The almighty Cream Cheese Brownie! My favourite brownie of all time. What could possibly be better than cream cheese mixed in with a brownie? Well, if I find out, I'll let you know!
Okay, so this recipe first made it's appearance on the blog way back in May 2015. I recently found out that somehow that post was corrupted. I have no idea how, but it was a mess and the images wouldn't load at all. So, I waited a while, like several weeks, and went back to the same mess. I tried updating the post with no joy. So, I have taken it down all together! Fed up!! I seriously need to understand computers better. Help!
As they say, there is always light at the end of the tunnel. That prompted me to do some new photos. The old one, yes one, wasn't the best. Hey, it was when I just started the blog and really didn't know a whole lot about photography. Not that I am much wiser now. Have a bit better equipment, even enrolled in a few online "courses" and have snapped thousands (yes thousands) of images of what we eat. So, lets just say I have learned a few things. As we say here in Spain, "poco y poco". That is probably my favourite expression of all time. Literally translates to little by little. I like it!
All that aside. Today, we are doing a little step-by-step for fun. Let's go!
This recipe uses two layers. A chocolate brownie layer and a cream cheese layer. As if the title didn't give that away! I always start with the brownie later first as you have to heat the ingredients on the stove.
The pan below looks like a regular saucepan, but it's actually a double boiler and the water is in the bottom half of the pan. You don't need a pan like this You could just as easily use a heatproof glass bowl set over a saucepan of simmering water.
Okay, onto the recipe. First you melt the chocolate and butter in the pan until smooth. Then you add the eggs, sugar and vanilla and whisk until smooth. This whole process only takes about 2 minutes.
You can see in the bottom left hand photo the smooth batter. Next you stir in the flour. Easy.
Just stir it long enough until you can't see any visible flour. Then that's done and you can set it aside.
Get onto the cream cheese layer but putting the cream cheese in the bowl of your electric mixer. Mix for about 30 seconds until it's smooth.
Now you are going to add the sugar, egg and vanilla and mix on high sped until it's really smooth. This usually takes just about 1 -2 minutes. You may need to scrape down the sides with a rubbler spatula as you go.
Get that prepared pan out and pour in the brownie batter. Reserve about a 1/4 of the batter for he top layer. You will see what I mean. Smooth the brownie layer out until it's even. Then Pour over the cream cheese mixture.
Cover the entire brownie layer with the cream cheese batter. Use a spoon to gently and evenly spread it out as seen below in the bottom left hand photo. Next, you want to spoon the remaining batter over the top. I usually spoon over nine circles. You can take a look below. Once you have done this, use a knife to swirl the chocolate into the cream cheese batter. Like making a marble cake. Same thing! There are no rules here, just do it how you see fit.
This time around mine looked a little like this. Trust me, it varies every time. Then you just pop it in the oven and bake until a toothpick inserted in the centre comes out clean. About 40 minutes.
You can see the perfect cracked top on these brownies straight out of the oven. These brownies are dense and creamy at the same time. My kids prefer these to any other brownies, which I was shocked by to be honest. Over he years, I have converted myself I must admit. I don't make them often because I am likely to eat way too many! Lacking in self control, as usual.
Dusting the brownies with powdered sugar isn't essential, but I like it! So, I kind of go down that road. If you do dust them with sugar, remember to put the powdered sugar through a small sieve to avoid any lumps. I never ever used to do this because I was too lazy. Needless to say, I usually ended with with all kinds of lumps in my butter cream frosting. I have learned my lesson.
This is completely random, but I was looking at recipes for pumpkin this morning. It is October after all. Not that you can tell outside my front door. Blistering hot once again. Yes, I am starting to winge about it now. I am seriously ready for a sweater or even a long sleeved shirt would do. But no, not this week. Yesterday I even had to draw the blinds and curtains to keep the heat out!! Yes, that's how lovely and hot the kitchen was about 4:00 pm yesterday afternoon. I don't now I am going to manage Thanksgiving which is looming.
Right, the pumpkin recipes. I cannot believe how many pumpkin cheesecake brownies there are! I was kind of shocked. I guess I never thought it was a thing, but apparently it's massive. Could be an idea for Thanksgiving or even Halloween. Google it.
Okay, I am off to make pizza now. A new recipe that hopefully, if all goes well, I will have to share with you all at a later date.
Happy Baking and embrace the cold if you are living where I am not!
Cream Cheese Brownies
Makes 16//Prep time: 10 minutes / Bake time: 40 minutes
1/2 Cup/114 grams of butter
4 Ounces dark unsweetened or bitter sweet chocolate, roughly chopped
1 Cup/200 grams of white sugar
1 Teaspoon of vanilla extract
2 Large eggs
1/2 Cup/60 grams plain flour (can be substituted for corn flour)
Pinch of salt
Cream Cheese Layer:
8 Ounces of cream cheese, full fat kind
1/3 Cup/65 grams of white sugar
Dash of vanilla extract
1 Large Egg
Preheat oven to 325 degrees F. Prepare a 8 x 8 inch baking tin by greasing it and lining it with parchment paper and again greasing the parchment paper. Set aside.
In a stainless steel saucepan set over simmering water, add the butter and chocolate. Stir until it has completely melted and it of smooth consistency. Remove from heat and whisk in the eggs one at a time. Then add the sugar and vanilla and continue to whisk until smooth. Add the flour and salt and stir long enough until there are no lumps.
In a medium mixing bowl, add the cream cheese and beat on high speed until smooth. Now add the egg, sugar, and vanilla. Continue to mix this on high speed until a smooth consistency forms. Set aside.
Pour the brownie batter into the baking tin, reserving about 1/4 cup. Make sure it is spread out evenly. Next, pour the cream cheese mixture on the top and make sure the brownie layer is completely covered. Once you have done this, place spoonfuls of the brownie batter over this layer. I usually do nine spoonfuls on top of the cream cheese layer. Now, with a sharp knife you want to swirl the brownie layer that is on top into the cream cheese mixture. Basically, you will make swirling motions and pretty patterns will appear. Just do it long enough until you have the entire top covered in swirls.
Bake the brownies for about 35-40 minutes or until a toothpick comes out with a few crumbs on it. Remove from oven when done and place on a wire rack to cool. When cooled, cut into squares. Will keep in an airtight container in the fridge for about 5 days.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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