Cream Cheese Brownies Recipe – made from scratch and ready in 30 minutes! Quick homemade brownies with a delicious cream cheese layer. You’ll never use a box again!!
Brownies are one of my favorite desserts. Chicken Legs claims to not like brownies, but every time I make them he says “I don’t like brownies, but these are really good!” Well, these brownies were no exception. The recipe is from The Fat Witch Bakery cookbook (great cookbook by the way!). The brownies are the perfect mixture of cheesecake and brownie. They are absolutely delicious! Make sure you have some milk on hand when you make these, you are going to need it!
Yield: serves 12 to 16
Cream Cheese Brownies
prep time: 10 MINScook time: 45 MINStotal time: 55 mins
8 Tbsp unsalted butter (1 stick)
1-1/2 cups bittersweet chocolate chips
2 (8-oz) packages cream cheese, softened
1-1/2 cups sugar
4 large eggs
2 tsp vanilla extract
1 cup unbleached all-purpose flour
1/4 tsp salt
Grease and flour a 9×9 baking pan. Preheat the oven to 350ºF.
Melt the butter and chocolate in a smal saucepan over low heat, stirring frequently, until melted. Set aside to cool.
Beat the cream cheese and 1/4 cup of the sugar in a medium bowl until smooth. Beat in 1 egg and set aside.
Place the remaining 1 1/4 cups of sugar in a large bowl and beat in the remaining 3 eggs, one at a time until smooth. Add the vanilla and chocolate mixture and mix until well blended.
Measure the four and salt and then sift together directly into the chocolate batter. Mix the batter gently until well combined and no trace of the dry ingredients remains.
Spread 3/4 of the chocolate batter evenly in the pan. Pour the cream cheese mixture on top of the chocolate layer. Gently spread the remaining chocolate batter over the cream cheese layer.
Bake for 45 minutes or until a toothpick inserted in the center comes our clean or only with crumbs.
Cool on rack for 1-1/2 hours. Refrigerate brownies and cut just before serving.