Warm Cream Cheese Brownies Recipes

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.

CREAM CHEESE SWIRL BROWNIES RECIPES

Steps:

• To begin making the Cream Cheese Swirl Brownies Recipe, prep all the ingredients and keep them ready.
• Into a large mixing bowl add the cream cheese, castor sugar, vanilla extract,egg and beat well until soft and fluffy peaks form. This will take about two minutes. Keep aside.
• Into a double boiler place a heat proof bowl. Into the bowl add the butter and dark chocolate and melt the chocolate and butter until creamy and smooth.
• Once done remove from heat and add castor sugar, eggs, vanilla extract, all purpose flour and salt to it.
• Beat well for about a minute until the batter is smooth and glossy.
• Remove half a cup of the brownie batter and keep aside.
• Pour the brownie batter into the prepared cake pan.
• Pour the cream cheese layer on the top and spread evenly.
• Add dollops of the remaining brownie batter on top of the cream cheese layer. Use a knife and create swirls.
• Place the pan in a preheated oven at 180 C.
• Bake for about 30 minutes or until the brownies are set and the cream cheese is just beginning to brown.
• To check insert a toothpick into the brownie. If it comes out with just a few moist crumbs then it is done.
• Remove the Cream Cheese Swirl Brownies from the oven and allow to cool.
• Cut the Cream Cheese Swirl Brownies into desired shape and serve.
• Serve Cream Cheese Swirl Brownies along with Espresso Coffee/Masala Tea and Grilled Paneer Pineapple Sandwich for your next tea party.

WARM CREAM-CHEESE BROWNIES

Steps:

• Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan; set aside. Make the cream cheese batter: Beat cream cheese, butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment until well blended. Add eggs, one at a time, beating well and scraping down the sides of the bowl at least once. Add vanilla, and beat until combined. Using a large rubber spatula, fold in the flour and chocolate chips.
• Make the chocolate batter: Melt chocolate and butter in a medium heatproof bowl set over a pan of barely simmering water. Remove bowl from heat, and let cool completely.
• In a large bowl, using a handheld whisk, beat the eggs, gradually adding the sugar, until mixture is thick and pale. Whisk in the cooled chocolate mixture. Add the vanilla, and combine well.
• Combine flour, baking powder, and salt in a medium bowl, and fold into the chocolate mixture. Fold in chocolate chips. Measure out about 1/2 cup chocolate batter, and set aside. Spoon the rest of the batter into prepared baking pan, and spread cream cheese batter evenly over the top. Drop reserved chocolate batter in dollops on top. Run a knife or offset spatula all the way through the batters to create a swirling effect.
• Bake until a cake tester inserted near the edges comes out clean, about 35 minutes. The center will still be fairly soft, but will continue to firm after being removed from the oven. Transfer to a wire rack; let cool in pan before cutting into squares and serving.

WARM CREAM CHEESE BROWNIES

Steps:

• Preheat the oven to 325°F. Butter a 9 × 13-inch baking pan; set aside. Make the cream cheese batter: Beat the cream cheese, butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment until well blended. Add eggs, 1 at a time, beating well and scraping down the sides of the bowl at least once. Add the vanilla, and beat until combined. Using a large rubber spatula, fold in the flour and chocolate chips.
• Make the chocolate batter: Melt the chocolates and butter in a medium heatproof bowl set over a pan of barely simmering water. Remove the bowl from the heat, and let cool completely.
• In a large bowl, using a handheld whisk, beat the eggs, gradually adding the sugar, until the mixture is thick and pale. Whisk in the cooled chocolate mixture. Add the vanilla, and combine well.
• Combine the flour, baking powder, and salt in a medium bowl, and fold into the chocolate mixture. Fold in the chocolate chips. Measure out about 1/2 cup chocolate batter, and set aside. Spoon the rest of the batter into the prepared baking pan, and spread the cream cheese batter evenly over the top. Drop the reserved chocolate batter in dollops on top. Run a knife or offset spatula all the way through the batters to create a swirling effect.
• Bake until a cake tester inserted near the edges comes out clean, about 35 minutes. The center will still be fairly soft, but it will continue to firm after being removed from the oven. Transfer to a wire rack; let cool in the pan before cutting into squares.