This week I baked a batch of cream cheese brownies. They weren’t bad, but I knew I could do better. I wanted a brownie with a cream cheese topping that wouldn’t sink to the bottom, wasn’t too stiff and eggy, and had a little tartness. After asking for a few recipe recommendations, I put together a list of recipes that sounded good.
From the recommendations list, the first recipe I chose was David Lebovitz’s cream cheese brownies. They were terrific! Because I didn’t want to do things exactly the same way, I threw a heaping tablespoon of sour cream into the filling, but other than that I stuck with the recipe and loved the results. Thanks to those of you who recommended the recipe, including Sue at Basically Baked, who made a batch yesterday.
I might try one more recipe just for fun, but this is a brownie I’d be proud to serve to just about any crowd.
If you have a favorite recipe for Cream Cheese Brownies, let me know!
For now, here’s the recipe I used. It’s a good one.
Update: I’ve baked this recipe several times since posting, and like most of David Lebovitz’s recipes, this one is a winner. While I usually like thicker brownies, I tend to use a 9 inch square pan (as opposed to an 8 inch) so that these are a little thinner. They’re a great make-ahead dessert and taste a little better on day 2. Then again, most brownies do.