Best 3 Almond Cream Cheese Brownies Recipes
Indulge in a delightful journey of flavors with our almond cream cheese brownies, a symphony of textures and tastes that will tantalize your palate. These delectable treats are not only gluten-free and refined sugar-free, catering to various dietary preferences, but also incredibly easy to make. Discover the perfect balance of almond and cream cheese, swirled together in a rich chocolate brownie batter, resulting in a moist and fudgy texture that will leave you craving more.
In addition to the classic almond cream cheese brownie recipe, we've included variations to suit your preferences. For a touch of sweetness, try the chocolate chip cookie dough brownie, where chunks of homemade cookie dough are nestled within the brownie batter, creating a delightful surprise in every bite. If you prefer a nutty twist, the almond butter brownie is a must-try, featuring a swirl of creamy almond butter that adds a luscious richness.
For those seeking a vegan alternative, the almond flour brownie is a delicious option. Made with almond flour, this brownie is equally moist and decadent, showcasing the natural flavors of almonds. And for a delightful twist, the cream cheese frosting brownie combines a creamy cheesecake layer with a rich brownie base, resulting in an irresistible dessert that will impress any crowd.
No matter your dietary preferences or taste buds, our almond cream cheese brownie recipes offer a delightful treat for every occasion. Dive into the world of these delectable delights and experience the perfect harmony of flavors and textures.
ALMOND CREAM CHEESE BROWNIES RECIPE - (4.2/5)
Provided by AzWench
Number Of Ingredients 17
Steps:
- Make the almond cream cheese swirl. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high until smooth. Add the sugar, then the egg and extract, beating on medium until fully incorporated, and scraping down the bowl with a rubber spatula, as needed. Do not worry if the mixture is a bit clumpy. Set aside. Make the brownies. Preheat the oven to 350 degrees. Spray a 13x9x2" pan with cooking spray. Line the bottom with parchment paper and spray again. Set aside. Place a large heat-proof mixing bowl over a medium sauce pan with a couple of inches of water in it (ie: make a double boiler). The bottom of the mixing bowl should not touch the water. Place the chocolate, butter, and espresso powder in the mixing bowl and, over medium to medium-high heat, melt until smooth, stirring often with a whisk. Meanwhile, place the flour, cocoa powder, and salt in a medium bowl and whisk. Set aside. Once the chocolate and butter are melted, remove the bowl from your makeshift double boiler and add the light brown and granulated sugars. Whisk well (I recommend doing this while the chocolate mixture is still hot, as the sugar melts and it incorporates beautifully). Once combined, add the eggs, yolk, and vanilla all at once and very gently incorporate the eggs/yolk into the chocolate/sugar mixture. Do not over whisk! Gently, gently, gently is the key. Finally add the dry ingredients all at once. Switch to a rubber spatula and - again - very gently fold the dry into the wet - a few streaks of dry is okay. Pour half of the the batter into the prepared pan. top with spoonfuls of the cream cheese mixture. Add the rest of the brownie batter, and using a long wooden skewer, make swirly patterns all over the top of the brownies, dragging the skewer through the pockets of cream cheese and swirling it into the pockets of batter. Bake for 20-22 minutes, rotating the pan after 10 minutes. begin checking the brownies with a toothpick at 18 minutes (just in case your oven is running hot). Try to stick the toothpick in a brownie section, as opposed to a cream cheese section. The toothpick should have moist-ish crumbs on it when the brownies are done. If the toothpick is clean or the crumbs are dry, you've over-baked the brownies and you will hate yourself. :) Let them come to room temperature on the counter. Refrigerate, and then slice and serve. Brownies will keep tightly wrapped in the refrigerator for 3 days, but I personally freeze any and all leftovers and eat them straight from the freezer whenever I feel the need.
ALMOND BROWNIES
With a perfect creamy frosting and just a touch of almond flavor, these easy-to-make brownies really are something special. Keep a can of chocolate syrup on hand for this delectable treat! -Didi Desjardins, Dartmouth, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate syrup and extract. Combine flour and salt; gradually add to chocolate mixture., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (brownies may appear moist). Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate chips and 1 cup whipped topping; stir until smooth. Cool. Fold in extract and remaining whipped topping. Spread over cooled brownies. Sprinkle with almonds. Store in the refrigerator.,
Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 67mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND CHEESECAKE BROWNIES
Make and share this Almond Cheesecake Brownies recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease a 9x13in pan.
- In a small bowl, combine flour, baking powder and salt. In a large saucepan, melt butter and chocolate over low heat, stirring until smooth. With a wooden spoon, beat in 1 1/2 cups of sugar. Add 4 eggs and 2 teaspoons of vanilla, beat until well blended. Stir in flour mixture just until blended.
- In a small bowl, with mixer at medium speed, beat cream cheese until smooth, gradually beat in remaining sugar. Beat in remaining egg, almond extract and vanilla until just blended.
- Spread 1/2 of the chocolate batter in prepared pan. Spoon creamcheese mixture in large dollops on top of chocolate. Spread remaining chocolate batter over cream cheese mixture. "Marble" with a butter knife by swirling the knife in broad strokes.
- Bake until a toothpick inserted in the center comes out almost clean, about 35-40 minutes.
- Cool completely before cutting.
Nutrition Facts : Calories 235.9, Fat 14.8, SaturatedFat 8.9, Cholesterol 69.8, Sodium 146, Carbohydrate 25, Fiber 1.7, Sugar 16.9, Protein 4.3
Tips:
- Use almond flour that is finely ground for a smooth texture.
- Make sure the cream cheese is softened to room temperature before mixing to ensure it blends smoothly.
- Optional: For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
- For a fudgier brownie, bake for a few minutes less.
- To ensure the brownies are evenly baked, use a toothpick to check the center; it should come out with just a few moist crumbs attached.
- Allow the brownies to cool completely before cutting and serving.
Conclusion:
These almond cream cheese brownies are a delicious and satisfying treat that are perfect for any occasion. The combination of almond flour and cream cheese creates a rich and decadent brownie that is sure to please everyone. Whether you're a fan of classic brownies or are looking for something new and exciting, these almond cream cheese brownies are sure to be a hit. So next time you're in the mood for a sweet treat, give this recipe a try!
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