Every time when I have a craving for brownies, I immediately think about these cream cheese brownies. I found this recipe inside a box of the Baker’s semisweet chocolate quite awhile ago, and have been making these cream cheese brownies ever since. These brownies are very moist and fudgy, and are exactly what I want.
Ingredients
Chocolate batter
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 box Baker's semi-sweet chocolate
6 tablespoons butter
4 eggs
1 1/2 sugar
2 teaspoons vanilla
Cream Cheese Batter
1 package (250g) cream cheese, softened
4 tablespoons butter (room temperature)
2 teaspoons vanilla
1/2 cup granulated sugar
2 eggs (room temperature)
Directions
Preheat oven at 350 degrees F. Grease a 9" X 13" baking pan.
Chocolate Batter
- Sift flour, baking powder and salt together.
- In a bowl, melt chocolate with butter over hot water or microwave chocolate and butter in a microwaveable bowl at high 2 minutes. Stir until chocolate and butter are completely melted.
- In a mixing bowl, beat eggs until foamy.
- Gradually add sugar. Continue beating until thick and lemon colored.
- Add vanilla and chocolate mixture, mix well.
- Add flour mixture, a little at a time. Mix well
Cream Cheese Batter
- Beat cream cheese with butter, vanilla, sugar and eggs until smooth.
