Best 5 Cream Cheese Brownies I Recipes

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).

CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside., In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. , Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

CREAM CHEESE SWIRL 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, egg white and vanilla; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 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, then vertically for swirled design. Sprinkle with chocolate chips.
• 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 until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350.
• Combine butter, sugar, and cocoa in large mixing bowl.
• Add eggs, one at a time. Blend after each addition.
• Add remaining ingredients and mix until just combined.
• In another bowl, combine ingredients for cream cheese layer. Mix until smooth.
• In 9 x 13 greased baking dish, pour half of brownie batter. Smooth to even.
• Spoon the cream cheese layer into the baking dish. This shouldn't be an easily spreadable layer--we just dollop and try to smooth it out for a more even distribution.
• Use butter knife to slightly marble into bottom layer.
• Top with remaining brownie mixture. Spread as evenly as you can, then tap pan lightly on counter to level batter.
• Bake 20-25 minutes (some ovens require a full 30 to completely bake), until the top is firm to the touch. Baking too long will result in dry brownies.
• Allow to stand 15 minutes before cutting.

CREAM CHEESE BROWNIES

Steps:

• Preheat the oven to 325°F.
• Lightly grease a square 8X8-inch pan.
• To make the cream cheese layer, put the cream cheese in a mixer bowl and mix with the paddle attachment until it's smooth.
• Add the rest of the cream cheese layer ingredients, beating well and scraping down and of the batter that dares try to escape up the sides of the bowl.
• To make the brownie layer, melt the butter and the chocolate together until smoothly melted.
• Put aside and let come to room temperature.
• Be patient, it's worth it.
• In a separate bowl from the cream cheese mixture, mix the eggs and the sugar until it's thick and a gorgeous lemon color.
• Add the chocolate mixture and mix well until combined.
• Again, scrape down the sides of the bowl.
• Add the flour, vanilla, baking powder, salt and the chocolate chips, mix well until combined.
• Pour half the chocolate mixture into the prepared pan.
• Dollop the cream cheese mixture over that.
• Don't worry if it doesn't cover the chocolate. It won't.
• Add the remaining chocolate mixture.
• Take a knife and gently draw it through the batters, from left to right and from top to bottom, making a checkerboard pattern.
• Don't allow the mixtures to combine, be careful.
• Sprinkle with the nuts.
• Bake in the oven until the sides, but not the tops, begin to brown, about 25 to 30 minutes.
• Don't wait until a tester comes out clean, if you do then you have overbaked and basically murdered the brownies.
• Set aside to cool for about 10 minutes, cut into 12 or 16 brownies, cover and refrigerate.