- 1 box (18.3 oz.) brownie mix (Buy the kind that makes a 9 x 13 pan)
- 2 large eggs Follow package directions for the eggs, oil, and water. The measurements are for the brownie mix I purchased.
- 1/2 cup oil
- 3 tablespoons water
- 1 cup mini semi-sweet chocolate chips
- 1 tablespoon espresso powder, opt.
Cream Cheese Filling
- 1 pkg. (8 oz.) reduced fat cream cheese (see note)
- 1 large egg
- 2 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/2 cup mini semi sweet chocolate chips
- Preheat oven to 350°F. Prepare 9 x 13 inch pan by spraying with nonstick spray.
- Prepare brownie mix as directed on the box, stirring in the espresso powder (if using) with the mix before adding eggs, oil, and water. Follow the package directions for your brownie mix. Fold in 1 cup mini chocolate chips.
- In another bowl, with electric mixer, beat cream cheese, egg, butter, sugar, flour, and vanilla together until smooth. Fold in ½ cup mini chocolate chips.
- To assemble: Pour half of brownie batter into pan. Spoon the cream cheese mixture over the first layer of brownie batter. Spread it out the best that you can so that the cream cheese mixture pretty evenly covers the brownie batter. Spoon on the remaining half of the brownie batter to cover the cream cheese mixture.
- Bake 35 to 40 minutes. Check with toothpick inserted about two inches from the side. There shouldn’t be batter clinging to the toothpick.Serve warm or at room temperature.
- Full-fat cream cheese can be substituted but don't use nonfat cream cheese.
- If desired, substitute another variety of chocolate chips, such as mint, peanut butter, or milk chocolate.
- Store brownies in the refrigerator for up to one week or in the freezer for up to 3 months.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.