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?