For some reason a lot of people like a recipe here called KitchenAid Mixer Brownies. It's a recipe I've had for years, and it's from an old KitchenAid book. I recently acquired another old KitchenAid book with an even better version -- KitchenAid Cream Cheese Brownies!
Here's the slightly adapted recipe. It's a pretty standard recipe for a 9x13 inch pan of fudgy cream cheese brownies. I like this one because the filling calls for 1 full package of cream cheese rather than a partial package along with 1 egg, ½ cup of sugar and some vanilla
This recipe requires 2 bowls, which reminds me that if you don't have a stand mixer yet and are planning to buy one, buy yourself a second bowl! For years I went with one bowl and it was so inconvenient for recipes like this where you have two different colored batters or recipe with beaten egg whites. Just invest in a second bowl. It will be worth it.
Recipe
KitchenAid Cream Cheese Brownies
Equipment
Ingredients
- 8 oz salted butter or margarine, cut into chunks (228 grams)
- 4 oz unsweetened chocolate best quality, chopped (114 grams)
- 2 ½ cups sugar, divided use (380 grams and 100 grams)
- 4 large eggs, divided use
- 2 teaspoon vanilla
- 1 cup all-purpose flour (4.5 oz/126 grams)
- ½ teaspoon salt increase to 1 if using unsalted butter
- 1 cup chopped walnuts or pecans
- 8 oz softened cream cheese (228 grams)
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan or line it with parchment paper or nonstick foil. Pick your poison.
- Melt butter and chocolate together in a small saucepan over low heat or in the top of a double boiler or in the microwave. Set aside to cool slightly.
- Place only 2 cups of the sugar and just 3 of the eggs in the mixing bowl.
- Using the the flat blade, beat on mixer speed 4 for about 90 seconds. Scrape side of bowl and still on speed 4, add chocolate mixture and 1 teaspoon of the vanilla.
- Beat until well blended, then scrape bowl and add flour, salt and walnuts.
- Place remaining ½ cup of sugar, egg, 1 teaspoon of vanilla and the softened cream cheese in a clean mixer bowl and beat for 30 seconds. Turn to speed 6 and beat for a minute! Woo! Speed 6!
- Drop chocolate and cream cheese batters alternately into the pan. Swirl lightly with a knife. Bake at 350 for 45 minutes. you may want to check at 35.
- Let cool completely, then remove from the pan and cut into squares.
Betty @ scrambled hen fruit says
Yum...brownies and cheesecake are a classic combo. These look great!
x3Baking says
I haven't tried out cheesecake brownies before either. They look very, very good to eat. 🙂
Judy says
I've tried dozens of variations for brownies, and cream cheese brownies are one of the best. Yummmm!
Chris Mower says
Oooooo! These look delicious, and honestly, I've never even heard of cream cheese brownies. I'll definitely have to give them a shot.
Camille says
Oh. My. Gosh.
That is all.