Cream cheese brownies
I have been in a baking mood for some reason and this morning got up and made these brownies before 8:00 am. I had to stop myself from making a torta di mele (Italian apple cake) as well, must save that for tomorrow. What’s up with that?
Brownies are usually delicious and when you swirl cream cheese into the batter they are even better. I also added fine zest of a small orange, orange and chocolate are usually good together, or you can omit if you wish. These brownies are moist with good texture and very chocolaty with 8 oz of chocolate melted in. I may freeze a few squares to make room on the counter for tomorrow’s Italian apple cake. Stay tuned.
Check out my other standby recipe for cream cheese brownies here.
Adapted from Martha Stewart.
1 cup AP flour, sifted before measuring
1/4 cup cocoa powder
1 scant teaspoon baking powder
1 teaspoon salt
1 tablespoon finely grated orange zest
8 oz chocolate, semisweet or bittersweet
1 stick unsalted butter, room temperature
2 tablespoons cream
1 1/3 cups sugar
1 teaspoon vanilla
8 oz cream cheese
2 tablespoons butter, at room temperature
1/4 cup sugar
Prepare a 9X9 baking pan by brushing it with soft butter.
Line the bottom of the pan with a parchment paper letting the paper extend above two sides of the pan, so you can lift it out of the pan when baked. Butter the parchment as well.
Combine the flour, cocoa powder, baking powder and orange zest and mix.
Combine the cream cheese, butter, sugar and egg and whisk until smooth.
Chop the chocolate into a large glass bowl, add the softened butter and cream and microwave 1.5 minute (depending on your microwave) to melt. Do not overheat the chocolate. It may not look melted but it will as you mix it.
Add the sugar, vanilla and eggs to the chocolate, then add the flour-cocoa mixture mixing only until blended. Do not over mix.
Pour the chocolate mixture into the prepared pan alternating with the cream cheese mixture.
With a fork or the tip of a knife swirl the batter to create a marbling effect.
Bake in a 350F oven for 50 minutes or until a knife inserted into the center comes out clean and the top springs back when lightly touched (careful not to burn yourself). Do not over bake.
Let cool in the pan for 20 minutes then pull out with the parchment overhang and let cool on a wire rack.
Slice into 12 slices or more as you wish.
Keep covered once cooled.