Cream Cheese Brownies
A rich brownie batter swirled with a cream cheese mixture, baked to create a marbled dessert.
Ingredients
cream cheese
8 oz (225 g)
sugar
2 oz (55 g)
vanilla extract
1/2 tsp (2 ml)
egg yolk
1 (20 g)
rich brownie batter (without walnuts, see page 454)
1 portion (1190 g)
Instructions
1
Make the cream cheese mixture
Attach the paddle attachment to the mixer and beat the cream cheese on low speed until smooth. Add the sugar and vanilla extract and beat on low speed until smooth. Add the egg yolk and mix until combined.
2
Prepare the brownie batter
Prepare the brownie batter according to the recipe (without walnuts).
3
Assemble
Sheet pan method. Grease and flour the pan, or line it with parchment paper. Pour about half of the brownie batter into the pan and spread evenly. Drop half of the cream cheese mixture over the batter in dollops. Pour the remaining brownie batter over and spread evenly. Drop the remaining cream cheese mixture on top. Drag a spatula or the back of a spoon through both batters to create a marbled pattern.
4
Bake
Bake at 325°F (190°C) for about 45 to 50 minutes. Cut into 2-inch (5 cm) squares.
