Time 45m Yield 16 slices of heaven Number Of Ingredients 15 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.
Time 55m Yield 2-1/2 dozen. Number Of Ingredients 9 Steps:
In a small bowl, beat the cream cheese, 1/2 cup sugar and milk until fluffy; set aside. In a large bowl, cream the butter, cocoa mix and remaining sugar until light and fluffy. Beat in eggs and vanilla. Stir in flour and nuts and mix well., Pour half into a greased 13x9-in. baking pan. Spread with the cream cheese mixture. Top with remaining batter. Cut through batter with a knife to swirl the cream cheese. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Time 50m Yield 16 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 F degrees. Prepare the brownie mix according to package directions (water, oil, eggs). Pour into a greased 13x9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar and mix. Add vanilla and egg; mix until well-blended. Place cheese mixture in dolups over the whole pan, leaving some brownie showing inbetween. Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it. Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).
Time 1h Yield 20 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking dish. Beat cream cheese, 1/3 cup sugar, and 1 egg together in a bowl using an electric mixer until smooth. Mix water, cocoa powder, and butter together in a saucepan; heat over medium-low heat until melted, about 5 minutes. Combine flour, remaining 2 cups sugar, 2 eggs, sour cream, baking soda, vanilla extract, and salt in a large bowl. Beat chocolate mixture into flour mixture until batter is smooth; spread into the prepared baking dish. Spoon cream mixture over batter and run a knife through the cream cheese mixture to spread into a marbled pattern. Sprinkle butterscotch chips over top. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes.
Time 35m Yield 20 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired. Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.
Yield Makes 16 squares Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside. Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not overmix). Prepare cream-cheese mixture: Whisk cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.
Yield 9 servings Number Of Ingredients 5 Steps:
In a small bowl mix the cream cheese filling ingredients. Pour the cream cheese mixture onto brownie batter and swirl into batter with a knife. Bake according to package and serve. Enjoy!
Time 3h15m Yield 48 Number Of Ingredients 12 Steps:
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside. In 1-quart saucepan, melt butter and chocolate over low heat, stirring frequently. Remove from heat; cool 5 minutes. In large bowl, beat chocolate mixture, sugar, vanilla and eggs with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts. Spread 1 3/4 cups of the batter in pan. Spread filling over batter. Drop remaining batter in mounds randomly over filling; carefully spread to cover cream cheese layer. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 2 hours. For brownies, cut into 8 rows by 6 rows. Store covered in refrigerator.
More about “easy cream cheese brownies recipes”
Yield Makes 16 bars Number Of Ingredients 17 Steps:
Make the cream cheese swirl: Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth. Make the brownies: Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Butter parchment. Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl. Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute. Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula. Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars. Do Ahead Brownies can be made 3 days ahead. Store in an airtight container at room temperature.
