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Cream Cheese Brownies

Ingredients

  • Nonstick baking spray
  • 1 3 oz. package cream cheese
  • 2 tablespoons butter softened
  • ¼ cup sugar
  • 1 egg
  • 1 tablespoon all-purpose flour
  • 1 and ¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup butter cut into small pieces
  • 2 and ¼ cups sugar
  • 4 eggs
  • ¼ cup milk
  • 1 tablespoon vanilla

Instructions

  • Preheat oven to 325 degrees. Line a 13x9x2 -inch baking pan with foil, extending over the edge of pan. Lightly spray with nonstick baking spray.
  • In a small bowl, combine cream cheese and the 2 tablespoons of butter. Beat with an electric mixer on medium-high speed until mixture is fluffy.Gradually add the ¼ cup sugar, beating until light. Beat in the 1 egg and the 1 tablespoon flour just until combined. Set aside
  • In a small bowl, combine the 1-¼ cups flour, the baking powder, and salt. Set aside.
  • In a medium saucepan, combine chocolate and the ¾ cup butter. Cook and stir over low heat just until melted. Transfer to a large bowl. Gradually add the 2-¼ cups sugar, beating on low speed until combined. Add the 4 eggs one at a time, beating after each addition. Beat in milk and vanilla. Gradually beat in flour mixture.
  • Spread the chocolate batter in the prepared baking pan. Spoon cream cheese mixture in mounds on top of chocolate batter. Using a table knife or narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter to marble.
  • Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Cool in pan on a wire rack. Use the foil to lift uncut brownies out of pan. Cut into brownies. Store, tightly covered, in the refrigerator for up to 3 days. Makes 42 servings.