Thursday, February 10, 2011

Cream Cheese Brownies: National Cream Cheese Brownie Day

Last year I posted a recipe for Cream Cheese Brownies for National Cream Cheese Brownie Day that used a  Brownie Mix. This year I thought I'd post a From Scratch Brownie Recipe, because really there's not all that much difference in the work, and you can control the quality of the chocolate. Philly Cream Cheese is usually my cream cheese of choice since I'm from Philly originally, but I've been known to substitute local rich California Cream Cheese. The extra dark chocolate chips are a great addition, and you can actually add more than 1/2 cup. I chop up high quality chocolate. Celebrate! Make Cream Cheese Brownies today!

Cream Cheese Brownies

1/2 cup sweet butter
4 oz 85-95% good quality chocolate, coarsely chopped
1 cup sugar
1 tsp Madegascar vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 tsp salt
1/2 cup dark chocolate chunks or chips

Cream Cheese Layer
8 oz cream cheese, room temperature
1/3 cup sugar
1 tsp Madegascar vanilla extract
1 large egg

Preheat oven to 325 degrees F.
1. Line a 9 x 9 inch square baking pan with aluminum foil across the bottom and up two opposite sides of the pan.
2. In  stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate.
3. Remove from heat and stir in the sugar and vanilla. Add eggs, one at a time, beating well after each addition. Use a spoon. Stir in flour and salt and beat, until the batter is smooth and glossy and comes away from the sides of the pan (about a minute).
4. Remove 1/2 cup of the brownie batter and set it aside.
5. Fold chocolate chips (broken up chocolate) into the remainder of the brownie batter and then pour batter evenly onto the bottom of the prepared pan.
6. Using mixer or food processor, whip cream cheese until smooth. Add tugar, vanilla, and egg and process just until smooth.
7. Spread cream cheese mix over the brownie layer. Spoon small clumps of reserved brownie batter on top of the cream cheese filling. Then with knife or wooden skewer, swirl two batters without mixing them.
8. Bake in the preheated oven for 25 minutes or until the brownies start to pull away from the sides of the pan and edges just begin to brown.
9. Remove from oven and place on wire rack to cool.
10. Refrigerate brownies until firm enough to cut into squares (at least two hours).
11. Once chilled, remove brownies from pan by lifting with  ends of foil and transfer to cutting board. 12. With sharp knife, cut into squares.
Brownies can be stored in the refrigerator for several days.

Want to try some variations on Cream Cheese Brownies?
Cream Cheese Swirl Brownies with Heath Bars from Recipe Girl
Nibby Cream Cheese Brownie Cupcakes from The Spice Life
Bailey's Cream Cheese Brownies from Tasting Spoons


Anonymous said...

Yum! A good glass of milk from a California dairy is just the best thing to have with this beautiful and delicious Cream Cheese Brownie

Jane said...

Wow, these look just fantastic. I can't imagine a more irresistible brownie than one just exactly like this. Scrumptious recipe, Janet!