Cream Cheese Brownies
Whether you’re a fan of sweets or not, you will LOVE these brownies. I was just looking for a way to get rid of some extra cream cheese from a birthday cake and came upon this idea. Of course I prefer chocolate dessert over anything on
most all days, but these brownies are a truly magnificent and beautifully balanced mix of chocolate and cream cheese.
I made these brownies three times in two weeks. My mom and niece loved them so much I ended up making a batch just for them. Also not only are they crazy delicious (yes, even more so than Mr. Pibb and Red Vines) but they look so gorgeous!
1/3 cup semi-sweet chocolate chips
5 tablespoons butter
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1 teaspoon vanilla extract
Melt chocolate chips with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside.
Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/2 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 1/2 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the vanilla.
Spread half of the chocolate batter into an 8×8 inch greased baking pan. I used a pyrex pan and Pam and it worked greatSpread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture.
Swirl through batter layers with a spatula for a marbled effect.
Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares.
These are so beautiful and fluffy. Things got reeeeal steamy up in here.
I have made a ton of muffins in my day. This melange of ingredients surprisingly makes the most incredible muffin I’ve ever had. It’s also really healthy! I like to use applesauce to replace oil but in most applications it can produce a quite rubbery or mushy result. These are like carrot cake… But you can eat them for breakfast. Seriously, I had 2. Plus 1. Remove dates and add cream cheese frosting for a much lighter cupcake. Or throw in whatever you have on hand to make it your own!
1 c white flour and 1 c whole wheat flour
3/4 c sugar (I replace half with stevia)
1 ts baking powder
1 ts baking soda
1/2 ts salt
1 ts cinnamon
1 1/4 c grated carrot
3/4 c applesauce
2 tbs oil
1 ts blackstrap molasses (optional)
1 ts vanilla
1/3 c shredded coconut
1/4 c pitted chopped dates (or raisins)
The first thing you need to do is shred your carrots. I just used a long cheese grater and 2 large carrots. Ice Cube would tell you to go ahead and put your back into it.
Mix your first six ingredients in a large bowl. I like to add in a little pumpkin pie spice too. Set aside. Grab another medium bowl and mix eggs, applesauce, oil and molasses, then stir in shredded carrots and vanilla. I just like the molasses because it adds a kinda brown sugar flavor. Blackstrap molasses is full vitriol for you whatnots as well. Add this mixture to large bowl with dry ingredients and mix until just combined. Add in your dates and coconut.
You can either use paper muffin liners or nonstick spray. I did both. I sprinkled a little coconut on some of them and it was delicious.
Cook at 375 degrees for 20-25 minutes. Endure the tummy grumbles from severe anticipation. There’s somethin’ special about baking with cinnamon…
The baking time also gives you an opportunity to play with your fridge magnets.
Beep! They’re all done. Cool on baking racks or do like I did and burn the hell outta our mouth because 20 minutes is long enough.
Welcome to my blog! This recipe is dignified enough to be the very first post because they’re the best cookies I’ve ever had. If you’ve been to Brown Butter Cookie Co. in Cayucos, CA then you know how great these are. They’re also teeny tiny and a buck a piece! I searches online to find a copycat recipe and adapted it. You can find the original recipe here at Yummy Mummy
3/4 stick unsalted butter
1/2 teaspoon vanilla extract
1/4 cup brown sugar
3/4 cup AP flour
1/2 teaspoon baking soda
Himalayan pink salt (can use sea salt)
Pour the butter into a bowl with the brown sugar and vanilla extract. Right about now your mouth will start watering because it smells like happiness. Remember that smell when mom makes apple crisp? Stir up the happiness and set aside while you whisk together the flour and baking soda. Stir the flour mixture into the butter mixture until well combined and put into the fridge to chill slightly, for 5-10 minutes.
Proceed to lick the spoon. Thoroughly.
Now take a rounded tablespoon and spoon your dough onto a parchment paper lined cookie sheet. You can also roll them with your hands and flatten slightly. Grind or sprinkle the salt onto the tops of the dough, gently pushing it into the cookie. Bake for 10-15 minutes.
Keep a close eye! Nobody likes a burnt cookie! Except maybe the husband of that overtanned mom….
ANYWAYS. Once the cookies are slightly browned, remove them from the oven. Don’t try to move them right away! They’ll completely crumble. Wait at least 15 minutes then you can move them to a plate. I like to accidentally break at least one. I most definitely didn’t want to eat it before I could share but alas, c’est la vie…
Now enjoy your little treasures.
Now go give yourself a kiss. You deserve it.