Brownie batter

In the realm of sweet indulgence, few treats evoke the same universal delight as the rich and decadent allure of classic Brownie Batter. With its velvety texture, deep cocoa flavor, and that unmistakable fudgy richness, brownie batter serves as the gateway to a world of irresistible chocolatey bliss. This simple and timeless recipe is a testament to the joy that emanates from the art of baking, offering a canvas upon which the alchemy of basic ingredients transforms into a sumptuous and comforting dessert.

At its core, brownie batter is a harmonious marriage of fundamental elements—butter, sugar, eggs, and cocoa powder—meticulously combined to create a luscious concoction. The process unfolds as melted butter meets granulated sugar, forming the foundation of a mixture that will soon evolve into a velvety chocolate symphony. With the addition of eggs and a splash of vanilla extract, the batter gains depth and complexity, each ingredient playing a crucial role in the final dance of flavors.

The dry ingredients, sifted cocoa powder, all-purpose flour, baking powder, and a pinch of salt, join the ensemble, providing structure and balance to the luxurious chocolate base. The transformation is palpable as the powdery cocoa essence melds with the smooth batter, creating a tantalizing aroma that permeates the kitchen.

As the batter is poured into a waiting pan, the promise of indulgence lingers in the air. A brief sojourn in the oven transforms the raw mixture into a symphony of textures—crispy edges yielding to a dense, fudgy interior. The artistry of brownie batter lies not only in its preparation but in the freedom it grants for personalization. Fold in chocolate chips, nuts, or swirls of caramel for an added dimension, allowing each batch to be a unique expression of culinary creativity. The ritual of cutting into a tray of freshly baked brownies reveals the crowning glory of this culinary masterpiece. Glistening with moisture, these squares of chocolate euphoria beckon, ready to be savored with each delectable bite. Whether enjoyed warm from the oven or cooled to perfection, classic Brownie Batter transcends mere dessert—it is a celebration of simplicity, decadence, and the pure, unadulterated joy that arises from the act of baking. Join us on a journey into the heart of sweetness as we explore the timeless magic that is brownie batter, a cherished treasure in the world of baking.

  • ½ cup unsalted butter, melted, still warm/hot
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon water
  • 2 teaspoons pure vanilla extract
  • ⅔ cup unsweetened cocoa powder
  • ¾ cup plus 1 tablespoon all-purpose flour (see note)
  • ½ teaspoon kosher salt
  • ½ cup chocolate chips

Cream cheese mixture:

  • 8 oz block cream cheese, softened
  • ½ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 large egg white
  • ½ teaspoon pure vanilla extract

Brownie batter:

  1. Preheat oven to 350°F with a rack in the center. Line an 8×8* pan with foil or parchment paper, leaving overhang on two sides.
  2. Grease the foil/parchment.
  3. Combine granulated sugar and hot butter in a large bowl. Stir briefly, then let it sit undisturbed for 5 minutes.
  4. Whisk the butter and sugar vigorously for 30 seconds. Add eggs, water, and vanilla extract, whisking again for about 30 seconds.
  5. Tap excess batter off the whisk and remove it from the bowl.
  6. Sprinkle cocoa powder, flour, and salt over the wet ingredients. Stir until glossy and well combined.
  7. Set aside about one third of the brownie mixture for the swirl layer.
  8. Stir chocolate chips into the remaining brownie batter. Add the batter to the prepared pan and spread into an even layer.

Cream cheese mixture:

  1. Using a hand mixer or stand mixer with the paddle attachment, beat cream cheese until smooth.
  2. Beat in sugar, followed by flour, egg white, and vanilla. Beat until combined, scraping the sides and bottom of the bowl as necessary. Be careful not to overbeat.
  3. Using two tablespoons, alternate dropping portions of cream cheese and portions of the reserved brownie batter on top of the batter in the pan.
  4. Use the tip of a sharp knife to swirl the batter together. The brownie batter will be thicker than the cream cheese batter; take your time moving in a figure 8 or back and forth motion to swirl them together. Don’t swirl too deep; you are mostly making visible swirls in the top layer.


  • Bake for 32-37 minutes until mostly set with a slight jiggle in the cheesecake areas.
  • Check doneness with a toothpick; moist fudgy crumbs and melted chocolate are OK.
  • Be careful not to overbake. If swirls darken, cover with foil for the last 5 minutes.
  • Remove from the oven and place on a cooling rack to cool completely (this will take several hours).

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