If you need something to bake that is quick and easy and a much requested recipe in my house try these cream cheese brownies! These brownies are good for a bake sale, good for the holidays, great to bring to someone’s house and basically good to make anytime you are in the mood to bake something!
Brownies are easy to make and adding a bit of cheese cake to the batter makes a good brownie a little better. I have been making this recipe for my daughter since she was little when I first got Rosie’s All Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book. My book is well worn, stained and in several pieces but it doesn’t matter! The recipes are all there no matter what condition the book is in!
So let’s start with Rosie’s Brownie Recipe!
You will need:
4 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter at room temperature
1 ¼ cups plus 1 tablespoon sugar
½ teaspoon vanilla extract
3 large eggs at room temperature
¾ cup all-purpose flour
Preheat the oven to 300° F. Lightly grease an 8 inch square pan with butter or vegetable oil
Melt the chocolate and butter in the top of a double boiler placed over simmering water. Cool the mixture for 5 minutes
Place the sugar in a medium sized bowl and add the chocolate mixture. Using an electric mixture on medium speed, mix until blended about 25 seconds; scrape the bowl with a rubber spatula.
Add the vanilla, with the mixer on medium low, add the eggs one at a time, blending after each addition and the yolk is broken and dispersed. Scrape the bowl after the last egg has been added and blend until velvety
Add the flour on low speed and mix for 20 seconds, finish mixing by hand to make sure all the flour on the bottom of the bowl has been incorporated. Set aside
For the Cream Cheese Brownies!
8 ounces cream cheese chilled
1 ½ teaspoons all-purpose flour
5 tablespoons sugar
1 large egg at room temperature
¼ teaspoon vanilla extract
Place all remaining ingredients in a food processor and blend for about 45 seconds
Spread 2/3 of the brownie batter in the prepared pan, spread the cream cheese filling over the brownie batter. Using a spoon, scoop the remaining brownie batter over the filling in 9 equal mounds, arrange them in rows of threes so there is space in between them the mounds.
Run a chopstick or the handle of a wooden spoon or even the tip of a knife back and forth the length of the pan, making parallel lines about every 1 ½ inches and then do the same in the other direction to make a grid. Shake the pan gently back and forth to level the batter.
Bake on the center oven rack until a tester in the center comes out clean or with some moist crumbs about 50 minutes. Cool the brownies for one hour before cutting.
We have never been able to wait an hour to cut and enjoy the brownies!