Cream Cheese Brownies

Enjoy these two variations of a chocolate cream cheese brownie recipe.

Cream Cheese Brownies

4-ounce package German sweet chocolate
5 tbsp. butter
3-ounce package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 tbsp. flour
1-1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/4 teaspoon almond extract

Melt chocolate with 3 tbsp. butter over low heat, stirring constantly. Cool.

Cream remaining butter with cream cheese until soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 tbsp. flour, and 1/2 teaspoon vanilla. Set aside.

Beat remaining eggs until thick. Gradually add remaining sugar. Add baking powder, salt, and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla.

Measure 1 cup chocolate batter and set aside.

Spread remaining chocolate batter in a greased 9-inch square pan. Top with cream cheese mixture. From the 1 cup chocolate batter set aside, drop the chocolate batter by the tablespoon onto cheese mixture; swirl to marbleize.

Bake at 350 degrees F for 35 to 40 minutes. Cool. Cut and store in refrigerator.

Cream Cheese Brownie Recipe

Brownie Batter:

1 cup butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup powdered baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup flour

Cream Cheese Brownie Marbling:

1 egg
1/4 c. sugar
4-oz. package cream cheese, softened

In a large mixing bowl combine in the following order: butter, 2 cups sugar, vanilla extract, 4 eggs, cocoa, baking powder, salt, and flour.

Grease 9x13-inch baking pan. Pour batter into prepared pan.

In a separate mixing bowl beat until smooth: 1 egg, 1/4 cup sugar, and softened cream cheese.

Drop spoonfuls of the cream cheese mixture on the brownie batter. Run knife lengthwise across pan dragging through the cream cheese. Turn pan and drag knife again across the pan to marble the mixture, but not combine.

Bake at 350 degrees F for 30-35 minutes or until brownies just begin to pull away from sides of pan. Cool. Cut into bars. Makes about 24 brownies.

Brownie Cheesecake Bars

Cream Cheese Brownie Recipe

1-1/2 cups all-purpose flour
1-1/2 cups sugar
2/3 cup butter, melted
2/3 cup cocoa
3 eggs, divided
1/2 cup milk
3 teaspoons vanilla extract, divided
1/2 teaspoon baking powder
1 cup chopped nuts (optional)
1 package (8 oz.) cream cheese, softened
2 tbsp. butter
1 tbsp. cornstarch
1 can (14 oz.) sweetened condensed milk

Heat oven to 350 degrees F. Grease 13x9-inch baking pan.

In mixing bowl, beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 teaspoons vanilla, and baking powder until well blended. Stir in nuts. Spread into pan.

In small mixing bowl, beat cream cheese, 2 tablespoons butter, and cornstarch until fluffy. Gradually add sweetened condensed milk. Then add remaining 1 egg and 1 teaspoon vanilla, beating until smooth. Pour over brownie batter.

Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator.

Almond Macaroon Brownies

Almond Macaroon Brownie Recipe

1 cup whole blanched almonds
3 oz. cream cheese
6 tbsp. butter
3/4 cup sugar
3 eggs
1 tbsp. flour
1/2 cup flour
1-2/3 cup flaked coconut
6 oz. semisweet chocolate
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt

Reserve 16 whole almonds; chop the rest.

Beat cream cheese and 2 tablespoons butter until softened. Beat in 1/4 cup sugar. Stir in 1 egg, 1 tbsp. flour, and coconut. Stir in 1/3 cup chopped almonds; set aside.

Melt 5 oz. chocolate and remaining 4 tbsp. butter over low heat until melted. Remove from heat. Stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder, and salt. Add remaining chopped almonds. Pour into a greased 8-inch square pan.

Spread cheese batter on top. Garnish with whole almonds. Bake for 40 minutes at 350 degrees F until cake tester comes out clean.

Melt remaining square of chocolate and drizzle over the brownies. Cool in pan. Cut into squares.