Cream Cheese Brownies

JM Avallone

By
@jmas

I got the idea of the sour cream addition from the cooks illustrated site it offsets the strong chocolate, some suggest adding instant coffee which I would have but forgot. when I tasted these warm I hated them room temp still was not sure but after a day in the fridge I could not stop eating them. I think the bite of the sour cream might take a minute to get used to but when you do look out. I do suggest only using the double chocolate mix because of the sour cream addition. they also say you must end with the brownie so the mixture cooks correctly to insure no dry edges & not soggy.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
10
Prep:
30 Min
Cook:
55 Min
Method:
Bake

Ingredients

2 box
ghirardelli double chocolate brownie mix
2
eggs (slightly beaten )
1/2 c
water
2/3 c
oil ( i used canola)
1 c
nuts chopped, i used pecans

CREAM CHEESE FILLING

8 oz
cream cheese room temp
4 Tbsp
sugar
2 Tbsp
flour
1 c
low fat sour cream (silly right)
1 Tbsp
nutella ( optional )

Step-By-Step

1preheat oven to 325 deg. I lined a 9 x 13 glass pan with parchment paper
2beat in a bowl the room temperature cream cheese nutella, sugar, flour, add vanilla. set to the side
3into the brownie mix beat in the two room temp. eggs, water, oil, fold in nuts ( if using )
4in pan spread about a little more then half of the brownie mixture, on top of that spread all of the cream cheese mixture. this photo does not show how I spread out the cheese
5on top of that dollop the rest of the brownie mixture
6then with a knife run the top brownie mixture thru the layers

About this Recipe

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #nuts, #brownies, #chocolate