Chocolate Cream Cheese Brownie Cake Recipes

CHOCOLATE CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 325°. Whisk together flour, baking powder and salt. In a large microwave-safe bowl, microwave chocolate and butter on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in extracts and eggs, one at a time. Stir in flour mixture. Pour half of the batter into a greased 8-in. square baking dish., Beat together filling ingredients until blended; spoon over batter in pan. Spoon remaining batter over top. Swirl gently with a knife., Bake until filling is set, 35-40 minutes. Cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers.

CREAM CHEESE MARBLED CHOCOLATE BROWNIE

Steps:

• PREHEAT oven to 350º F. Grease 9-inch-square baking pan.
• Microwave chocolate pieces in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir.
• If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted; cool to room temperature.
• Beat cream cheese and 1/4 cup sugar in small mixer bowl until smooth. Beat in 1 egg and 1/2 teaspoon vanilla extract.
• Combine flour and salt in small bowl.
• Beat remaining 3/4 cup sugar and butter in medium mixer bowl until creamy.
• Add remaining 3 eggs, milk and remaining teaspoon vanilla extract; beat until well mixed.
• Beat in melted chocolate.
• Stir in flour mixture until blended.
• Spread into prepared baking pan.
• Drop tablespoons of cream cheese mixture randomly over chocolate mixture.
• Swirl mixtures deeply with spoon, pulling chocolate mixture up to surface.
• Bake for 33 to 38 minutes or until wooden pick inserted in center comes out slightly sticky.
• Cool completely in pan on wire rack.
• Refrigerate for 1 hour.
• Cut into bars.

CHOCOLATE CHIP CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a jelly roll pan with cooking spray or line with parchment paper.
• Mix cream cheese, sugar, and eggs in the bowl of a stand mixer fitted with a paddle until smooth; add vanilla extract and mix for 1 more minute.
• Slice 1 roll of cookie dough into thin rounds and arrange on the prepared jelly roll pan. Pour cream cheese mixture over cookie layer. Slice the second roll of cookie dough into rounds and arrange over cream cheese mixture layer.
• Bake in the preheated oven until cookies are golden brown, about 30 minutes. Cool completely before cutting and serving.

CHOCOLATE CREAM CHEESE BROWNIE CAKE

Steps:

• For cake, heat oven to 350 degrees.
• Grease bottom and side of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
• Heat water, butter, shortening and cocoa in 1-quart saucepan over medium heat, stirring occasionally, until smooth; remove from heat.
• Cool to room temperature.
• Mix flour, sugar, baking soda and salt in large bowl.
• Beat in cocoa mixture with electric mixer on low speed, scraping bowl occasionally, until smooth.
• Beat in sour cream, eggs and vanilla until smooth.
• Pour into pans.
• Bake 25-30 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pans to wire rack.
• Cool completely.
• For cream cheese filling, beat butter and cream cheese in medium bowl on medium speed until fluffy.
• Beat in powdered sugar and vanilla on low speed until smooth.
• When cake is cooled completely, fill layers with cream cheese filling.
• For chocolate frosting, beat butter in medium bowl on medium speed until fluffy.
• Gradually beat in remaining ingredients on low speed until smooth.
• Frost side and top of cake with chocolate frosting.
• Press walnuts on side of cake, if using.
• Store cake covered in refrigerator.

CREAM-CHEESE BROWNIES

Steps:

• 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 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.

CHEESECAKE BROWNIES

Steps:

• In a large bowl, beat the cake mix, egg, butter and nuts until well blended. Press into a greased 13-in. x 9-in. baking pan; set aside. , In small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth. Carefully spread over batter. , Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

CREAM CHEESE SWIRLED BROWNIE CAKE

Steps:

• 1. Gather ingredients. Allow for time for cream cheese to soften (or use the quick warm-up trick; see **Note.)
• 2. Heat oven to 350 degrees. Prepare a bundt pan with bakers spray or use the butter/flour method.
• 3. Beat together cream cheese, sour cream and 1/3 cup sugar until smooth.
• 4. Add 1/2 teaspoon vanilla and 1 egg; beat until well combined; set aside.
• 5. In a large bowl, stir together brownie mix and cake mix until well combined.
• 6. Add water, oil and eggs; whisk or use hand-mixer on low/ medium-low speed to mix until lumps are mostly gone.
• 7. Pour 1/2 the brownie cake batter into prepared bundt pan; rap on counter several times to assure even distribution.
• 8. Spoon cream cheese mixture onto center of cake batter, avoiding sides as much as possible; cover with remaining cake batter.
• 9. Create swirls by inserting knife into batter and swirling in a figure 8 pattern all around batter.
• 10. Bake at 350` F for one hour and ten minutes, turning cake 180 degrees after the first 35 minutes. (Due to oven variance, start checking at one hour, then at 5 minute intervals. Cake is done when toothpick inserted in center, at several places, comes out mostly clean.
• 11. When done baking, remove cake and allow to cool in pan for 30 minutes. Carefully turn cake out onto a cake stand or plate (I like to use parchment paper, but that's just me.) Allow to thoroughly cool before drizzling with ganache (at least 2 to 3 hours.)
• 12. To make the ganache, pour chocolate chips into a medium heat-proof bowl. In a small saucepan, over medium heat, bring cream to a slight simmer; immediately pour heated cream over chocolate chips; whisk until completely smooth. Pour over cooled cake. (You may double ganache recipe if extra is desired for serving with chocolate dipped strawberries or for drizzling extra over individual slices.) Serve.
• 13. **NOTE: How to Quickly Bring Cream Cheese to Room Temp. Remove cream cheese from box, leaving cheese wrapped in foil only. Soak a clean kitchen towel in very hot tap water; quickly squeeze out excess water and place towel on counter. Quickly wrap cheese in towel, then place a large bowl or skillet over top to trap the heat. Cheese should be softened in 10 minutes.

CHOCOLATE CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking powder and salt. Set aside.
• In a large bowl, cream together 1/2 cup butter, oil, and 1 1/4 sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the zucchini. Beat in the flour mixture alternately with the buttermilk. Pour half of the batter into prepared pan.
• Make the filling: In a medium bowl, beat cream cheese, 2 tablespoons butter. Combine 1/4 cup sugar and cornstarch; beat into the cream cheese mixture until smooth. Beat in 1 egg, milk and vanilla. Pour over batter in pan, distributing evenly. Pour remaining batter over filing.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.