This weekend I tested my favorite cream cheese brownie recipe against another brownie recipe from The Texas Country Reporter cookbook.
While I love the old one, this new one is packed with walnuts which tone down the sweetness and add more texture. For this batch I toasted the nuts, threw in some almond extract for subtle flavor undertones (a little goes a long way), added chocolate chips and made the cream cheese layer a bit more tart by adding sour cream.
Recipe
Nutty Cream Cheese Brownies
Recipe: Nutty Cream Cheese Brownies Summary: Chocolate fudge brownies marbled with a layer of cream cheese and sour cream
Ingredients
Cream Cheese Mixture
- 1 8-ounce package cream cheese softened (230 grams)
- 2 tablespoons sour cream 30 grams
- ⅓ cup sugar 60 grams
- 1 teaspoon vanilla extract
- 1 large egg
Brownie Batter
- 4 oz chopped unsweetened chocolate 114 grams
- 6 oz /160 grams butter softened
- 2 cups granulated sugar 392 grams
- 3 large eggs
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 1 cup all-purpose flour 126 grams
- ¾ cup semi-sweet or dark chocolate chips
- 1 cup walnuts toasted
Instructions
- Preheat oven to 350 degrees F. Line a 13x9 inch metal pan with nonstick foil (or grease it).
- Prepare cream cheese mixture first. Beat cream cheese, sour cream, sugar and vanilla in a small mixing bowl. Reduce speed to low and beat in the egg. Set aside.
- Brownie Batter: Melt the chocolate in the microwave using high power and stirring every 30 seconds. Set aside to cool slightly.
- With an electric mixer, beat softened butter and sugar until creamy. Beat in the eggs, one at a time. Beat in salt, vanilla and almond extract (if using). Beat in the melted chocolate.
- By hand, stir in the flour until it is incorporated, then stir in the chopped walnuts and chocolate chips.
- Spread chocolate mixture evenly in pan. Drop spoonfuls of cheesecake mixture over brownie batter, then very lightly drag a knife through to make the batter look marbled and blotchy – I don’t drag it too much because I like big clumps of cream cheese mixture.
- Bake at 350 F. on center rack for 35-45 minutes.
- Let cool completely, then chill for a few hours. Lift from pan and cut into 24 squares.
Tried this recipe?Let us know how it was!
Lotta
Hi! I just found your blog and I really like it! These brownies look delicious, I really like cream cheese in cakes! I like trying new recipes, especially from other countries and there are so many "american" cakes and cookies to try here that aren't very common or easy to find in Sweden.
ChocolateCentral
Oh my ---! These really look good. I am a brownie freak. I'm not so big on cheesecake, but I love it mixed into brownies, and you've added walnuts to boot. I can't wait to make these for my next "girlfriends with toddlers" playdate.
the blissful baker
Yum! The addition of almond extract sounds fabulous!
vanillasugarblog
i love nuts in my brownies. so many people i know hate nuts in them. i find that so odd.
i just saw a midori bundt cake on here? must go to that now....
Gloria
These look so delicous! I have not been a cream cheese and chocolate fan in the past, but I too could be sold on all the chocolate and nuts with a little bit of cream cheese. Plus they look so pretty all swirled and everything!
Sue
Everything about these sounds wonderful! Your favorite recipe is pretty wonderful too. 🙂
Katrina
Mmm, they look good. I'm all for nuts in brownies.
Lisa Ernst
Generally the idea of cream cheese brownies doesn't really tempt me, but this recipe, with the walnuts and chocolate chips added in changes my mind.
Mackenzie@The Caramel Cookie
Mmm these look so thick and rich!
lynn
Yum, Anna, these look heavenly. I will have to print out this recipe, too. I'll bet it would be a real crowd pleaser. Brownies and cream cheese -- how can you go wrong? Last night I made some "breakfast brownies," with pancake mix and cocoa powder and raisin bran, of all things. I figured brownies for breakfast can't be a bad thing, can it? 😉 Off to try one . . .