What do you do when your baby asks for dessert? You make her dessert of course! Even though baby is 30 years old. What came out of my laboratory from that request was Cream Cheese Brownies. The recipe is from the domestic diva herself, Martha Stewart and I found it at Delish.com.
This isn’t my first go round with Cream Cheese Brownies. A couple years ago I made a healthy version that was only 120 calories per serving, and it would have been a very small serving had I cut them correctly. This recipe didn’t display the nutritional information and that’s OK. I’ll just assume that they are super healthy and have very little calories or fat grams.
Cream Cheese Brownies – Adapted from Martha Stewart via Delish.com
10 TBS unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour
2 TBS all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
8 oz semisweet or bittersweet chocolate, chopped (I used chocolate chips)4 oz room-temperature bar cream cheese
1 ½ cup sugar
4 large eggs
Preheat oven to 350°. 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 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 ¼ cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not over mix).
Prepare cream-cheese mixture: Whisk bar cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. My mixture was runny and curdled and I wasn’t sure it would come out right at all.
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. My brownies baked for 85 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. I tried to cut my brownies neat and clean like Liz from That Skinny Chick Can Bake. Ummm, not so much. I used dental floss and mint dental floss at that. Good thing one of Charisse’s favorite flavor combos is mint and chocolate. Ha!!!
Store in an airtight container at room temperature, up to 2 days.