Saffron Cream Cheese Brownies – Rumi Spice

Saffron Cream Cheese Brownies

Difficulty: Medium - Yield: 10 servings - Time: 60 minutes 

Chocolate lovers beware! We didn’t think there was a way to make chocolate more delicious…but then we swirled saffron cream cheese into brownie batter and our lives changed forever. The taste of chocolate mixed with creamy saffron in a soft brownie with crunchy pecans…just, wow. You need to try it!



  • 8 (2 oz) unsweetened chocolate baking squares
  • 8 (2 oz) semi-sweet chocolate baking squares
  • 1/3 cup butter
  • 1 (8 oz) package cream cheese, softened
  • 1 cup sugar, divided
  • 6 large eggs, divided
  • 3 tsp vanilla extract, divided
  • 1 tsp Rumi saffron threads
  • 1 cup 2 Tbsp all-purpose flour, divided
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup chopped pecans (optional)
Preheat oven to 325F. Microwave first three ingredients in 1-quart glass bowl on high 2 minutes or until melted, stirring once. Set aside and let cool.

Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 2 eggs, one at a time, beating until blended. Stir in 1 tsp. vanilla and saffron. Fold in 2 Tbsp. flour and set aside.

Beat remaining eggs in a large bowl at medium speed. Gradually add remaining 1/2 cup sugar, beating well. Add melted chocolate mixture and 2 tsp. vanilla; beat mixture until well blended. Fold in pecans (if desired).

Combine remaining cup flour, baking powder, and salt; fold into chocolate batter until blended.

Reserve 3 cups chocolate batter; spread remaining batter evenly in a greased 9 x 13-inch pan. Pour saffron cream cheese mixture over batter and spread evenly. Top with reserved 3 cups chocolate batter; swirl mixture with a knife.

Bake at 325F for 40-45 minutes. Cool and cut brownies into squares. Yield: 1 1/2 dozen.


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