Triple Chunk Cream Cheese Brownies
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These Triple Chunk Cream Cheese Brownies are for the true chocolate lovers, the ones who want a brownie that stands tall, tastes indulgent, and feels like a treat worth slowing down for. With three kinds of chocolate and a cream‑cheese–boosted batter, every square is rich, tender, and deeply satisfying. Perfect for celebrations, potlucks, or a quiet moment with a cup of coffee.
Dry Ingredients
1 ½ cups all‑purpose flour
½ cup cocoa powder (Dutch‑process preferred)
1 tsp baking powder
½ tsp salt
Wet Ingredients
1 cup (2 sticks) unsalted butter, melted
1 ¾ cups sugar
3 large eggs
1 tbsp vanilla
4 oz cream cheese, softened (for richness + height)
Chocolate Mix‑Ins (Triple Chunk)
½ cup semisweet chocolate chips
½ cup milk chocolate chunks
½ cup dark chocolate chunks
Instructions
Preheat oven to 350°F. Line a 9×13 pan with parchment.
Whisk flour, cocoa, baking powder, and salt.
In another bowl, beat melted butter + sugar until glossy.
Add eggs one at a time, then vanilla.
Beat in softened cream cheese until fully incorporated (this is what gives lift + moisture).
Add dry ingredients and fold gently.
Fold in all three chocolates.
Spread into pan and smooth top.
Bake 28–35 minutes depending on desired height and doneness.
Cool completely before cutting for clean edges.
FAQ’s
Why add cream cheese to the brownie batter?
It gives the brownies height, moisture, and a richer crumb without turning them into cheesecake brownies. It’s a structural boost and a flavor boost.
Can I use all one type of chocolate instead of three?
Yes, but the triple‑chunk blend gives the brownies depth and texture. If using one type, choose semisweet or dark.
How do I get clean slices?
Chill the brownies for 30–45 minutes before cutting and wipe the knife between cuts. This gives bakery‑style edges.
Can I make these fudgier instead of cakey?
Yes. Reduce the flour to 1¼ cups and bake on the lower end of the time range.
Can I add nuts?
Absolutely. Fold in ½–1 cup chopped pecans or walnuts with the chocolate chunks.
How do I know when they’re done?
Look for:
A shiny, crackly top
Set edges
A center that’s no longer jiggly but still soft
A toothpick should come out with moist crumbs, not wet batter.
Can these be made ahead?
Yep! They’re even better the next day. Store tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
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Hi, I’m Regina of The Faithful Feast. I'm also a writer and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.
