BOURBON CREAM CHEESE BROWNIES: National Cream Cheese Brownie Day

Today is National Cream Cheese Brownies Day. I've posted several different recipes for Cream Cheese Brownies including ones from scratch, ones using box brownie mixes, and a one-bowl recipe.

This recipe, adapted from Southern Living December 2011, is for Bourbon Cream Cheese Brownies. Delicious and easy! I've changed some of the measurements, and I've added pecans, but feel free to adapt what you'd like!

And, since Valentine's Day is coming up, make these to celebrate. Serve with a glass of Bourbon.

Bourbon Cream Cheese Brownies

Ingredients
5 ounces dark chocolate (60% cacao or higher)
3/4 cup unsalted butter
1/4 cup firmly packed light brown sugar
1 - 1/2 cups granulated sugar, divided
4 large eggs, divided
1 tsp pure vanilla extract
Pinch of salt
1 cup all purpose flour
1 (8 ounce) package cream cheese, softened
2 Tbsp all purpose flour
1/4 cup bourbon
1 cup chopped pecans

Directions
Preheat oven to 350° Line bottom and sides of 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
Melt chocolate and butter in top of double boiler or saucepan on top of saucepan with simmering water. Whisk in brown sugar and 1 cup granulated sugar. Add 3 eggs, 1 at time, whisking just until blended after each addition. Whisk in vanilla, salt, and 1 cup flour. Fold in pecans. Spread half of batter in prepared pan.
Beat cream cheese at medium speed with an electric mixer until smooth; add 2 Tbsp flour and remaining 1/4 cup granulated sugar, beating until blended. Add bourbon and remaining 1 egg, beating until blended.
Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together. Once through-- don't overswirl.
Bake at 350° for 40 to 45 minutes or until wooden pick inserted in center comes out with a few moist crumbs.
Cool completely in pan on wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Remove foil; cut into squares.

DOUBLE CHOCOLATE CREAM CHEESE BROWNIES: National Cream Cheese Brownies Day

Today is National Cream Cheese Brownie Day. Here's a great recipe for Double Chocolate Cream Cheese Brownies. Philadelphia Cream Cheese is usually my cream cheese of choice since I grew up in Philly, but I've been known to substitute local rich California Cream Cheese. The extra dark chocolate chips are a great addition to these Cream Cheese Brownies, and you can actually add more than 1/2 cup. I chop up high quality chocolate rather than chips, but either works! Celebrate! Make Double Chocolate Cream Cheese Brownies today or make some for Valentine's Day. You can never have too many brownie recipes!

Double Chocolate Cream Cheese Brownies

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

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

Directions
Preheat oven to 325 degrees F.
Line 9 x 9 inch square baking pan with aluminum foil across the bottom and up two opposite sides of the pan.
In stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate.
Remove from heat and stir in 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 batter is smooth and glossy and comes away from the sides of the pan (about a minute).
Remove 1/2 cup of the brownie batter and set aside.
Fold chocolate chips (or chopped chocolate) into remainder of brownie batter and then pour batter evenly onto bottom of prepared pan.
Using mixer or food processor, whip cream cheese until smooth. Add sugar, vanilla, and egg and process just until smooth.
Spread cream cheese mix over brownie layer. Spoon small clumps of reserved brownie batter on top of cream cheese filling. Then with knife or wooden skewer, swirl two batters without mixing them.
Bake in preheated oven for 25 minutes or until brownies start to pull away from sides of pan and edges just begin to brown.
Remove from oven and place on wire rack to cool.
Refrigerate brownies until firm enough to cut into squares (at least two hours).
Once chilled, remove brownies from pan by lifting with ends of foil and transfer to cutting board.
Cut into squares.

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

DOUBLE CHOCOLATE CREAM CHEESE BROWNIES: National Cream Cheese Brownie Day!

Today is National Cream Cheese Brownie Day, and I have a great recipe for Double Chocolate Cream Cheese Brownies. Philadelphia Cream Cheese is usually my cream cheese of choice since I grew up in Philly, but I've been known to substitute local rich California Cream Cheese. The extra dark chocolate chips are a great addition to these Cream Cheese Brownies, and you can actually add more than 1/2 cup. I chop up high quality chocolate rather than chips, but either works! Celebrate! Make Double Chocolate Cream Cheese Brownies today or make some for Valentine's Day. You can never have too many brownie recipes!

