Cream Cheese Brownies
Cream Cheese Brownies made with German's brand chocolate.
Servings 16
Cost 5
Ingredients
Cream Cheese Filling
- 2 ½ tablespoons salted or unsalted okay, but add a tiny pinch of salt if unsalted, very soft
- 3 oz cream cheese, very soft (84 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 tablespoon flour (8 grams)
- ½ teaspoon vanilla
Brownie Batter
- 2 ½ tablespoons butter, salted or unsalted
- 4 ounces German sweet chocolate
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon almond extract optional
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup flour
Instructions
- Preheat oven to 350 degrees F. Line an 8-inch square metal pan parchment paper and grease the bottom only.
- In a medium saucepan or in the microwave, melt the 2 ½ tablespoons of the butter and the chopped chocolate, stirring over low heat until chocolate is melted. Set aside to cool. while you make the cream cheese filling.
- In a mixing bowl, beat the remaining 2 ½ tablespoons of softened butter and cream cheese until smooth. Beat in the sugar until smooth, then add the room temperature egg and beat by hand (use a mixer if you'd prefer) until incorporated. Stir in the flour and vanilla. Set aside.
- Beat the eggs and sugar until very well by hand with a whisk or a scraper. Beat in extracts, baking powder and salt. By hand, stir in the chocolate mixture until fully blended, then stir in the flour.
- Pour all but about ⅓ cup of the batter into the pan. Pour the cream cheese mixture over the chocolate batter. Dot remaining chocolate batter over cream cheese mixture, leaving gaps so the cream cheese shows. If you have some, you can sprinkle some miniature chocolate chips across the top.
- Bake on center rack of oven for about just about 30 minutes. Let cool to room temperature, then chill brownies until firm (or not, if you'd like them room temp).
- Loosen edges of brownies, remove from pan and cut into squares or rectangles.