Cream Cheese Brownies
October 28, 2017
"This is a modified version of a recipe originally in a Baker's Chocolate cookbook."
- Serving Size: 1 (29.7 g)
- Calories 109.5
- Total Fat - 5.7 g
- Saturated Fat - 2.5 g
- Cholesterol - 38.9 mg
- Sodium - 107.4 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 0.4 g
- Sugars - 7.6 g
- Protein - 2.3 g
- Calcium - 29.2 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Have all ingredients at room temperature by leaving them out of the refrigerator for up to an hour.
Melt chocolate and 3 tablespoons of the butter, stirring constantly. Cool.
To make the cheese mixture, cream remaining butter with Neufchâtel cheese until softened.
Gradually add 1/6 cup of sugar, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon of flour, and ½ teaspoon vanilla until blended.
To make the chocolate batter, beat remaining eggs until fluffy and light in color.
Gradually beat in the ½ cup sugar, beating until thickened.
Stir in the baking powder, salt, and remaining ½ cup of flour.
Blend in the cooled chocolate mixture.
Stir in the remaining 1 teaspoon of vanilla, the optional nuts, and optional almond extract.
Spread ½ of the chocolate batter in a greased 8"x8" (or 9"x9") pan.
Spread the cheese mixture over the top.
Drop the remaining chocolate batter from a tablespoon over the top, swirl with spatula just to marble.
Bake at 350' 35-40 minutes.
Cool in pan, then cut into 20 pieces, 2"x1½" pieces.
Tips & Variations
No special items needed.