Chocolate Fudge Brownies That Stand Out With Their Camo Pattern

Brownies are a classic dessert that everyone is familiar with. That’s why this recipe stands out with a bit of innovation and an exciting take on a staple dish. There is a cream cheese layer that cuts the bitterness of the cocoa with a bit of sweetness, and the camouflage pattern is a great way to make this tasty treat stand out visually!

Chocolate fudge brownies with camo pattern
The Ingredients for the Brownies

  • Eight ounces of cream cheese
  • Three large eggs
  • 1 ⅓ divided cups of sugar
  • Unsweetened cocoa powder divided into three portions of 1½ tablespoon, ¾ cup, and 2 tablespoons
  • Ten tablespoons of unsalted butter
  • One teaspoon of vanilla extract
  • Half a cup of all-purpose flour
  • ¾ teaspoon of salt
  • A teaspoon of instant espresso powder

Cocoa powder, cocoa beans, and dark chocolate bars
Preparing the Batter

Preheat the oven to 325 degrees and line a baking tin with baking parchment, lightly coating it with a non-stick baking spray. In a double boiler on medium heat, place the cream cheese that was cut into one-inch pieces. Heat and mix the cream cheese until it’s soft (about 5 minutes). Remove the bowl from the heat and mix in one large egg, ⅓ cup of sugar, ¼ teaspoon of salt, and half a teaspoon of vanilla extract. Transfer half of the mixture to a smaller bowl and mix in one and a half teaspoons of cocoa powder. Set both mixtures aside.

A bowl of cream cheese
In another metal bowl, place the butter cut into 1-inch pieces and combine it with the remaining sugar, espresso powder, and 2 tablespoons of cocoa powder. Add ½ tablespoon of salt and place the bowl over the double boiler. Stir occasionally and cook for 7-9 minutes, then let it cool for 5 minutes. Whisk in the remaining 2 eggs and vanilla extract, and then mix in the flour.

Making the Camouflage Pattern

Making a camouflage pattern using brownies batter
Put the batter for the brownies in the pan, reserving half a cup. In alternating dollops, spoon the cream cheese and cocoa mixtures on top to create a camouflage pattern. Place dollops of the reserved batter on top and then bake for up to 25 minutes. Once cool, simply cut and serve!