These lemon cream cheese brownies are a delightful twist on the classic brownie, combining the tangy zest of lemon with the rich, creamy texture of cream cheese. Perfectly moist and flavorful, they offer a bright and refreshing dessert option that’s sure to impress!
Ingredients:
For the Lemon Brownie Layer:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon freshly squeezed lemon juice
- Zest of ½ lemon
- 1 teaspoon vanilla extract
Instructions:
- Preheat Oven & Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. - Make the Lemon Brownie Batter:
In a large bowl, whisk together the melted butter, sugar, and vanilla extract until smooth. Add the eggs, lemon juice, and lemon zest, and mix well. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Spread the batter evenly into the prepared pan. - Prepare the Cream Cheese Layer:
In another bowl, beat the cream cheese, sugar, egg, lemon juice, lemon zest, and vanilla extract until smooth and creamy. - Layer & Swirl:
Pour the cream cheese mixture over the lemon brownie batter in the pan. Use a knife or toothpick to gently swirl the two layers together for a marbled effect. - Bake:
Bake for 25–30 minutes, or until the center is set and the edges are lightly golden. A toothpick inserted into the center should come out mostly clean. - Cool & Serve:
Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and enjoy!