Cream Cheese Brownies
From tuilelaith 11 years agoIngredients
- FOR THE cream cheese LAYER: shopping list
- 8 ounces (1 package) cream cheese, at room temperature shopping list
- 2 large egg yolks, at room temperature shopping list
- 1/4 cup granulated sugar shopping list
- 2 tablespoons all-purpose flour shopping list
- 1 teaspoon vanilla extract shopping list
- ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ shopping list
- FOR THE BROWNIE LAYER: shopping list
- 1 stick plus 2 tablespoons (10 tablespoons) unsalted butter shopping list
- 10 ounces semi- or bittersweet chocolate shopping list
- 4 large eggs, at room temperature shopping list
- 1 1/2 cups granulated sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon kosher salt shopping list
- 1 cup semi-sweet chocolate chips (optional) shopping list
- 1 cup pecans or walnuts (optional), toasted and coarsely chopped shopping list
How to make it
- Preheat the oven to 325 degrees F.
- Lightly butter a 9 x 13-inch pan and line with parchment paper, allowing enough overhang on the long side to lift up the brownies.
- To make the cream cheese layer:
- Place the cream cheese in the bowl of a mixer fitted with a paddle and beat until smooth.
- Add the egg yolk, sugar, flour, and vanilla, at a time, beating well after each addition.
- Scrape down the sides of the bowl, transfer to another bowl, and set aside.
- Clean the mixer.
- To make the brownie layer:
- Place the butter and chocolate in a small saucepan over the lowest possible heat and cook, stirring, until almost all the chocolate has melted.
- Off heat, stir until smooth.
- Set aside to cool to room temperature.
- Place the eggs and sugar in the bowl of a mixer fitted with a paddle and beat until lemon-colored and thick.
- Add the cooled chocolate mixture and vanilla and beat until well combined.
- Scrape down the sides of the bowl.
- Place the flour, baking powder, and salt in a separate bowl, mix well, and add to the chocolate mixture.
- If desired, add the chocolate chips and beat until well combined.
- Place half the chocolate mixture in the prepared pan, then dollop the cream cheese mixture over it and don't worry if the cream cheese doesn't cover the chocolate: it won't.
- Top with the remaining chocolate mixture.
- Take a table knife and gently draw it from east to west and then from north to south, making a checkerboard pattern.
- Do not allow the mixtures to combine too much.
- Sprinkle with the nuts, if desired.
- Transfer to the oven and bake until the sides, but not the top, are just beginning to brown, 25 to 30 minutes.
- Do not wait until a tester comes out clean: they will be over-baked at that point.
- Set aside to cool for about 10 minutes, then cut into 32 bars.
- Cover and refrigerate.
- Reprinted with permission from Cookies for Kids' Cancer:
- Best Bake Sale Cookbook, by Gretchen Holt-Witt, copyright (c) 2011.
- Published by Wiley.
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