Cream Cheese Brownies

Sometime things don’t turn out exactly how you had hoped.

Often I tackle complicated baking or cooking projects and they turn out perfectly on the first go around. And by often I mean 99% of the time. I attribute it to my ability to pick a good recipe.

Cream Cheese Brownies

Today I was really hoping to share croissants with you. I worked on them for what felt like all weekend. They were ok but not perfect. They look absolutely stunning and I am proud to have made them BUT there are is much trouble shooting to be done. I plan on tackling them again this coming weekend and, fingers crossed, I can side step all the mistakes of this first batch and have a stellar recipe to share with you.

So instead here are some brownie. Nathan had been craving brownies all week and I was more than happy to oblige. Besides, yesterday was the Super Bowl and what better day to overindulge in sweet treats?

Cream Cheese Brownies

These are also on the list of things that didn’t turn out exactly as hoped but they are chocolate and cream cheese so much more forgivable than butter, flour, and yeast. I think they were left in the oven just a touch too long so as long as you stick to the 35 minutes recommended in the recipe I believe they will be perfectly gooey.

Cream Cheese Brownies

And by not perfect I mean they were deliciously edible chocolately cheesecakey squares of heaven.

I highly recommend these. And hopefully soon I can recommend an equally delicious croissant recipe.

Cream Cheese Brownies

One year ago today: Ginger Molasses Cookies

Cream Cheese Brownies (makes 16)
From Smitten Kitchen

1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs 1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
Chocolate chips for sprinkling if desired

Preheat oven to 350 F. Butter an 8-inch square baking pan. Heat butter and chocolate in the microwave 30 seconds at a time until just melted. Whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter by whisking together the sugar, cream cheese, egg yolk, and vanilla in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula. It might take several passes to get it marbled. Sprinkle chocolate chips over cheesecake/brownie batter swirl if using.

Bake until edges are slightly puffed and center is just set, about 35 minutes. Slice once completely cool.

Cream Cheese Brownies

2 thoughts on “Cream Cheese Brownies”

  1. These look amazing! I don’t know what recipe you were using for your croissants, but you should consider Julia Childs’ recipe. It is still a lot of work and trial and error, but I have had good results with it. Hope the croissants turn out!

    1. Becky,

      I was using Martha Stewart. She never lets me down and this time she totally failed. Augh. So yes. I will try Julia next time. This weekend for sure. Thanks for the recommendation. Also I am jealous you can make croissants.

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