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:
- 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
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?
You out did yourself on this blog. The brownies look soooo good. Eat one for me.
Thanks Carolkin. They are as easy to bake as the boxed brownies you told us about in an earlier post. Give them a try.
They do look very tasty and you make them look so easy to make. I am like Carolkin and have enjoyed a good old box mix but I think I may be able to step it up the next time with a pan from scratch. Thanks for the inspiration.
Do it Dianna. They are great. Thanks for the comment. Come back soon!
Great recipe! I’m always looking for new (and delicious) recipes for brownies.. my favorite go-to treat.
I’ll give them a try!
They were great. I think I mixed them a little too much, but the taste has to be the same. Tell us what you think after you make and eat them. Be honest, we can take “developmental feedback” here on Acorns On Glen-isn’t this a true HR buzz slogan if there ever was one??!!