Cream cheese Brownies
From blackcupcake 15 years ago
- 25 minutes to make
- Serves 16
I dont think there is a more perfect combination : a dense and fudgy brownie covered with a cheesecake topping!
Ingredients
- Brownie Layer: shopping list
- 1/2 cup (113 grams) unsalted butter, cut into pieces shopping list
- 4 ounces (114 grams) unsweetened chocolate, coarsely chopped shopping list
- 1 1/4 cups (250 grams) granulated white sugar shopping list
- 1 teaspoon pure vanilla extract shopping list
- 2 large eggs shopping list
- 1/2 cup (70 grams) all purpose flour shopping list
- 1/4 teaspoon salt shopping list
- cream cheese Layer: shopping list
- 8 ounces (227 grams) cream cheese, at room temperature shopping list
- 1/3 cup (65 grams) granulated white sugar shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 large egg shopping list
How to make it
- Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
- In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set aside. Place the remainder of the brownie batter evenly into the prepared pan.
- Then in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process until creamy and smooth. Spread the cream cheese filling over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.
- Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days.
The Rating
Reviewed by 6 people-
Yes, and I would like a brownie to go with my peanut butter cup cookies!
You have my 5!
m2googee
in Tomball loved it
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oh my goodness, I do agree with the great combo !
midgelet
in Whereabouts loved it
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These look n sound fantastic. 5 all the way.
taylorsue82
in Wapakoneta loved it
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