and spread it evenly.
In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar, heavy cream, and instant espresso powder, mixing until well incorporated and creamy.
Dollop the cream cheese mixture over the brownie base in the pan, then spoon the remaining brownie batter on top. Use a knife or skewer to swirl the two together gently, creating a marbled effect.
Bake in the preheated oven for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with only a few moist crumbs.
Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and serve.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 37.7 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
