Recipes for "cream cheese brownies"

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Melt butter in the microwave, about 1 minute. Stir in sugar and cocoa powder. Blend in 4 eggs, one at a time, using an electric mixer; add vanilla extract. Combine flour (see Cook's Note), baking powder, and salt in a small bowl, and add to the batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula.

Beat together cream cheese, sugar, and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter.

Separate cherries from the jelled filling and dollop them over the cream cheese mixture, saving leftover jelly for another use if desired. Swirl together using a knife.

Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan, 35 to 45 minutes. Remove from the oven and cool thoroughly before cutting into bars.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.

Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.

Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.

Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

To make the blackberry sauce; Combine frozen blackberries, sugar, lemon juice, and lemon zest in a small saucepan set over medium-low heat. Cook, stirring often, until berries fall apart, 8 to 10 minutes. Remove mixture from heat, and pour into a fine mesh sieve set over a bowl. Use the back of a wooden spoon or spatula to press berry mixture through the sieve, extracting as much juice as possible. Discard seeds. Pour sauce back into saucepan and bring to a simmer over low heat.

Stir cornstarch and water together in a small bowl until thoroughly combined; stir cornstarch slurry into blackberry sauce and continue to cook, stirring constantly, until slightly thickened, 1 to 2 minutes. Remove from heat, and allow blackberry sauce to cool completely, about 20 minutes. The sauce can be refrigerated to speed up cooling.

Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.

To make the brownie layer; Whisk melted butter, brown sugar, and salt together in a large bowl until thoroughly combined. Whisk in egg, egg yolk, and vanilla until thoroughly incorporated. Add in cocoa powder, flour, and baking soda and stir until just combined. Batter will be somewhat thick. Spread brownie batter into the prepared pan in a smooth, even layer.

To make the cheesecake layer: Beat cream cheese, white sugar, salt, and nutmeg together in a bowl with an electric mixer until smooth and creamy. Add in egg white, lemon juice, and vanilla and mix until thoroughly incorporated. Pour in heavy cream and mix until combined. Pour cheesecake layer over brownie layer and smooth into an even layer.

Place dollops of the cooled blackberry sauce over the cheesecake layer. Use a knife to swirl only the cheesecake layer and blackberry sauce together; taking care not to go into the brownie layer. Swirl as many or as few times as needed to get the desired marbled effect.

Bake in the preheated oven until the center of the bars are puffed and mostly set, 55 to 60 minutes. The edges will bake up taller than the center, and will begin to turn golden brown when they are done. Allow bars to cool to room temperature in the pan, then refrigerate for at least 4 hours to overnight. Cut into 16 bars before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.

In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.

Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don't worry if there are gaps; the batter will spread.

Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.