The Best The Best Cream Cheese Brownies House Of Nash Eats Recipes

CREAM CHEESE BROWNIES

Cream Cheese Brownies image

This recipe comes from Wrights Gourmet House in Tampa, FL. Tip- For moist brownies, always let melted chocolate cool before adding to other ingredients.

Provided by Sparkmonkey

Categories Bar Cookie

Time 1h20m

Yield 24 brownies, 24 serving(s)

Number Of Ingredients 13

Ingredients

6 ounces chocolate chips
3/8 cup butter
4 eggs
1 1/2 cups sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 cup butter, softened
8 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 tablespoon flour
1 cup pecans, chopped

Steps:

Preheat oven to 350°F Lightly grease 13 x 9 inch baking pan. In saucepan, melt chocolate chips and butter over medium heat, stirring constantly. Set aside to cool.
While mixture cools, make topping: Cream butter and cream cheese together then add sugar, eggs, and flour. Beat until fluffy and set aside.
When chocolate mixture has cooled to the touch, wait about 10-15 minutes, then finish brownie base. Beat eggs, add sugar and mix. Then, mix in flour, baking powder and vanilla. Add chocolate mixture and stir, but do not overheat. Pour batter into prepared pan. Pour cream cheese mixture over batter. Swirl with knife edge to make marbled effect. Sprinkle pecans over top. Bake 45 to 50 minutes. When cool, cut into squares and serve.

Nutrition Facts : Calories 244.1, Fat 14.8, SaturatedFat 7, Cholesterol 76, Sodium 95.5, Carbohydrate 26.4, Fiber 1, Sugar 20.8, Protein 3.6

CREAM CHEESE BROWNIES

Cream Cheese Brownies image

These brownies offer a small taste of heaven. You have to follow the directions, otherwise they won't be so heavenly.

Provided by Mirj2338

Categories Bar Cookie

Time 45m

Yield 16 slices of heaven

Number Of Ingredients 15

Ingredients

4 ounces cream cheese, at room temperature
1 egg yolk, at room temperature
1 teaspoon vanilla
2 tablespoons sugar
1 tablespoon flour
5 tablespoons sweet butter
5 ounces semisweet chocolate or 5 ounces bittersweet chocolate
2 eggs, at room temperature
3/4 cup sugar
1/2 cup flour
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2-1 cup semi-sweet chocolate chips
1/2 cup coarsely chopped nuts

Steps:

Preheat the oven to 325°F.
Lightly grease a square 8X8-inch pan.
To make the cream cheese layer, put the cream cheese in a mixer bowl and mix with the paddle attachment until it's smooth.
Add the rest of the cream cheese layer ingredients, beating well and scraping down and of the batter that dares try to escape up the sides of the bowl.
To make the brownie layer, melt the butter and the chocolate together until smoothly melted.
Put aside and let come to room temperature.
Be patient, it's worth it.
In a separate bowl from the cream cheese mixture, mix the eggs and the sugar until it's thick and a gorgeous lemon color.
Add the chocolate mixture and mix well until combined.
Again, scrape down the sides of the bowl.
Add the flour, vanilla, baking powder, salt and the chocolate chips, mix well until combined.
Pour half the chocolate mixture into the prepared pan.
Dollop the cream cheese mixture over that.
Don't worry if it doesn't cover the chocolate. It won't.
Add the remaining chocolate mixture.
Take a knife and gently draw it through the batters, from left to right and from top to bottom, making a checkerboard pattern.
Don't allow the mixtures to combine, be careful.
Sprinkle with the nuts.
Bake in the oven until the sides, but not the tops, begin to brown, about 25 to 30 minutes.
Don't wait until a tester comes out clean, if you do then you have overbaked and basically murdered the brownies.
Set aside to cool for about 10 minutes, cut into 12 or 16 brownies, cover and refrigerate.

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