cream cheese brownies


After reading Deb’s post in the back of Martha Stewart’s Living, I had to make these brownies! Although nothing beats plain, super-rich chocolate brownies, cream cheese brownies are a classic. I love how the tangy cream cheese balances out the deep, fudgy rich chocolate. I always like to have a stash of brownies in the freezer that I can whip out for an unexpected bake sale, a fundraiser, or an afternoon snack ;). However, I don’t think this stash will last too long…

With love,
Erica

P.S. These brownies are super gooey, fudgy and delicious. To cut them into neat little squares, pop the pan in the freezer for a bit, run a sharp knife under hot water, and slice away!

Brownie batter
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

Cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
 
1/2 cup semisweet chocolate chips

Make brownie batter: Put oven rack in middle position and
preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter
and chocolate in a 3-quart heavy saucepan — though I did mine
double-boiler style, placing the mixing bowl I was using over simmering
water, thereby creating one less dirty dish and melting the chocolate
more gently — over moderately low heat, whisking occasionally, just
until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a
pinch of salt until well combined. Whisk in flour until just combined
and spread in baking pan.
Make cheesecake batter: Whisk together cheesecake batter
ingredients in a small bowl until smooth. Dollop over brownie batter,
then swirl in with a knife or spatula.
[I actually like using a butter knife because the tip of it is round
enough that you can use it to fold bits of the brownie batter over the cheesecake batter for a more visibly marbled effect. Try it!]
Sprinkle chocolate chips over cheesecake/brownie batter swirl.
Although it might be more logical to just mix them into the cheesecake
batter (and feel free to do this, it will have no ill-effect) I thought
it might interrupt the swirl-ability of it.
Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.

Adapted from Smitten Kitchen

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