Monday, November 15, 2010

Cream Cheese Brownie

Cream cheese brownies. Wow, just those three little words would make anyone smile, especially my friends. They went crazy for these! The same day I made these babies, I made chocolate chip cookies. Guess which ones they ate first?! Yup, they choose these delicious squares of chocolate-y creamy goodness.

I've always been a little scared of making anything with two different batters. Maybe it's because it seems like double the work for only one dessert. Wait, no that would make me just lazy. Maybe I am lazy? Hmmm....that's a question I'll answer later...But don't worry, these brownies are totally worth making two different batters.

Cream Cheese Brownies 
Cream Cheese:
Adapted from epicurious
6 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1/2 cup sugar
2 large egg
2 tablespoon all purpose flour
1 teaspoon vanilla extract

Adapted from the Baked Cookbook
1-1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons cocoa powder
11 ounces milk chocolate, coarsely chopped 
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 
1-1/2 cups granulated sugar 
1/2 cup firmly packed light brown sugar 
5 large eggs, at room temperature 
2 teaspoons pure vanilla extract
    1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.
    2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
    3. Put the chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
    4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. 
    5. Fold the flour mixture into the chocolate.
    6. Pour the batter into the prepared pan
    7. In a clean bowl beat the cream cheese and butter until fluffy, add in sugar, flour, and extract. Continue beating until smooth. Evenly spread over brownie.
    8. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.


    1. Mmmm....these look just as good as they sound! I've been wanting to make these for a while too but I've never quite gotten around to it =S Your friends are really lucky =) You make so much food for them!

    2. Yum! I like how thick they are; I prefer thicker brownies over thin ones.


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