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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
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Chocolate Cream Cheese Brownies - Ingredients Continued

4 ouncesbittersweet chocolate, coarsely chopped
2 largeeggs
3/4 cupssugar
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Chocolate Cream Cheese Brownies - Equipment List

Double Boiler

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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

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Chocolate Cream Cheese Brownies - Instructions Continued

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.

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.

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Chocolate Cream Cheese Brownies - Instructions Continued

This recipe makes 16, 2-inch brownies.

Recipe from
Copyright 2007 by Carole Walter, CCP

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