Skip to content
February 10, 2010 / Sarah

National Cream Cheese Brownie Day

Cream Cheese Brownies
From Joy of Baking

Brownie Layer:
1/2 cup unsalted butter, cut into pieces
4 ounces unsweetened chocolate coarsely chopped
1 1/4 cups granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt

Cream Cheese Layer:
8 ounces cream cheese, at room temperature
1/3 cup granulated white sugar
1 teaspoon pure vanilla extract
1 large egg

  1. Preheat oven to 325 degrees F and place the rack in the center of the oven. Line a 9 x 9 inch square baking pan  with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
  2. 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.
  3. 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. With a table knife or wooden skewer, swirl the two batters without mixing them.
  4. 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. Can be stored in the refrigerator for several days.

I ended up having to bake my brownies for about 19 extra minutes.  After 25 minutes, but batter was still almost completely liquid.  Mine turned out kind of fudgy, but still super good!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: