KitchenAid Cream Cheese Brownies
An even better version of the beloved brownie recipe from an old KitchenAid stand mixer cookbook.
Servings 24
Cost 5
Equipment
Ingredients
- 8 oz salted butter or margarine, cut into chunks (228 grams)
- 4 oz unsweetened chocolate best quality, chopped (114 grams)
- 2 ½ cups sugar, divided use (380 grams and 100 grams)
- 4 large eggs, divided use
- 2 teaspoon vanilla
- 1 cup all-purpose flour (4.5 oz/126 grams)
- ½ teaspoon salt increase to 1 if using unsalted butter
- 1 cup chopped walnuts or pecans
- 8 oz softened cream cheese (228 grams)
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan or line it with parchment paper or nonstick foil. Pick your poison.
- Melt butter and chocolate together in a small saucepan over low heat or in the top of a double boiler or in the microwave. Set aside to cool slightly.
- Place only 2 cups of the sugar and just 3 of the eggs in the mixing bowl.
- Using the the flat blade, beat on mixer speed 4 for about 90 seconds. Scrape side of bowl and still on speed 4, add chocolate mixture and 1 teaspoon of the vanilla.
- Beat until well blended, then scrape bowl and add flour, salt and walnuts.
- Place remaining ½ cup of sugar, egg, 1 teaspoon of vanilla and the softened cream cheese in a clean mixer bowl and beat for 30 seconds. Turn to speed 6 and beat for a minute! Woo! Speed 6!
- Drop chocolate and cream cheese batters alternately into the pan. Swirl lightly with a knife. Bake at 350 for 45 minutes. you may want to check at 35.
- Let cool completely, then remove from the pan and cut into squares.