Cream Cheese Brownies
Last week I asked my facebook fans whether or not I should make Cream Cheese Brownies or Rocky Road Brownies. So many said I should make both, so I did! Both brownies were so absolutely delicious that I couldn’t pick a favorite. I had everyone who tried them, to vote on their favorite, and it was about 60/40, with the Cream Cheese Brownies barely taking the lead. This recipe is for the Cream Cheese Brownies, inspired by BrownEyedBaker. I will have the Rocky Road Brownies recipe up soon. I realize my photo looks like the batter is not cooked all the way, but I assure you they did not taste undercooked. Mmmmm
Cream Cheese Brownies
- Brownie mix to make a 9x13 pan, or thick 8x8 pan
- 8 oz cream cheese
- ¼ cup sugar
- ½ teaspoon vanilla
- 1 egg yolk
- 2 pieces of foil
- Preheat oven to 325°.
- Line an 8x8 dish with a piece of foil. Cut foil long enough to come all the way up the sides of the dish. Lay second piece of foil over the first, laying perpendicular to the first. Be sure the second piece also comes up the sides of the dish.
- Prepare brownie batter per the instructions on package. You can also make homemade brownies if you have a favorite recipe.
- Make cream cheese filling by beating the cream cheese, sugar, vanilla and egg yolk in a small bowl, until evenly blended.
- Pour half of the brownie batter into the prepared pan, spreading it into an even layer.
- Drop half of the cream cheese mixture by spoonfuls, over the batter. Repeat, layering the remaining brownie batter and cream cheese filling.
- Use a butter knife to swirl the brownie batter and cream cheese filling, creating a marbled effect. Be gentle you don't mix the two.
- Bake until the edges of the brownies have puffed slightly, and a toothpick inserted into the center comes out clean - approximately 50-60 minutes.
- Cool the brownies in the pan, on a wire rack for 5 minutes.
- Remove brownies from the pan, by lifting on the foil handles. Place brownies, in foil, on the wire rack and cool to room temperature.
- Cut and serve, or refrigerate until chilled, and then cut and serve.
I found these on Pinterest and made them because they combined two of my favorite things. Brownies and Cheesecake. WOW! Delicious! Just wish they would firm up a bit more.
I may have to make these again! You could try refrigerating I suppose, but I would make sure they are in an airtight container, so they don’t dry out.
Thanks for sharing a link for my cream cheese brownie recipe on your blog. I hope you try it sometime. It is really decadent and fabulous. It is one of my most requested recipes!
I have tried the recipe, as those are my photos posted. It is very tasty, but I didn’t get the recipe from you. I listed the blog where I found the recipe. Thanks for stopping by!
These look amazing. I have got to try them.
If you use another egg it will firm up more.
Another egg should make it more cake-like. It might work!
These turned out amazing. If only they hadn’t an option to add a photo I would because these turned out exactly like the photo on here.
I’m so glad they turned out, Melissa! You could always upload a photo to Instagram or Google and leave a link in the comments! Would love to see how good they look!
The ingredients says 1/4 sugar. Is that 1/4 cups of sugar?
Do you have to use the foil or is that just to get them out easier?
Foil is to get them out easier, and not have such a mess in your pan.
Sorry about that, Jackie! Yes, that’s 1/4 cups of sugar.
I made this many times and its so delicious.
My kids love it.
That’s so great to hear, Edna!
Do you swirl both layers of cream cheese or just the top layer? I can’t wait to try your recipe. Thanks for sharing!
I don’t put my knife all the way through the pan, but there is no exactness to it, Sharon. I hope you enjoy!
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Hello! These looks amazing! Cant wait to try them!
Btw, is the time for baking with regular oven or convection oven? I find that i have to change baking times on somethings i bake with
convection.. thanks!! 😋
Baking time is for a regular oven, Sharra. 😉