Cappuccino Cream Cheese Brownies

Cappuccino Cream Cheese Brownies

BAKER'S Chocolate 0

"These rich brownies are bursting with cappuccino flavor."

Ingredients 55 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, coffee granules and vanilla; mix well. Stir in 1-1/4 cups of the flour. Spread into greased foil-lined 13x9-inch baking pan.
  2. Beat cream cheese, remaining 1/3 cup sugar, remaining egg, 2 Tbsp. flour and cinnamon in same bowl until well blended. Spoon over brownie batter. Swirl with knife to marbleize.
  3. Bake 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator.
Tips & Tricks


  • Size It Up
  • Looking for a special treat? One brownie is all that is needed to provide a lot of cappuccino flavor.
  • How To Soften Cream Cheese
  • Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 10 to 15 seconds or until softened.
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Reviews 9

  1. 9 Ratings


These were OK...not outstanding. They turned out pretty, but not fudgy enough for my taste. They seemed more cakey.


I just wanted regular cream cheese brownies, so I followed this recipe exactly except that I omitted the instant coffee and cinnamon. I pulled them out of the oven after 36 minutes without checking them but I think they got overdone. I wish I'd checked them at 30 minutes. They are dry and somewhat cakey. Also, the ratio of cream cheese mixture to chocolate mixture was such that the cream cheese bit is more of an icing. I would recommend doubling the cream cheese mixture.


You have to like the taste of cinnamon in your brownies. Also, the cook who doesn't make a lot of brownies might not be clear that it's all purpose flour instead of self rising or that the choc mix must be slightly cooled before adding to anything with eggs. It does need to chill overnight to have the best flavor also. I make other recipes I like better. This one's not bad but not my favorite either.