This is a pan of cream cheese brownies right out of the oven.  I have never met a pan of brownies that I didn’t like.  What made these different is not the addition of cream cheese or any special chocolate.  What made these different is that this is the first time I found a baking recipe on an application from my iPad and used the iPad throughout the process to make the brownies similar to how I would have used a cookbook.  Just like it has for regular books, the iPad has brought cookbooks into  the digital tablet era. While I still like the look and feel of a book and a cookbook, a digital recipe is nice especially if you are looking for something to make in a quick fashion.  That’s the story of these brownies….I needed to make a fast dessert for dinner with friends.  Join me as I make these cream cheese brownies for my dinner party: 

Ingredients:

• 10 tablespoons unsalted butter, cut into pieces, plus more for pan
• 1 cup plus two tablespoons all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 8 ounces semisweet chocolate, chopped
• 4 ounces room-temperature bar cream cheese
• 1 1/2 cups sugar
• 4 large eggs

Instructions:

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter.  Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides.  Butter paper, and set pan aside.  In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.  Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.  Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan.

 Add 1 1/4 cups sugar; mix to combine.  Add 3 eggs, and mix to combine.  Add flour and cocoa mixture; mix just until moistened (do not overmix).

Prepare cream-cheese mixture:  Whisk bar cream cheese with 2 tablespoons room-temperature butter.  Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour.

Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes.  Cool in pan for 30 minutes.  Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper).  On a cutting board, using a dampened serrated knife, cut into 16 squares.  Store in an airtight container at room temperature, up to 2 days.

Needless to say, my friends devoured the brownies.  Quick, fast, easy, delicious.  The way a recipe should be.  Try this recipe and also investigate the different baking and cooking applications available for the iPad.  Do you have a favorite quick dessert recipe you would like to share with us on Acorns On Glen?