Lemon Cream Cheese Brownies
These Lemon Cream Cheese Brownies combine the tangy flavor of lemon with a rich cream cheese swirl, creating a deliciously soft and chewy treat.
Servings: 9 servings
Equipment
- 8x8-inch Baking Pan
- Mixing Bowl
- Whisk
- Knife or Skewer
Ingredients
Brownie Base
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup salted butter, softened
- 3/4 cup cream cheese, softened
- 2 large eggs
- 3 tablespoons lemon juice, freshly squeezed
- 3-4 drops yellow food coloring (optional) for a brighter yellow
Icing
- 2-3 tablespoons lemon juice
- 1 cup powdered sugar
- yellow sprinkles for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment or lightly grease it.
- In a medium bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in 3 tablespoons of lemon juice and the food coloring, if using.
- Fold in the flour gently until just combined—do not overmix.
- Spread the batter into the prepared baking dish, reserving about 1/3 cup of batter for the top.
- In a separate small bowl, combine the softened cream cheese and a tablespoon of sugar until smooth.
- Dollop spoonfuls of cream cheese mixture onto the batter, gently swirling with a knife or skewer to create a marbled effect.
- Spoon the reserved batter on top and gently smooth out if needed.
- Bake for 25-30 minutes, or until the edges are set and the center is just slightly jiggly.
- Allow the brownies to cool completely.
- For the icing, whisk together powdered sugar and 2-3 tablespoons of lemon juice until smooth and drizzly.
- Pour the icing over cooled brownies and finish with yellow sprinkles, if using. Let set, slice into squares, and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For best flavor, bring to room temperature before serving.