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Chocolate Cream Cheese Brownies

Cream Cheese Batter:
4 ouncescream cheese, softened
3 tablespoonssugar
2 teaspoonsall-purpose flour
1 largeegg yolk
1/4 cupsour cream
1 teaspoonlemon juice
1/2 teaspoonfreshly grated lemon zest
1/2 teaspoonpure vanilla extract
Brownie Batter:
1/3 cupall-purpose flour, spooned in and leveled
1/4 teaspoonbaking powder
1/8 teaspoonsalt
1/4 cup (1/2 stick)unsalted butter
4 ouncesbittersweet chocolate, coarsely chopped
2 largeeggs
3/4 cupssugar
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Chocolate Cream Cheese Brownies - Equipment List

Whisks
Double Boiler
Vanilla

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Chocolate Cream Cheese Brownies - Instructions


To make the cream cheese batter
Place the cream cheese and the sugar in a medium bowl and stir with a wooden spoon until smooth. Blend
in the flour. In a small bowl, whisk together the egg, sour cream, lemon juice, zest and vanilla then
gradually add to the cream cheese mixture. Whisk until smooth and set aside.

To make the brownie batter
Preheat the oven to 350 degrees F. Generously butter an 8-inch square baking pan. Whisk together the
flour, baking powder and salt. Set aside. Melt the butter in a medium bowl set over a pot of simmering
water. Add the chocolates and remove the pot from the heat after one minute. Let stand until the
chocolates are melted, stirring occasionally.

Lightly beat the eggs in a large mixing bowl. Stir in the sugar and then add the chocolate mixture,
whisking to blend. Stir in the vanilla extract. Add the flour over the chocolate mixture in 3 additions,
folding gently with a whisk just until blended. Fold in the pecans with a rubber spatula. Remove 1/2 cup
of the batter and set aside.

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Chocolate Cream Cheese Brownies - Instructions Continued

Spoon the remaining batter into the baking pan and spread evenly with the back of a soup spoon. Pour the
cream cheese mixture over the top, spreading it to form an even layer. Drop the remaining batter by
tablespoon, at random, over the cream cheese mixture. Insert a paring knife halfway into the batter and
swirl the 2 layers together to create a marbled effect. Bake the brownies for 30-35 minutes, or until
the top is puffed and set. Do not over bake. Remove from the oven and place on a cooling rack. Let the
brownies stand for 3-4 hours before cutting into 2-inch squares.

This recipe makes 16, 2-inch brownies.

Recipe from All-Clad.com
Copyright 2007 by Carole Walter, CCP

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