Sweet Tooth Friday: Cream Cheese Brownies

by Allison @ Alli 'n Son on February 24, 2011

Recently I had this problem. It was a cream cheese problem to be exact. You see, I’ve been making batches of this very delicious creamy tomato soup. Which left me with 2 oz of left over cream cheese. I hate wasting food. Hate it. Not that it doesn’t in our house. Because it does. More often than I care to admit.

Anyway, back to my problem. The cream cheese problem. I had a good 4 oz of cream cheese just burning a hole in my fridge. Calling my name. Ticking and tocking as the remaining time left in its life wore on. I also had this friend who was having a birthday party. A friend who loves sweets. A friend how’s party I was ditching and needed to send a sweet-something as an apology with Hubs who was going to the party. And so, these babies were born.

Cream Cheese Brownies

Oh yes, those are cream cheese brownies my friends.

Now, this recipe stated that it makes 16 brownies. But I have to seriously question whoever came up with that serving size. The night I made them, I of course had to test them. I couldn’t very well send off a plate of brownies if I wasn’t 100% sure that they were delicious, now could I? One piece for me. A second piece for Hubs. And a tiny third piece reserved for the kiddo. Somehow there were only like 8 pieces left.

16 pieces my butt.

And so, for your drooling pleasure, I present to you Cream Cheese Brownies. Get your napkins ready.

Cream Cheese Brownies

Cream Cheese Brownies

Adapted from Martha Stewart

  • 10 tablespoons unsalted butter, cut into pieces, plus more for pan
  • 1 cup plus two tablespoons all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 8 ounces semisweet chocolate chips
  • 4 ounces room-temperature bar cream cheese
  • 1-1/2 cups sugar
  • 4 large eggs

Preheat oven to 350º. Spray a 9×9 or 8×8 square pan with non-stick spray.

In a small bowl, whisk together 1 cup flour, cocoa, baking powder, and salt. Set aside.

Melt 8 tablespoons (1 stick) butter in the microwave, about 45 seconds on high. Add the chocolate chips and stir, microwaving longer, in 20 second intervals if necessary to melt all of the chocolate {do not over heat the chocolate}. Add 1-1/4 cups sugar, mix to combine. Add 3 eggs, mix to combine. Add the flour mixture and mix until just moistened {do not over mix}.

Prepare cream-cheese mixture: Whisk bar cream cheese with 2 tablespoons room-temperature butter {using the whisk attachment on a mixer works best}. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour.

Spoon chocolate mixture into prepared pan. Spoon cream cheese mixture over the top. Drag a knife through the mixture to marble the mixture.

Bake for 50-60 minutes, until a toothpick inserted in center comes out with a few moist crumbs attached. Cool in pan for 30 minutes.

Cut into 16 squares {yea right}. Store in an airtight container at room temperature.

Ready to link up with Sweet Tooth Friday? I only have a few rules:

  1. Link directly to your post, not to the main page of your blog.
  2. Link back to my blog an/or include the Sweet Tooth Friday button.
  3. Visit a few of the other blogs. Spread the sweet-love!

Sweet Tooth Friday

This post is proudly linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, Tasty Tuesday, It’s a Blog Party, My Sweet and Savory, What’s Cooking Wednesday, Ultimate Recipe Swap, It’s a Keeper Thursdays, Foodie Friday, Grocery Cart Challenge, Friday Firsts, Food on Fridays, I’m Loving It, Sweets for a Saturday.

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