Warm Cream Cheese Brownies Recipes

CREAM-CHEESE BROWNIES

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.

CREAM CHEESE BROWNIES

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.

EASY CREAM CHEESE BROWNIES

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).

WARM CREAM-CHEESE BROWNIES

Steps:

• Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan; set aside. Make the cream cheese batter: Beat cream cheese, butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment until well blended. Add eggs, one at a time, beating well and scraping down the sides of the bowl at least once. Add vanilla, and beat until combined. Using a large rubber spatula, fold in the flour and chocolate chips.
• Make the chocolate batter: Melt chocolate and butter in a medium heatproof bowl set over a pan of barely simmering water. Remove bowl from heat, and let cool completely.
• In a large bowl, using a handheld whisk, beat the eggs, gradually adding the sugar, until mixture is thick and pale. Whisk in the cooled chocolate mixture. Add the vanilla, and combine well.
• Combine flour, baking powder, and salt in a medium bowl, and fold into the chocolate mixture. Fold in chocolate chips. Measure out about 1/2 cup chocolate batter, and set aside. Spoon the rest of the batter into prepared baking pan, and spread cream cheese batter evenly over the top. Drop reserved chocolate batter in dollops on top. Run a knife or offset spatula all the way through the batters to create a swirling effect.
• Bake until a cake tester inserted near the edges comes out clean, about 35 minutes. The center will still be fairly soft, but will continue to firm after being removed from the oven. Transfer to a wire rack; let cool in pan before cutting into squares and serving.

WARM CREAM CHEESE BROWNIES

Steps:

• Preheat the oven to 325°F. Butter a 9 × 13-inch baking pan; set aside. Make the cream cheese batter: Beat the cream cheese, butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment until well blended. Add eggs, 1 at a time, beating well and scraping down the sides of the bowl at least once. Add the vanilla, and beat until combined. Using a large rubber spatula, fold in the flour and chocolate chips.
• Make the chocolate batter: Melt the chocolates and butter in a medium heatproof bowl set over a pan of barely simmering water. Remove the bowl from the heat, and let cool completely.
• In a large bowl, using a handheld whisk, beat the eggs, gradually adding the sugar, until the mixture is thick and pale. Whisk in the cooled chocolate mixture. Add the vanilla, and combine well.
• Combine the flour, baking powder, and salt in a medium bowl, and fold into the chocolate mixture. Fold in the chocolate chips. Measure out about 1/2 cup chocolate batter, and set aside. Spoon the rest of the batter into the prepared baking pan, and spread the cream cheese batter evenly over the top. Drop the reserved chocolate batter in dollops on top. Run a knife or offset spatula all the way through the batters to create a swirling effect.
• Bake until a cake tester inserted near the edges comes out clean, about 35 minutes. The center will still be fairly soft, but it will continue to firm after being removed from the oven. Transfer to a wire rack; let cool in the pan before cutting into squares.

MARASCHINO CHERRY CREAM CHEESE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
• Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.