Cream Cheese Brownies

Cream Cheese Brownies

Cream Cheese Brownies

Who doesn’t love brownies?  They are easy to throw together from scratch (yes, almost as easy as using boxed brownies) and they are delicious.  The best thing about making your own brownies is that you get to control the type of chocolate that goes into them.  I usually will use Ghirardelli chocolate, because it’s readily available and it’s very good.  Every now and then I will splurge and use something like Callebaut (Belgian) or Valrhona (French) chocolate.  You can usually find either of those at your local gourmet grocery store, or order them online if you don’t have one near you.  That being said, I sometimes feel like my brownies could use a little something extra.  That’s when I turn to this recipe.  The addition of the cream cheese (think cheesecake not cheeseburger) enlivens the normal brownie recipe.  I know this takes a little bit of extra work (since you have the cream cheese mixture as well as the batter), but it’s well worth it.  So next time you want a bit more from your brownies, give this recipe a try.  It’s well worth the extra calories.


2/3 Cup All-Purpose Flour
1/4 teaspoon Salt
1/2 teaspoon Baking Powder
6 oz Bittersweet Chocolate
1 Stick Unsalted Butter
1 1/4 Cups Sugar
2 1/2 teaspoons Vanilla Extract
3 Large Eggs
8 oz Cream Cheese, At Room Temperature
1 Egg Yolk

1. Adjust the oven shelf to a low-middle position and preheat the oven to 325F.

2. Take an 8 x 8 inch baking pan and spray the bottom with cooking spray.  Add a piece of foil that will overhang on 2 sides, and spray the top of the foil with cooking spray.

3. Whisk flour, baking powder, and salt together in a small bowl.

4. Melt the chocolate and butter in either a double boiler (a bowl in a pan will work) or just in the microwave.  Make sure you stir so that the chocolate doesn’t burn.  Add 1 cup of sugar and 2 teaspoons of vanilla to the chocolate mixture in a bowl (if you used a double boiler just use the bowl you used).  Then whisk in the eggs one at a time and then add the flour mixture and whisk until incorporated.

5. In another bowl, mix the cream cheese, 1/4 cup sugar, 1/2 teaspoon vanilla, and the egg yolk.

6. Pour half of the chocolate mixture into the baking pan, then add half of the cream cheese mixture in spoonfuls over the top (spread them out).  Add the rest of the chocolate mixture on top and then the rest of the cream cheese mixture in spoonfuls.  Use a blade of a knife to swirl the mixture to give it a marbled look.

7. Bake for 50-60 minutes.  They are done when a toothpick comes out with only a few, moist crumbs on it.

8. Cool the brownies in the pan on a wire rack for 5 minutes, then use the aluminum sling to remove them from the pan.  Cool them to room temperature, and then put them in the fridge.  Once they are cooled you can cut them into pieces.  Keep them refrigerated, and they can keep up to 5 days (assuming they last that long).


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