Halloween Cream Cheese Brownies

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Halloween Cream Cheese Brownies
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  1. 1/2 cup all purpose flour
  2. 1/4 tsp. salt
  3. 4.5 oz. bittersweet or semisweet chocolate
  4. 8 tbsp. (1 stick) unsalted butter
  5. 1 cup granulated sugar
  6. 1 tsp. vanilla extract
  7. 2 large eggs
  8. Cream Cheese Filling
  9. 8 oz. cream cheese, room temperature
  10. 1/3 cup granulated sugar
  11. 1 large egg
  12. 1/2 tsp. vanilla extract
  13. 1 tbsp. heavy cream, optional
  1. Brownies
  2. Preheat oven to 350 F. Prepare 8″ square pan with parchment paper or cooking spray. Whisk flour and salt in small bowl until combined; set aside.
  3. Melt chocolate and butter in medium heatproof bowl set over pan of almost-simmering water, stirring occasionally, until mixture is smooth. Remove melted chocolate from heat; whisk in sugar and vanilla; then whisk in eggs, one at a time, fully incorporating each before adding next. Continue whisking until mixture is completely smooth. Add dry ingredients; whisk until just incorporated.
  4. Cream Cheese Filling
  5. Beat cream cheese in small bowl with sugar until smooth. Add egg, vanilla, and heavy cream, if using.
  6. Transfer half of brownie batter into prepared pan. Drop half of cream cheese mixture, by spoonfuls, over batter. Repeat layering with remaining brownie batter and cream cheese filling. Using tip of butter knife, gently swirl batter and cream cheese filling.
  7. Bake until edges of brownies have puffed slightly, center feels not quite firm when touched lightly, and toothpick inserted in center comes out with several moist crumbs attached, 30 to 35 minutes, rotating pan halfway through baking.
  8. Let brownies cool in pan on wire rack to room temperature. Refrigerate until chilled, at least 3 hours. Don’t cut brownies until ready to serve.
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