Snow Day! Fuzz is staying home from school today and to celebrate, we’re making our favorite cream cheese brownies. It was a long time coming, but we finally found the recipe we like best. What makes them so good is they contain a pound of cream cheese! These are cream cheese lovers’ cheesecake brownies, for sure.
Thick Cream Cheese Brownies
This recipe is adapted from the Tate’s Bake Shop cookbook. The brownies are made in a 9 inch square pan and call for a full pound of cream cheese. Also, the cream cheese filling only has 1 egg and 1/4 cup of sugar. Would it be sweet enough? Would it really fit in the pan?
Well, yes! With less sugar, we could really taste the tartness of the cream cheese and the small amount of egg kept the cream cheese mixture from browning too much or tasting eggy. I hope you like these as much as I do. If you’re curious as to how they taste but don’t want a full batch, you can also halve the recipe and make it in a 9 inch loaf pan.
Cream Cheese Brownies
1 1/2 cups semi-sweet chocolate chips (9 oz)
2 sticks (8 oz total) salted butter** (room temperature)
1 1/2 cups granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla
1 cup all-purpose flour (4.5 oz)
1/4 teaspoon salt
1 pound cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla
1 large egg, room temperature
Preheat the oven to 350 degrees F and line a 9 inch square metal pan with foil. Spray the foil with cooking spray.
Melt the chocolate in a saucepan over low heat or in microwave. Set aside to cool. While chocolate cools, make the cream cheese filling (directions at bottom).
In a large bowl, using an electric mixer, beat the butter and sugar until creamy. Lower mixer speed and add eggs, one by one, followed by two teaspoons of vanilla, and melted chocolate. By hand or using the lowest speed of mixer, beat in the flour and salt.
Scrape all but about 1 cup of the chocolate batter into the foil lined pan and smooth it out. Spread the cream cheese filling over the chocolate mixture. Spoon the remaining chocolate batter over the cream cheese mixture. Pull a table knife through the layers of batter with a light lifting motivation to create a marble look.
Bake on center rack for 50 minutes. Set the brownies on a wire rack to cool. Let cool completely, then chill for a few hours or if you have the time, overnight. These are even better on Day 2.
Lift foil from pan, place on a cutting board, peel back foil and cut with a Chef’s knife.
Cream Cheese Filling: To make the filling, beat the cream cheese and sugar until light and fluffy. Beat in the vanilla. Add the egg. Lower speed of mixer and beat the egg just until it’s mixed in.
**if using unsalted butter, add an extra scant ½ teaspoon of salt.