Who can resist perfect HOMEMADE cream cheese brownies?!
I thought it was about time that I brought you all this fantastic recipe from my friend Rebecca!
Just LOOK at these?! Drool….
Who can resist rich cream cheese marbled through rich fudgy brownies from scratch?
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Perfect Cream Cheese Brownies!
Ingredients
Cheesecake topping
- 4 ounces cream cheese
- 1/4 cup sugar
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 tablespoon plain yogurt
- 1/2 teaspoon vanilla extract
Brownie layer
- 2/3 cup pastry flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 large egg
- 2 large egg whites
- 1 1/4 cups packed light brown sugar
- 1/4 cup canola oil
- 1/4 cup strong or prepared instant coffee, or black tea
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350° F.
- Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
To prepare topping:
- Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy.
- Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
To prepare brownie layer:
- Whisk flour, cocoa and salt in a bowl.
- Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth.
- Add oil, coffee (or tea) and vanilla; beat until well blended.
- Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
- Scrape about half of the brownie batter into the prepared pan.
- Slowly pour the topping evenly on top.
- Drop the remaining brownie batter in large dollops over the topping.
- Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
- Bake the brownies until the top is just firm to the touch, about 20 minutes.
- Let cool completely in the pan on a wire rack.
- Coat a knife with cooking spray and cut into 24 bars.
- ENJOY!
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Comments & Reviews
Charlene says
Great recipe, I just made these and they took 35 minutes in my convection oven.