Chocolate Cream Cheese Brownies

Chocolate Cream Cheese BrowniesCourtesy of Lory Utz

Makes about 90 1” squares

• 10 x 15 inch pan with sides, lined with non stick foil or buttered heavy duty foil.
• Preheat oven to 350 degrees with shelf positioned in middle of oven.

Cream Cheese Batter:
•12 oz. cream cheese at room temperature
•½ cup sugar
• 2 Tbsp. flour
• 2 large eggs
• 4 Tbsp. sour cream
• 1 tsp. vanilla

Brownie Batter:
• 1 cup all purpose flour, spooned in and leveled
• ½ tsp. baking powder
• ½ tsp. salt
• 1 ½ sticks unsalted butter, slightly softened
• 10 oz. good quality semisweet chocolate, chopped
• 4 oz. unsweetened chocolate, chopped
• 6 large eggs
• 2 ½ cups sugar
• 1 Tbsp. pure vanilla extract
• 1 cup toasted walnuts, broken in relatively small pieces

Make the cream cheese batter:
• Place the cream cheese and sugar in a medium bowl; mix together with electric mixer
till smooth. Blend in flour. Whisk together the eggs, sour cream, vanilla and gradually
add to cream cheese mixture, mixing till smooth. Set aside.

Make the brownie batter:
• Mix together the flour, baking powder and salt. Set aside
• Place the butter in a double boiler with the chocolate and melt slowly, mixing
• Place eggs in a large mixing bowl and whisk to blend. Stirring with a whisk, add
the sugar in a steady stream; then mix in the chocolate and blend well. Add vanilla.
• Add the flour mixture in three additions, folding in each time with a whisk until just
blended. Fold in the walnuts with a rubber spatula. Remove 2 cups of batter; set aside.
• Empty the remaining brownie batter into the pan and spread evenly with a spatula. Pour
the cream cheese mixture over the top and spread evenly. Drop the remaining 2 cups of
batter randomly by heaping tablespoons over the cream cheese mixture.
• Swirl the two layers together by inserting a sharp, thin-bladed knife, gently moving the
knife back and forth, making sure NOT to go through to the bottom of the pan.

• Bake brownies for about 50 – 55 minutes, till top is puffed and set. Put on cooling rack
Refrigerate for a couple of hours before cutting. Brownies will be fudgy, so wipe your
knife often with a paper towel when cutting.

Pack in an airtight container with layers between waxed paper. Can be frozen. Keep cold until ready to serve.