Cream Cheese Brownies
June 18, 2014
There are many kinds of brownies on the face of this planet, but make no mistake about it, one of my favorites is these Cream Cheese Brownies!
They’re a perfect mix of dense, fudge-like brownies with the goodness of cream cheese. A single bite and your palate is off to experience the tanginess of the cream cheese. It deliciously tempers the deep richness of the chocolate brownie. I could not imagine a better way to enjoy both a brownie and cheesecake at the same time.
The trick to whipping up a dense and fudge-like brownie, aside from reducing the amount of flour and using no artificial leavening such as baking powder or baking soda, is to incorporate as little air as possible when you are mixing the batter.
You can devour these Cream Cheese Brownies the same day you bake them, but they tend to get better once you refrigerate them overnight as it gives the flavors some time to soften and mingle.
Cream Cheese Brownies
Melt chocolate with 3 tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat remaining eggs until thick. Gradually add remaining sugar. Add baking powder, salt, and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup chocolate batter and set aside. Spread remaining chocolate batter in a greased 9-inch square pan. Top with cheese mixture. Drop measured chocolate batter from tablespoon onto cheese mixture; swirl to marbleize. Bake at 350º for 35 to 40 minutes. Cool. Cut and store in refrigerator. |
Have at it! 🙂
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