I’m back! After a stressful one week of work, I’m back to blogging! As you can tell from the picture I’ve reached 200 likes on FB! It went really quickly from a 100 to 200 and I did not have the time to type up the recipe then. But now is the right time to share the recipe and to thank everyone involved. A big huge thank you to everyone that has liked my page on Facebook and to everyone else who liked my posts, recipes and pictures Also, thanks to all the guys who have been helping me keep up with the whole blogging situation and educating me throughout about social networking
I love brownies and I’ve done a few brownie recipes so far, but this is probably my most favorite one. And it isn’t only because of how easy it is to make it. The one thing that absolutely takes this brownie from being just a brownie to “OMG this is THE brownie” is its pairing with the cream cheese. You can either make these cheesecake brownies the way I did it or you can make brownies with cream cheese frosting and I’m sure it will still taste great! This cream cheese brownie recipe requires you to half bake the brownie by itself first and then bake the whole brownie with cream cheese together. If you so prefer, you can also bake this cream cheese brownie with the cream cheese swirled into the brownie. However, you will have to pay extra attention to the baking time. You don’t want to burn either of the two layers. So here’s how to make cream cheese brownies from scratch.
First, grease and line an 8×8 pan with parchment paper. Make sure to leave a little overhang on the sides. This will make your life a lot easier when pulling the brownie out of the pan.
Bake your brownie layer for about 10 minutes at 350F. You can use practically any chocolate brownie recipe out there or a brownie mix, but I used the same recipe I used for my Slutty Brownies because it turns out super chewy, fudgy and delicious! Set aside your brownie to cool. Do not leave it in the oven as it will continue to cook because of the heat and you don’t want that.. yet! Reduce the heat to 325F while you prepare the recipe for cream cheese layer.
For the cream cheese layer, blend together one whole brick of softened Philadelphia cream cheese, sugar, egg, butter and vanilla extract.
Make sure there are no lumps in your cheesecake batter.
The recipe gave me just enough to cover the brownie layer. In the future, I will be making a double batch to get an extra thick cheesecake layer. I will also make it a chocolate cheesecake or raspberry cheesecake (yum!). Spread your cheesecake mix over the half cooked brownie.
Cover the entire surface of the brownie.
Bake for 30 minutes or until you begin to smell the baked cream cheese brownie. Check to see if it is done by inserting a cake tester in the center. If it comes out clean, you’re done! If not, bake for some more minutes. The cheesecake will crack a little on the top when it’s done.
Cool and devour! lol
To decorate with numbers or alphabets, check out my tutorial on How to use plastic molds for chocolate decorations.
Brownie recipe adapted from Joy of Cooking
- 1 recipe Chocolate Brownie or a Brownie Mix
- 1 brick Philadelphia cream cheese, softened
- 3/4 cup granulated white sugar
- 2 tablespoons salted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat oven to 350F. Grease and line an 8x8 pan with parchment paper.
- Prepare the chocolate brownie batter and bake for 10 minutes. Set aside and cool.
- Reduce heat to 325F.
- To prepare the cream cheese layer: In a stand mixer with paddle attachment, combine the cream cheese, sugar, butter, egg and vanilla extract.
- Blend until smooth and free of lumps.
- Spread the cream cheese mixture over the brownie layer.
- Bake for 30 minutes or until a cake tester inserted comes out clean.
- Cool completely before serving.