Double Chocolate Cream Cheese Brownies with Maldon Flake (and a review of <em>Sea Salt Sweet</em>!)
Double Chocolate Cream Cheese Brownies with Maldon Flake (and a review of Sea Salt Sweet!)

Double Chocolate Cream Cheese Brownies with Maldon Flake (and a review of Sea Salt Sweet!)

5 from 1 reviews
Double Chocolate Cream Cheese Brownies with Maldon Flake (and a review of Sea Salt Sweet!)
Cook time
Total time
This recipe requires some planning ahead to accommodate chilling time, but it is so worth the wait! These are the ultimate, delicious potluck brownies, and the sprinkle of Maldon flake on top is the crowning touch.
Serves: 30
Bittersweet Brownie Layer
  • Unsalted butter and flour, for baking pan
  • 8 ounces (230 grams) bittersweet chocolate, coarsely chopped
  • 6 ounces (1 1/2 sticks; 170 grams) unsalted butter, cubed
  • 1 1/2 cups (300 grams) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (120 grams) all-purpose flour
  • 1/2 teaspoon fine-grain sea salt
  • 1 cup (130 grams) walnut pieces
Cream Cheese Layer
  • 16 ounches (450 grams) cream cheese, softened
  • 4 tablespoons (1/2 stick; 60 grams) unsalted butter, softened
  • 3 cups (360 grams) confectioners' sugar
  • Seeds of 1 vanilla bean
Semisweet Ganache Glaze
  • 6 ounces (170 grams) semisweet chocolate, finely chopped
  • 2 tablespoons (30 grams) unsalted butter
  • 1/2 cup (120 milliliters) heavy whipping cream
  • 1 tablespoon light corn syrup
  • Maldon flake sea salt
  1. Make the bittersweet brownie layer: Preheat the oven to 350 degrees F (180 degrees C). Butter and flour a 9 x 13-inch (33 x 23-cm) baking pan; set aside. Place the chocolate and butter in a medium saucepan and place the pan over low heat. Stir until the chocolate and butter are melted and well combined. Remove the pan from the heat source and pour the chocolate mixture into a large mixing bowl. Let the mixture stand until it is barely warm to the touch, about 10 minutes.
  2. Stir the sugar into the cooled chocolate mixture with a large wooden spoon. Add the eggs, one at a time, stirring well between each addition. Stir in the vanilla. Add the flour and salt and stir until just combined. Gently fold in the walnuts. Pour the mixture into the prepared baking pan and smooth evenly with the back of the wooden spoon. Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out mostly clan with a few moist crumbs clinging to it. Allow the brownies to cool completely in the pan.
  3. Make the cream cheese layer: Combing the cream cheese, butter, and confectioners' sugar in a large mixing bowl. Beat on low speed with an electric mixer until just combined. Increase the speed to high and beat for 3 minutes, or until the mixture lightens in color. Add the vanilla seeds and beat for 1 minute longer. Spread the frosting evenly over the brownie layer and chill until firm, about 2 hours.
  4. Make the semisweet ganache glaze: In a small saucepan, combine the chocolate, butter, and heavy whipped cream. Cook over low heat, stirring slowly and constantly with a whisk, until the mixture is smooth, 5 to 7 minutes. Remove the pan from the heat source and stir in the corn syrup. Let the glaze cool to room temperature, about 25 minutes. Pour the glaze over the set cream cheese layer and use an offset spatula to spread the glaze evenly to the corners of the pan.
  5. Chill the brownies for 3 hours, or overnight (Julie's note: I recommend overnight! The flavors really meld so nicely!). Cut the chilled brownie slab with a sharp knife. Garnish each slice with a 2-finger pinch (meaning, pinch the salt between your thumb and 2 fingers) of Maldon salt; add more to taste. The brownies will keep, well covered, in the refrigerator for 5 days (Julie's note: let them sit out for about a half hour before eating them because they soften to a lovely texture! Okay, they're good cold too. But try to be patient!)


6 Comments on Double Chocolate Cream Cheese Brownies with Maldon Flake (and a review of Sea Salt Sweet!)

  1. Amy | Club Narwhal
    November 3, 2015 at 9:53 am (6 years ago)

    Oooooh, lady! These brownies look like heaven! What a gorgeous cookbook, too 😉

  2. Amanda
    November 3, 2015 at 9:59 am (6 years ago)

    You always have the most beautiful and delicious looking recipes! Whenever I come here I get a craving! :). These look like the kind of brownies you make, and then not tell anyone about so you can have them all to yourself. 🙂

  3. Joshua Hampton
    November 3, 2015 at 10:06 am (6 years ago)

    Cream cheese and chocolate together is one of my weaknesses. These brownies are seriously making my mouth water.

  4. Leslee
    November 3, 2015 at 10:27 pm (6 years ago)

    Yum, look like Nanimo bars.

  5. Anton
    November 4, 2015 at 8:58 pm (6 years ago)

    Those look amazing! I too want to make that lemon pie. I’m intrigued.


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