Cream cheese brownies

Updated: Apr 22





Where have you been all my life?

Recently I noticed that there were quite a few posts on social media from various bakers I follow celebrating a variety of "National (Insert baked goodie here) Days". One day it was chocolate cake, the next it was croissants and so on.

And honestly, I was left feeling like I had completely missed the memo on this.



So I took to Google of course, and I searched for "National Dessert Days" and found a multitude of lists. But this is the one that I stuck to:


And you know what I did? I added this to my "Baking Schedule".

Yes! I have a baking schedule!

How else would I keep track of all the recipes I want to try, events and ingredients?

So the list of national baked goods is slowly melting with my already existing baking schedule.


And the first recipe to make the hop was "Cream Cheese Brownies".

Funnily enough, just a few days before I had seen a post on "The right way to make cream cheese brownies" so my curiosity got the best of me and I wanted to try these ASAP.



Now let's be honest, there are about 100000000x recipes and ways to make brownies and everyone is pretty partial to the version they grew up on. For me, I've never been a fan of the cakey brownies, I like the ones that are more on he fudgy side. I think it's because I want brownies to be a little different from just regular chocolate cake and the key becomes texture.


For this recipe, I used by favorite brownie recipe (so far! because I've heard of another amazing recipe from Claire Saffitz that I must try). I then found an example of the cream cheese filling that is typically used in cream cheese brownies and prepared this component and integrated it into my chosen brownies.


I LOVED THESE BROWNIES!

No but seriously. I couldn't put them down. Don't tell my personal trainer.


Go make these now. You won't regret it!


MY CREAM CHEESE BROWNIES

  • 1 cup all purpose flour

  • 1 tbsp good quality cocoa powder

  • 1 tsp salt

  • 3/4 cup dark chocolate

  • 1 tsp instant espresso powder

  • 3/4 cup unsalted butter, room temperature

  • 1 1/4 cup sugar

  • 1/3 cup light brown sugar, packed

  • 2 tsp vanilla extract

  • 4 eggs

  • 2/3 cup mix of milk chocolate and dark chocolate chips

  • 1/3 cup walnuts or pecans

Cream Cheese Swirl (taken from Spend with Pennies)

  • 8 oz cream cheese, softened, room temp

  • ¼ cup sugar

  • 1 large egg

  • ½ teaspoon vanilla extract



Instructions


1. Preheat oven to 350°F and grease a 9” x 9” cake pan.

2. In a bowl, whisk together dry ingredient – flour, salt, cocoa powder.

3. In a double boiler, melt together the dark chocolate, espresso and butter.

4. Add the sugars and vanilla to the melted chocolate and stir until combined. Allow to cool.

5. Add the eggs to the chocolate mixture two by two and mix only until combined.

6. Gently stir the dry ingredients, chocolate chips and nuts.

7. Spread batter evenly in your pan and bake for 45 minutes. The brownies should be cracking on top and shiny. Check for doneness after 40 minutes. You still want a few crumbs on your toothpick as a sign that your brownies are still fudgy and not overcooked.


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