Frozen cream cheese brownies from The Fat Witch Ba

Recipe Rating:
 2 Ratings

Ingredients

8 tablespoons unsalted butter, one stick
1 1/2 cups bittersweet chocolate chips, 12 ounces
16 ounces cream cheese, softened to room temperature
1 1/2 cups sugar
four large eggs
2 teaspoons pure vanilla extract
1 cup unbleached flour
1/4 teaspoons salt

The Cook

Lynnda Cloutier Recipe
x1
Well Seasoned
Mission Viejo, CA (pop. 93,305)
eatygourmet
Member Since Aug 2011
Lynnda's notes for this recipe:
Notes from the cookbook:

New Yorkers love their cream cheese, whether it's baked into graham cracker crust of cheesecake and drizzled with cherry syrup or smeared atop a deli bagel and layered with lox. For an added twist, freeze the pieces of this brownie before serving. It helps the cream cheese to set and makes them a bit less sticky. Be sure to use block style cream cheese as opposed to whipped. Allow to come to room temperature slowly. Don't be tempted to speed things up in the microwave.
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Directions

1
grease a 9 x 9" baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°.
Melt the butter and chocolate in a small pan over low heat, stirring frequently, until melted. Set aside to cool.
2
Beat the cream cheese and 1/4 cup of the sugar in a medium bowl until smooth. Beat in one egg and set the mixture aside.
3
Place the remaining 1 1/4 cups of sugar in a large bowl and beat in the remaining three eggs, one at a time until smooth. Add the vanilla and chocolate mixture and mix until well blended.
4
Measure the flour and salt and then sift together directly into the chocolate batter. Mix the batter gently until well combined and no trace of the dry ingredients remains
5
spread three quarters of the chocolate batter evenly into prepared baking pan. Pour the cream cheese mixture evenly over the top of the chocolate layer in the pan. Then gently pour the remaining chocolate batter over the top of the cream cheese layer, spreading evenly with a spatula.
6
Dip a rounded edged knife in the pan and lift straight up , creating a marbled effect in the batter. Repeat to create a pattern, either random or in rows.
7
Bake for 45 minutes or until toothpick inserted in center comes out clean or with only crumbs, not batter on it.
Remove from the oven and cool on a rack for 1 1/2 hours. Freeze brownies in the pan for 45 minutes. Wrap any uneaten pieces with plastic or foil and return to the freezer. Makes 12 to 16 brownies.

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Comments

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user Lynnda Cloutier eatygourmet - Aug 11, 2012
Lynnda Cloutier [eatygourmet] has shared this recipe with discussion groups:
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user sherry monfils smonfils - Aug 11, 2012
Saved! My kind of cake!!!
user Lynnda Cloutier eatygourmet - Aug 11, 2012
Me, too, Sherry. Now all I have to do is find room in the freezer. Not gonna happen anytime soon.
user Diane Whitbeck IRPELLC - Aug 11, 2012
Hi Lynnda! Love the sound of this recipe! I'm unclear about where to add the vanilla -at one point the direction say to "add the vanilla and chocolate mixture," but there was never anything in the directions telling where to actually add the vanilla: does it go in chocolate/butter mix or with the cream cheese? I could see it in either one. Thanks for your help!
user Lynnda Cloutier eatygourmet - Aug 11, 2012
Hi, Diane,

It is a little confusing. You will add the vanilla with the cooled chocolate mixture to the 1 1/4 cups sugar and the three eggs.Hope this helps.

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