Double Chocolate Cream Cheese Brownies

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

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

Directions
Preheat oven to 325 degrees F.
Line 9 x 9 inch square baking pan with aluminum foil across the bottom and up two opposite sides of the pan.
In stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate.
Remove from heat and stir in 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 batter is smooth and glossy and comes away from the sides of the pan (about a minute).
Remove 1/2 cup of the brownie batter and set aside.
Fold chocolate chips (or chopped chocolate) into remainder of brownie batter and then pour batter evenly onto bottom of prepared pan.
Using mixer or food processor, whip cream cheese until smooth. Add sugar, vanilla, and egg and process just until smooth.
Spread cream cheese mix over brownie layer. Spoon small clumps of reserved brownie batter on top of cream cheese filling. Then with knife or wooden skewer, swirl two batters without mixing them.
Bake in preheated oven for 25 minutes or until brownies start to pull away from sides of pan and edges just begin to brown.
Remove from oven and place on wire rack to cool.
Refrigerate brownies until firm enough to cut into squares (at least two hours).
Once chilled, remove brownies from pan by lifting with ends of foil and transfer to cutting board.
Cut into squares.

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

Bourbon Cream Cheese Brownies

February 10 is National Cream Cheese Brownies Day, and I've posted several different recipes for Cream Cheese Brownies including ones from scratch, ones using box box brownie mixes, and a one-bowl recipe.

This recipe, adapted from Southern Living, December 2011, for Bourbon Cream Cheese Brownies. Delicious and easy! I've changed some of the measurements, and I've added pecans, but feel free to adapt what you'd like!

Bourbon Cream Cheese Brownies

Ingredients
5 ounces dark chocolate (85% cacao or higher)
3/4 cup sweet butter
1/4 cup firmly packed light brown sugar
1 - 1/2 cups granulated sugar, divided
4 large eggs, divided
1 teaspoon Madegascar vanilla extract
Pinch of salt
1 cup all purpose flour
1 (8 ounce) package cream cheese, softened
2 tablespoons all purpose flour
1/4 cup bourbon
1 cup chopped pecans

Preparation
1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Melt chocolate and butter in top of double boiler or saucepan on top of a saucepan with simmering water. Whisk in brown sugar and 1 cup granulated sugar. Add 3 eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and 1 cup flour. Fold in pecans. Spread half of batter in prepared pan.
3. Beat cream cheese at medium speed with an electric mixer until smooth; add 2 Tbsp. flour and remaining 1/4 cup granulated sugar, beating until blended. Add bourbon and remaining 1 egg, beating until blended.
4. Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together. Once through-- don't overswirl.
5. Bake at 350° for 40 to 45 minutes or until wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Remove foil; cut into squares.

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

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

Directions
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

National Chocolate Cream Cheese Brownie Day

February 10 is National Cream Cheese Brownie Day, and Betty Crocker has a great standby recipe I'm going to make to celebrate. 15 minutes to make; an hour to bake, or there abouts. I'm not a purist. I've always loved Betty Crocker brownies, and this recipe is divine. Of course, it will work with homemade brownies, too. Here's a link to my Aunt Sylvia's brownies.

Betty Crocker® Cream Cheese Brownies

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
1/3 cup vegetable oil
1/3 cup water
2 eggs or 3 eggs
1 package (8 oz) cream cheese, softened *
1/3 cup sugar
1/2 teaspoon vanilla
1 egg
1/2 cup semisweet chocolate chips

1. Heat oven to 350ºF. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies), using spoon, until well blended. Spread in pan.
3. In another medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and 1 egg just until blended.
4. Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.
5. Bake 35 to 40 minutes or until cream cheese mixture begins to brown and toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. For 24 brownies, cut into 6 rows by 4 rows. Store tightly covered and, if desired, in refrigerator.

* to soften cream cheese, microwave in bowl on high for 15 seconds.